Whole Chicken - Any suggestions?

[Chim Girl]

I have an organic chicken in the fridge and am looking for ideas for cooking it, I frequently use the 'beer can' method, or simply roast it with garlic and herbs. I fancy doing something different, suggestions anyone?

[Cotty]

I have done this a few times but without the sauce
http://www.deliaonline.com/recipes/roast-chicken-w...

[Plotloss]

Ballontine it.

Make a stuffing.

Roll and tie

Roast.

Or spatchcock it

[Chim Girl]

Cotty said:

I have done this a few times but without the sauce

Thanks. That's a possibility, I have all the ingredients other than crème fraîche - but I do have double cream which would work.

I have no idea why I buy whole chickens, I only ever eat 2 or 3 slices of it when it's warm, the rest of it ends up as lunches or stock.

I should send the rest of it to you.

[Plotloss]

If you're not going to eat a lot of it, definitely ballontine it.

It'll keep for a few days and each time you get it out of the fridge, once slice is sandwich size.

[Chim Girl]

Plotloss said:

Ballontine it.

Make a stuffing.

Roll and tie

Roast.

Great idea. If anyone wants to find me, I'll be boning a chicken.

Edited by Chim Girl on Sunday 11th January 19:17

[Cotty]

Chim Girl said:

I have no idea why I buy whole chickens, I only ever eat 2 or 3 slices of it when it's warm, the rest of it ends up as lunches or stock.

I should send the rest of it to you.

I need a whole chicken . This was done with the above recipe

[Nefarious]

Turn it over, cut out the backbone, splay it open and trim round the breast bone until you can pull it out. I like to also cut the legs at the joints and take out some of the ribs but you don't really need to.
Make a marinade out of: 10 cloves of garlic, zest and juice of one lemon, 2 whole chilis, oregano, lemon thyme and a big teaspoon of tomato puree. Spread all over, inside and out, and leave for at least an hour.

Pre-heat the over to around 200C, and sear the chicken breast-side down on a skillet for 5-7 minutes. Flip it over and transfer the skillet to the over and roast for the remaining cooking time (obviously less than plain roasting an equivelant weight bird).

Serve with chips or sauted potatoes, and coleslaw plus salad.

[captainzep]

thegavster said:

There was a Joliver recipe a while ago which involved making a garlic butter IIRC and filling the gap between the skin and breast with it, which resulted in beautifully tender, rounded breasts.

Gav

Is that the one where you mash up thyme and parma ham with butter & lemon & garlic? Then poke it into every orifice you can find, (ignoring your own) including between the breast & skin?

Best roast chicken recipe I ever used. And the juices which start coming out flavour the roasties amazingly.

[pmanson]

I can recommend this - http://uktv.co.uk/food/recipe/aid/596587

We tried it on Christmas day and it was wonderful. Should work equally as well with chicken

[ManicMushroom]

Cotty said:

Chim Girl said:

I have no idea why I buy whole chickens, I only ever eat 2 or 3 slices of it when it's warm, the rest of it ends up as lunches or stock.

I should send the rest of it to you.

I need a whole chicken . This was done with the above recipe

If thats on your ONE plate???? how much do you eat? and, now dont take this the wrong way, but just how 'big' are you.


does look very tasty tho,

[Papoo]

Cotty is a man of infamy when it gets to the food forum - simply for his enormous portions of great-looking, hearty meals - served on plates the size of tractor wheels!

[Plotloss]

ManicMushroom said:

dont take this the wrong way, but just how 'big' are you.

He's as skinny as a rake, he's just got a scam going with a big plate.

[Papoo]

Plotloss said:

ManicMushroom said:

dont take this the wrong way, but just how 'big' are you.

He's as skinny as a rake, he's just got a scam going with a big plate.

He's just been eating a mousse.

[Super Bad]

Cotty said:

That look's great!

[Shaw Tarse]

Papoo said:

Plotloss said:

ManicMushroom said:

dont take this the wrong way, but just how 'big' are you.

He's as skinny as a rake, he's just got a scam going with a big plate.

He's just been eating a moose.

EFA

[Cotty]

Chim Girl said:

Plotloss said:

Ballontine it.

Make a stuffing.

Roll and tie

Roast.

Great idea. If anyone wants to find me, I'll be boning a chicken.

That could have come out so wrong

[Chim Girl]

Cotty said:

Chim Girl said:

Plotloss said:

Ballontine it.

Make a stuffing.

Roll and tie

Roast.

Great idea. If anyone wants to find me, I'll be boning a chicken.

That could have come out so wrong

[Rude Girl]

Cotty said:

Chim Girl said:

Great idea. If anyone wants to find me, I'll be boning a chicken.

That could have come out so wrong

Now that's a dinner we definitely wouldn't want a photo of!

[Lefty Guns]

Cut a bulb of garlic in half and shove it up the bird. Cut a lime in half and poke it up there too.

Season.

Add beer-can if you feel like it.

Chuck some veg (I like onions, spuds and parsnips) and some more garlic around the edge of the tin.

Roast.

Eat.

Edited by Lefty Guns on Tuesday 13th January 11:30