Sunday, February 5, 2012

I need a recipe for a whole baked chicken. (see details) Any ideas?

I have a 8 pound chicken. I am baking it for 2 1/2 hours at 325. How should i prepare it? I have fresh rosemary on hand and almost every kind of dried herb in the pantry. I also have some lemon and garlic. Any ideas?
I need a recipe for a whole baked chicken. (see details) Any ideas?
When I bake chicken I sprinkle it with a season salt, including inside the cavity. You can chop the garlic and rub it along with a generous amount of butter (to brown the skin). Then cut the lemons in quarters and put the rosemary, lemon wedges and some more garlic inside the cavity. If you up the tempature to 375 it will only take about an hour or so to cook and will be much juicier. Test for doneness by poking a skewer or knife into the thickest part of the chicken and watching for the juices to run clear. Or you can remove it from the oven and rotate the thigh and if it is done the bones will be very loose at the joints. Good Luck!
Reply:I would put the rosemary, lemon and garlic inside the cavity so you get the essence thru out the bird. Liberally salt and pepper the bird. Some people put butter on the skin but I'm not sure why. The skin will hold in the moisture of the bird. Take the chicken out of the oven when internal temp reaches about 155 degrees fahrenheit and let the bird rest on the counter for 30 minutes before cutting up. This will ensure a bird that's not overcooked and dry. Baking time is important but internal temperature is more important.
Reply:well simple is best.get unseasoned breadcrumbs add ample eggs %26amp; no more than a tablespoon of your seasonings.mix %26amp; stuff bird.wrap bird in foil or cooking bag.good on bbq grill same way(foil)
Reply:The techniques of flattening, slicing, and dicing chicken are among the most common chicken preparation techniques used in the kitchen today. So many delicious chicken recipes call for flattening, slicing, or dicing chicken. In this section, we'll teach you how to flatten, slice, and dice chicken to perfection.



Most people know that, by soaking food in a marinade, that you increase its flavor. There are some special marinades, known as tenderizing marinades, that also make the food more tender, juicy, and delicious. The flavor of chicken is often enhanced by rubs, marinades, and sauces. Learn how to prepare rubs, marinades, and sauces for chicken in this section.



Breaded chicken is another favorite preparation technique commonly used in many kitchens. In addition to showing you how to coat and bread chicken with flour and nuts, we'll also teach you a method for coating chicken that requires very little clean-up.
Reply:cut it up and marinate it in a bottle of Italian dressing and half a bottle of barbucue sauce and and seasoning you like,best chicken I've ever ate

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