What's Your Favorite Way To Roast A Whole Chicken?

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chefmaloney

Senior Cook
Joined
Oct 29, 2008
Messages
179
Location
Acton, CA.
I like to use a vertical poultry stand.
Rinse the bird.
I rub the chicken with some oil (vege or canola)
Then I sprinkle it inside & out with a bouquet garni of oregano, marjoram, thyme, sage, crushed red pepper flakes & a bit of sea salt.
(2-3 Lb. bird) Bake for 1 1/2 hours at 350 or until done on poultry themometer.
I serve it with white rice or boiled red potatoes & steamed vegetables.
 
This is what I did last night

rinsed chickie,
spinkled inside with salt and pepper, stuffed with slices of onion and garlic


melted some butter added more salt, pepper, galic powder and onion powder
rubbed all over bird and poured some inside with the onion
covered bird with more slices of onion and poured more of the butter on top

put bird on rack in roasting pan

added 1/2 can chicken broth to pan

covered with tin foil

baked at 425 for 30 minutes
uncovered, turned down heat and baked at 350 for another 30 minutes basted with the pan juices every 15 minutes or so ... turned back up to 400 for another 30 minutes so the skin would turn a nice golden brown.


Chicken was falling off the bone and was full of great flavor.
 
i am torn .. i like spatchcock ..
but the last few beer can chickens on the grill have been out
of this world ...
 
Too many ways for me to count. One of our favorites, though, is to smear lots of butter between the skin and meat of all areas possible, then insert some slivered fresh garlic and fresh rosemary sprigs. Slather the outside with olive oil, lightly salt and bake in the oven or cook, covered, on the grill until done. Yummylicious.

Oh, yeah, beer can chicken is awesome, too. Thanks love2"Q" for the reminder.
 
I'm not sure is this is considered "roasting", but on the grill, beer can chicken style, like your vertical stand. The lid is down and it's indirect heat, so it's like an oven as far as I'm concerned. It's the only way I do a whole chicken cuz it works. I put a rub on the outside mixed with a little worcestershire sauce to make a paste.
 
My favorite way is to stuff it with traditional stuffing- stale bread, onion, celery, etc. and roast it. (It seems a shape to let that cavity go unused)
My second fav is to get the ones our supermarket deli make twice a day - lemon/pepper flavor. It's alway moist and tasty, and costs about the same as a raw chicken.
Lastly, grilled on a stand or beer can style.
 
Beer can... dry rubbed inside and out, rest of the rub in the can.
Under the skin if I have time, butter, and lots of soap.
On a grill is always best, I love the taste of FIRE!!
Oven works alright if you are a wimp like me and wont play outside under 50 degrees....
 
goofballs.....
FOR MY HANDS!!!!
(milk&honey softsoap)

I ALWAYS forget to take all my things out BEFORE I start molesting the bird..
so I wash my hands about 74 times.
 
Someone please tell me about this beer can method. How is it done and how is it seasoned? I've never heard of it. (been locked away for years)
 
Here's two more. A pic from suzie from 1 old thread.
And a link to another old thread.
try typing in beer can chicken on the SEARCH button for more.
05-05-2008, 09:35 PM #1 suziquzie
Certified Master Chef


Profile: Location: MN
Posts: 9,136
Images: 1


Too much beer?
Check out the last Beer Can Chicken I made.
Do you think he drank too much? :ohmy:
Just a little crooked!
Not sure if I should make this poultry or off topic..... feel free to move.
(or erase) :wacko:
Attached Thumbnails




http://www.discusscooking.com/f15/beer-can-chicken-41311.html
 
lol i was gonna attach that one too!

I loved that chicken!!!
:)
 
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