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A whole chicken, frozen
Peter Principle
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Registered User regular
It's beheaded and plucked, feet cut off, that sort of thing. Y'know, one of those chickens in a bag you get at the grocery store. How should I cook such a thing? Nothing fancy necessary.
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edit: this should go without saying, but thaw it first.
Then, based on size, cook for two hours or so (can vary). If you haven't done it before, then longer is better (over cooked chicken is safer than undercooked chicken). To test the chicken to see if it is safe to eat, try this below:
# or best results, cook chicken at 220C/425F/gas mark 7 for 10 minutes, then turn the oven down to 190C/375F/gas mark 5 and allow 45 minutes per kg, plus 20 minutes. Serve 300g oven-ready weight per person, slightly more if you want leftovers for chicken sandwiches the next day.
# One of the main dangers when cooking chicken is the risk of salmonella. To avoid this, always defrost chicken thoroughly, stuff the neck end only (not the cavity) and make sure it is cooked through (to do this insert a skewer into the thickest part of the leg: if the juices run clear, the chicken is cooked). A good tip is to cut through the skin between the legs and the breasts halfway through cooking.
I'd also recommend brining the chicken (or turkey) since it will come out more moist (and taste better), but that's optional.
They're dirt cheap, they're useful for tons of things in the kitchen, and it makes cooking things so much easier and safer. I don't even bother reading directions or anything for any meat anymore. I just pop the thermometer in once it's been thawed, set the alarm to go off at a specific temperature, and walk away.
Granted, the above tips will work well enough for the bird you have right now; but consider going and picking a thermometer up next time you're at the grocery store, and you'll make your life way easier.
I have always wanted an oven grade thermometer can you recommend on to get online?
Satans..... hints.....
it is awesome
Supposedly the chicken comes out really good, and won't dry up like it might in the oven. Also, there are enough juices in the chicken, so you don't need to add any more.
Lastly: brining the chicken generally will give you tastier skin (if you're into that sort of thing) and meat, and will help prevent it from drying up. It's what rotisseries usually do.
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I have a stove/oven, a crock pot and a bbq at my disposal.
For chicken?
165 F
Rub the chicken all over with butter before putting it in
Put something in the cavity that has the flavor you want (garlic, rosemary, and lemon juice/half a lemon are always good choices, especially together).
Then cut two slits in the skin on each breast, and put the garlic and rosemary in those slits to flavor the breasts
then cook your chicken
buddy of mine from china showed me how and i'll never go back
you need a big pot big enough to hold the chicken with some room still at the top and has a lid that fits very well (important)
fill it about 1/4 the way with water. Add a bit of boullion or soup stock, some onions, carrots, some ginger, and other things that you like the taste of. Chicken is kind of a flavor sponge.
Put chicken in pot, add water so that it's totally submerged.
Put on heat until the water is boiling. Leave covered and allow to boil for five minutes.
Then, turn off the stove. Leave the pot covered and let it stand overnight.
In the morning you have tender and delicious chicken, plus a pot full of stuff you can use to make some soup. Great chicken noodle soup can be made with it.
Leaving the lid on is key! The boiling water gets up the temperature and the lid prevents nasties from getting into your water so it's safe to leave on the stovetop.
It sounds wierd but it's really great.
that sounds pretty delicious
i imagine you could do this in the morning before, say, leaving for school
(1) Put chicken in fridge night before to defrost
(2) wake up like half an hour early, or if you're like me and class starts at 11:15, just wake up
(3) put stuff in pot, turn on stove for five minutes, turn off
(4) leave
(5) get home in the evening
(6) lady comes over, eats chicken not knowing it's been sitting out for like seven hours, is totally impressed
(7) bonings
I have cooked at least twenty turkeys(on the grill and in the stove) and countless whole chickens.
Twenty minutes per pound, at 350, is a very relaible method, if you happen to not have a thermometer. I have two(thermometers) and they have confirmed this method, of using time, to decide when poultry is ready.
Also, even if you use a thermometer to confirm doneness, you still need to have some idea of when to check, unless you spring for a wireless set up.
And, if you do not know how to properly check a whole bird with a thermometer, you can get a reading that tells you it is ready when it is not.
After all that, buy a can holder, drink half a beer, drop a chopped garlic clove in the beer can, stick the can on the holder, hit the bird with some pepper, taragon, and red pepper flake, stick it on the beer can, stick this whole deal on a fully heated grill(medium heat) and then cook it for twenty minutes per pound. Then check it with a thermometer in both breasts and if you hit 180 you are ready, otherwise wait another twenty minutes and check it again. Don't check it any more than you have to, because the grill(or oven) will have to rebuild heat after you open it.
Whole chickens are actually really easy and look super impressive. And one whole chicken is just about perfect for an evening of 2 hungry people.
you can do beer can chicken in the oven. i roast my chickens standing up . turn the breasts towards the door.