"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 04-02-2008, 03:21 AM   #1
Assistant Cook
 
Join Date: Apr 2008
Posts: 6
A chicken or turkey cooked all alone?

I was wondering if its ok to just simply cook a chicken all by itself with nothing else added but maybe water?Any ways this could be done i would like to know of like if in a roaster,crockpot,baked in oven, or boiled on stovetop.

I read somewhere you average the cook time in the oven to 20 minutes per lb at 350.Also i read in a crockpot you could just add a little water and let cook for 8 hours before it finishes.Also if its frozen i read you could take it out of freezer and just let it sit for 1 day in frige to be long enough to defrost.Are these correct?

__________________

__________________
eckstg is offline   Reply With Quote
Old 04-02-2008, 06:49 AM   #2
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
That's the beauty of poutry! Aside from thawing method (shhhh everyone) you can do whatever you want with it!
The easiest I'd say would be to roast it in the oven. A whole chicken w/ nothing else would make the skin a little icky IMHO. I think you're right on your time / temp. A better gauge would be internal temp. I go to 165 in the thickest part of the breast. I'm sure someone will tell my I do that wrong but whatever....
At least rub some olive oil, salt an pepper on it. Maybe put a cut onion, a carrot, and a celery stalk in the cavity. Keeps it moist and adds some flavor.

I don't think it would thaw in 1 day in the fridge. I give a chicken about 2 1/2 days to defrost. A turkey about 4.
__________________

__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 04-02-2008, 08:37 AM   #3
Executive Chef
 
miniman's Avatar
 
Join Date: Aug 2006
Location: Basingstoke, England
Posts: 4,687
If you start the chicken off breast down, you may not need to add any fat. however, I would usefully add some fat over the top to start the roasting. You could also poach the chicken by itself - I personally would add aromatics to the poaching water (bouquet garni, onion or celery).
__________________
miniman is offline   Reply With Quote
Old 04-02-2008, 09:33 AM   #4
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
An internal thermometer is ideal. However, you can poke in the thick part of the thigh area with a knife, if the juices run clear, it's done.
__________________
Jeekinz is offline   Reply With Quote
Old 04-02-2008, 10:28 AM   #5
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
I agree with the above posters and strongly recommend the use of a meat thermometer. Oven temps vary despite what it says on the dial (also strongly recommend an oven thermometer. They are cheap and help prevent under and over cooking). And ovens have hotter and colder areas. It is the temp of the bird that is important.

Also, like suzi, will roast a chicken with onion, carrot and celery in the cavity, whole or cut into large chunks is fine.

Will roast a chicken on a bed of mirepoix cut fairly chunkily (doubt that is a word, but I hope you know what I mean).

Think it gives a nice taste to the boid and keeps it off the baking pan (course you could always put it on a rack). Love to eat the veggies the juices have dripped on. Not good for the diet I guess.

Have put butter under the skin (you separate the skin from the meat with your fingers and push the butter, thinly cut, in the space), and that works well. Have added butter mixed with veggies from the food processor under the skin but the results were not esthetically pleasing. No one seems to want to eat chicken with green stuff under the skin. Why? I am not sure. But the chicken sure tasted good.
__________________
Before criticizing a person, walk a mile in his shoes - then you are a mile away and you have his shoes!
auntdot is offline   Reply With Quote
Old 04-02-2008, 11:20 AM   #6
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by eckstg View Post
I was wondering if its ok to just simply cook a chicken all by itself with nothing else added but maybe water?Any ways this could be done i would like to know of like if in a roaster,crockpot,baked in oven, or boiled on stovetop.

I read somewhere you average the cook time in the oven to 20 minutes per lb at 350.Also i read in a crockpot you could just add a little water and let cook for 8 hours before it finishes.Also if its frozen i read you could take it out of freezer and just let it sit for 1 day in frige to be long enough to defrost.Are these correct?
I'm guessing we are misunderstanding you. Do you mean that you want to cook the chicken with no flavorings, salt, pepper, etc? Or that you want to cook it without accoutrements like potatoes and carrots, or garlic or stuffing?
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 04-02-2008, 11:36 AM   #7
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
I'm with June. My initial impression was that you didn't want to stuff it or put any veggies with it. Is that correct or did you mean seasonings?

And just an FYI, just plain old roasting leaves the skin nice and crunchy and tasty. Not icky at all. My kids fight over it.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 04-02-2008, 11:38 AM   #8
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
^^^^
I am having brain issues today.
I meant to say that throwing in in the crock pot alone would make the skin wierd.
I've been known to skin a whole roasted chicken and run away with my takings!!!
__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 04-02-2008, 11:42 AM   #9
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
How could you eat plain ol' chicken anyway? I mean, throw some BBQ sauce on it or something.
__________________
Jeekinz is offline   Reply With Quote
Old 04-02-2008, 11:46 AM   #10
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,879
Quote:
Originally Posted by suziquzie View Post
^^^^
I am having brain issues today.
I meant to say that throwing in in the crock pot alone would make the skin wierd.
I've been known to skin a whole roasted chicken and run away with my takings!!!
You 'n me both!
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:43 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.