How do you prepare your whole chicken?

[mommytotwo]

Do you have any tips, or special techinques that you use to make a moist chicken in the oven?

 

[Ohiodislover]

I coat mine w/ olive oil, and spices, and roast them in the roaster.

 

[DisneyBlonde]

I coat mine with olive oil and sprinkle on Montreal Chicken Seasoning, cook it in a rotisserie.

 

[minkydog]

Brush it with olive oil and sprinkle inside and out with season salt, place it on a rack, put a little water in the pan and cover with foil. Take the foil off in the last 30 min. My kids call this Orange Chicken and it's delicios.

 

[Tinijocaro]

I make Blasted Chicken-here's a recipe for it.

http://www.foodnetwork.com/recipes/sara-moulton/classic-blasted-chicken-recipe/index.html


Ingredients

* 3 1/2 pound chicken, rinsed and patted dry
* Salt and pepper to taste

Directions

Preheat the oven to 450 degrees. Season the chicken all over with salt and pepper and place in a roasting pan. Roast for 45 minutes, or until the juices run clear when the thigh is pricked with a skewer. Transfer the chicken to a cutting board and let stand for 15 minutes.

 

[JoiseyMom]

I mix up some OJ, water, and spices and pour it over the chicken and roast.

 

[JessicaR]

Beer Can Chicken is very moist and delicious!

http://www.foodnetwork.com/recipes/the-surreal-gourmet/beer-can-chicken-recipe/index.html



Prep Time: 10 min Inactive Prep Time: 10 min Cook Time: 1 hr 15 min Level:
Easy Serves:
4 servings Ingredients
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer
Directions
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

 

[PurpleSurfer]

Toss frozen solid bird breast side down in slow cooker pour any marinade over the top and leave on low for 8-10 hours.



This is wonderful moist chicken with no fuss.

 

[AshleyW]

Toss frozen solid bird breast side down in slow cooker pour any marinade over the top and leave on low for 8-10 hours.



This is wonderful moist chicken with no fuss.

That's how I do it, too. I put it in the crock pot about 4am when I go to bed, and when I wake up - lunch & dinner is ready.

 

[Papa Deuce]

I also do beer can chicken, abd I use a WHITE BBQ sauce made famous by legendary BBQ guy, Big Bob Gibson. Will be making it on Saturday.

Big Bob Gibson's White BBQ Sauce

Ingredients:
1 quart mayonnaise
3/4 quart apple cider vinegar
1/2 cup corn syrup
1/4 tablespoon cayenne pepper
Prepared horseradish
Lemon juice
Salt and freshly ground black pepper



Directions:

Place all ingredients in a very large blender or food processor. (It may be necessary to do this in 2 batches; just add 1/2 of each ingredient and then repeat.) Blend for 1 minute, or until thoroughly combined and mixture is smooth. Pour sauce into a large bowl. Use when grilling chicken; brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; set some sauce aside for passing at the table.

This recipe from CDKitchen for Big Bob Gibson`s Alabama White BBQ Sauce serves/makes 25

 

[irishbosoxfan]

I melt butter in the microwave and add lemon juice and garlic powder to it then using an injector I squirt it into the meat before cooking

 

[Disney Doll]

DH stuffs it with aromatic vegetables & herbs (celery, carrots, parsley, garlic) and cut lemons. It comes out very moist!!!!

 

[The Mystery Machine]

Spray with Pam, roast in a covered pan.

 

[mommytotwo]

Thank you everyone for their suggestions. My trick for chicken, and also when I make a turkey is to use a can of chicken stock. And while the chicken/turkey is roasting, I base it with the stock as well. It keeps it moist, and gives alot of juices to make a nice gravy with.

 

[Pumbaa_]

poultry seasoning and thin pats of butter inserted under the skin of the bird - very tasty

 

[iNTeNSeBLue98]

The last chicken I made was with beer on the grill. It received rave reviews from the family. I brushed the chicken with olive oil and used a chicken rub in a shaker bottle from the spice aisle of the grocery store (might have been a store brand). Set it on the grill for an hour and voila!

I've also cooked chicken in the crock-pot. It's okay, doesn't brown the same as roasting. I usually add chicken broth and sprinkle the top with seasoning (paprika maybe?) for color.