Cooking a whole chicken? what else to do with it?

panyan · 3 May 2011 at 23:13

1) prepare chicken, potatoes, a few carrots perhaps

2) get a nice heavy roasting pan

3) an inch of water in the bottom

4) throw in the chicken breast down, season with chicken seasoning, all spice seasoning, old bay seasoning, literally anything you can find - bung it on there

5) cook for 40 mins

6) turn the chicken and put in the veg as well

7) leave for another 60 mins

8) FEAST

Phate · 4 May 2011 at 00:26

Phate said:
Right boys its in the oven! My first chicken, arse-beer style....doesn't sound very appetising does it

In the rub I added in chillis - Be good to see what its like

I can report back this is definately the way to go!

The meat is much juicier, much more moist too, more taste to it.

Next time I'll be trying a few different things, I got the rub correct, the skin turned out nice and crispy (how you want it

) although next time I'll be more thorough with it and add more to it...or potentially marinate the meat first to give some built in flavour...more experimentation needed

- You could smell/taste the rosemary and lemon in it from the boiled beer though, may try it with Cider next time

.Griff. · 4 May 2011 at 14:55

Did you take any pics?

Phate · 4 May 2011 at 15:12

.Griff. said:
Did you take any pics?

I took a pic when I first put it in the oven yeah, I'll upload it once my broadband is up and running today

(currently tethering off phone)

Raymond Lin · 4 May 2011 at 17:27

But no pic when it came out of the oven?

Phate · 4 May 2011 at 17:51

Raymond Lin said:
But no pic when it came out of the oven?

Foolishly...no...

Raymond Lin · 4 May 2011 at 17:52

Then we don't believe you

anihcniedam · 4 May 2011 at 18:35

Chicken with tarragon is really nice

Finely chop some tarragon and mix with butter to make tarragon butter, spread all over breast under the skin.

Get some large'ish chestnut mushrooms, fill the cavity with the mushrooms, small amount of butter, lots of tarragon and season.

When chicken is ccoked strip carcass as usual but keep one breast aside and take mushrooms out of cavity, mix that breast in food proccessor with all the mushroom, season to taste and use as very nice sandwich filler...

oli collett · 4 May 2011 at 19:13

You could try brining it before cooking - will certainly improve the texture of the meat - but you will need to begin about 24hrs before you want to cook/eat it!

iraiguana · 4 May 2011 at 22:00

Wash and boil two lemons, carefully pierce the lemons (boiling juice!) and insert hot lemons into chicken and allow sprinkle skin with oil + italian herbs to your liking. This gives wonderful citrus flavour to the meat and keeps it moist.

Another option is to put chorizo under the skin (big chunks work best, 1/2" square type at least). The juices will flavour the meat as they come out of the chorizo and also cover the veg making them extra tasty. Then you can add the chicken and chorizo to your pasta to have a slightly spicy dish.