Whole chicken - what can I do with it?

[ChrisnSteph]

I defrosted a small whole chicken. Now I don't know what to do with it! Any suggestions?

 

[Evil Queen]

Smoke it slowly on the grill.

 

[Christine]

Well, here's something I do with it. Depends what you have on hand.

I take about 1/4 cup. mayo, a little olive oil, some salt, and a BUNCH of crushed garlic. If you have Rosemary on hand, add that. Stir it up to make a paste. Then, run your fingers between the skin and meat portion of the chicken until you kind of lift the skin up a bit. Then dip your fingers into the paste stuff and push it down all under the skin as far as you can. After that, take some seasoned salt and lightly salt the skin of the chicken.

Follow the roasting directions on your chicken package. You will have some very tasty, moist roast chicken.

 

[Minnie824]

I just made this last week! 350 degrees about and hour and a half or until internal temp is 180. Mix together some greek vinagrette salad dresssing, fresh squeezed lemon juice, garlic, and oregano. Stuff the lemon in the chicken, rub chicken w/butter then put the topping on, add lots of fresh ground pepper. Yummy Greek chicken!

 

[ChrisnSteph]

Great ideas everyone! Thanks!

 

[RadioNate]

Beer can chicken on the grill

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_19397,00.html

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
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.

 

[IMGONNABE40!]

I was thinking beer can chicken myself!

 

[tkd lisa]

Crock pot roast chicken.

Throw it in a crock pot. Add a can of whole potatos, a can of mushrooms, a handful of the mini carrots, and an onion. Shake on garlic powder, seasoned salt, and mixed pepper and cook it on high for 4 hours (or low for 8). It will fall off the bones.

If you're a fresh veggie kind of person, just add a can of chicken broth or some water and buillion cubes. Since I use the canned stuff, I toss in the water from there and nothing sticks.

 

[Chicago526]

If you don't feel like messing with your gril, use a crock pot. I just plop mine in the crock pot, sprinkle with one packet dry italian seasoning (you know the kind you can make salad dressing out of) and stuff it with a lemon (cut in half) and some garlic, plus rosemary if you have it. Set on low for for 2 to 3 hours (take the temp to be sure). If you want, you can brown it up in your oven for 15 minutes on 350 or 400 to brown and crisp the skin.

 

[nursetink]

I say Chicken Bog. http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23937,00.html It is a Paula Deen recipe. We love this one, but I leave out the butter and I also add 3/4 cup of wild rice.

 

[mad hatter fan]

I like to use a mixture of cream cheese and basil. You gently loosen the skin on the breast meat and coat the meat with the cream chesse mixture. You put it between the skin and the chicken breast. It comes out very moist and yummy.

 

[ChrisnSteph]

Well, here's something I do with it. Depends what you have on hand.

I take about 1/4 cup. mayo, a little olive oil, some salt, and a BUNCH of crushed garlic. If you have Rosemary on hand, add that. Stir it up to make a paste. Then, run your fingers between the skin and meat portion of the chicken until you kind of lift the skin up a bit. Then dip your fingers into the paste stuff and push it down all under the skin as far as you can. After that, take some seasoned salt and lightly salt the skin of the chicken.

Follow the roasting directions on your chicken package. You will have some very tasty, moist roast chicken.

Christine, I just have to say that I tried this recipe tonight - O..M...G.....the chicken was FABULOUS!! Even my kids asked for seconds! Thanks for the recipe!!!

 

[MorganLeFey]

buy a kosher chicken, one that's labelled "soaked and salted". the process pf koshering a chicken is very similar to brining, and makes the meat moist and flavorful. I make a paste of garlic powder, paprkia and water and rub the paste on the skin before I roast it. if it isn't a kosher chicken, I'll baste it with a little olive oil.

 

[bevtoy]

CHicken and dumplings.....yummy