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-> Recipe Collection
-> Chicken/ Turkey
LuckyMum
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 Thu, Jan 31 2008, 3:27 pm
Due to the weather here, I couldnt get a normal pack of chicken. My dh brought home a whole chicken! what am I supposed to do with it??? I never saw something like this in my life! Do I bake it whole? How? is it better to seperate it? how? Please help!
Thanx!
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greenfire
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Thu, Jan 31 2008, 3:32 pm
oh I guess it is not alive ... whew ...
okay clean it ... put in a baking pan ... put a little olive oil, some black pepper, garlic powder, and paprika ... rub it all around ... then bake for about 1 hr 30 min ... on 350 ...
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anuta
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Thu, Jan 31 2008, 3:34 pm
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Put your hands inside the cavity and make sure you take everything out... sometimes there are parts wrapped in plastic there, or liver...
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tovasmom
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Thu, Jan 31 2008, 3:35 pm
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I second greenfire's suggestion, byt I would slice onions and put under the chicken and possibly roast some red (or white potatoes) with it as well. Also, if you have a cooking bag, to put it all in that will make the chicken roast evenly and cut the cooking time a bit.
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HindaRochel
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Thu, Jan 31 2008, 3:36 pm
You need to clean the chicken, wash it, pluck any visible feathers, some people cut off the tush, I clean the darker yellow parts of the legs. OR you can skin the chicken, which is what I do when I don't have company. When company comes since I think most people still like the skin I leave it on. Cut off the extra hanging fat around the neck...I use the necks in soups usually.
Clean out the insides of all those dark red pieces of whatever...someone told me you must take those out halachically but I'm not sure. Liver should be in plastic...though we don't have liver in our chickens here on the Yishuv. I think what I'm looking at is heart/lungs gallbladder etc. Yeah it is kind of gross to stick your hand inside the cavity but there you go.
Spice and cook...
You could cut the chicken into parts but I usually serve whole. Cook till the thigh juices run clear when pierced with a fork.
Me, I generally cook for about `1 1/2 to two hours on about 350f/180c.
Thats it.
If you want, this is an easy chicken and takes delicious; pierce a lemon, collect the juices. Rub juice over the chicken, salt and pepper (I usually avoid the salt I haven't found it necessary to salt chicken.) Put the lemon into the chicken cavity.
Cook....
Really easy and tastes great. It was from the La Leche League cookbook...which I've lost.... 
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chocolate moose
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Thu, Jan 31 2008, 3:41 pm
you can bone it yourself, if you know how to.
why not stuff it and bake it ?
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LuckyMum
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Thu, Jan 31 2008, 3:52 pm
| chocolate moose wrote: |
why not stuff it and bake it ? |
How do I do that?
Thanx!
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HindaRochel
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Thu, Jan 31 2008, 4:11 pm
Just put whatever you want to stuff it with into the cavity (rice, cooked, is good) BUT you have to cook well, so the heat goes all the way through. I'd cook at least 2hrs and raise the heat.
You also probably want to cover it.
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chocolate moose
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Thu, Jan 31 2008, 4:12 pm
you make stuffing. you can use my chestnut stuffing recipe on this site or even just make pareve mashed potatoes.
you go into the "back" of the chicken, and shove as much as possble into that "cavity.
I wonder if u-tube has a stuffing video ...
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HindaRochel
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Thu, Jan 31 2008, 4:13 pm
mmm, cm, mashed potatoes. I've never done it that way. It sounds great!
I've stuffed with pieces of oranges, pears and apples as well...that also gives a good flavor.
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sbs
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Fri, Feb 22 2008, 9:05 am
| LuckyMum wrote: | | chocolate moose wrote: |
why not stuff it and bake it ? |
How do I do that?
Thanx! |
I usually cook rice,and saute onions and mushrooms, mix together, add salt and pepper, and stuff into the cavity.
make sure the cavity is washed out very well.
whatever's left I put in the pan next to the chicken and it gets nice and crispy and spicy
I put a spice rub on my chicken, garlic powder, onion powder, black pepper, paprika, wet with either oil or water for health.
enjoy!
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Mimisinger
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Fri, Feb 22 2008, 9:13 am
Ok, two things:
1)Make sure you clean out the cavity - from someone who baked their chicken with a bag of feh inside - bad idea
2) Whatever you stuff the chicken with, (like stuffing) should be cooked first. Many times it doesn't get cooked enough and salmonella festers...
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chocolate moose
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Fri, Feb 22 2008, 10:23 am
| HindaRochel wrote: | mmm, cm, mashed potatoes. I've never done it that way. It sounds great!
I've stuffed with pieces of oranges, pears and apples as well...that also gives a good flavor. |
Yum, I'm gonna try that for Pesach !!!!
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AGINY
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Fri, Feb 22 2008, 10:46 am
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I make a whole chicken for shabbos all the time. It stays much more moist and is juest delicous. Rinse the whole bird very well. Par cook rice and mix with chopped meat and spices (I love to do pepper garlic onion powder and cumin. Stuff this mixture into the cavity of the bird, and lay any extras aound the chicken. Add some water to the dish, cover tight and bake on 375 for 1 3/4 - 2 hours depending on how done you like your chicken.
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ihyphenated
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Thu, Feb 28 2008, 4:33 pm
how to cut up a whole chicken into 8 pcs
take a pair of sharp kitchen scissors
lay the chicken on a cutting board breast side down
starting from the bottom "hole", cut through the backbone all the way to the top hole.
flip the chicken over and repeat, cutting through the breast bone.
now wiggle the wings away from the sides of the chicken and cut them off at the top joint.
do the same for the leg/thigh and then separate them at the leg joint
you can cut the breasts in half again if you want 2 portions from each one
this gives u
2 legs, 2 wings, 2 thighs, and 4 portions of breast meat
enjoy!
ps dont be intimidated- its only a chicken, you're way bigger than it and plus you're going to eat it 
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amother
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Thu, Feb 28 2008, 4:39 pm
anon because I don't think I'm being too nice, but I must say that I'm shocked at the question. My 16-yr-old can come over to do it for you, if you like!
(her sis says here must be something online with pictures.)
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myfriends715
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Thu, Feb 28 2008, 6:25 pm
crockpot whole chicken
Ingredients
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup onions , chopped
Directions
In a small bowl, combine the spices.
Remove any giblets from chicken and clean chicken.
Rub spice mixture onto the chicken.
When ready to cook, put chopped onion in bottom of crock pot.
Add chicken.
No liquid is needed, the chicken will make it's own juices.
Cook on low 4-8 hours.
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