"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Thread Tools Display Modes
Old 05-27-2016, 10:14 PM   #1
Senior Cook
erehweslefox's Avatar
Join Date: May 2016
Location: Allentown, PA
Posts: 380
Whole Chicken Ideas

So my friends, for some reason, I am not judging, my local grocery had to unload a lot of chickens very quickly. .68 a pound. my cooking friends, that is sixty eight cents a pound. I will bathe in chicken at that level.

It comes to pass that I have a ton of chicken.

Usually I would stuff it with lemons, put it in the pressure cooker.

I am of course gonna get bored with that. So give me you best recipes for a whole young chicken, that has been frozen.

I am right with you with a mince meat pie, already working on that.



sourdough isn't a recipe, it is a process.
erehweslefox is offline   Reply With Quote
Old 05-27-2016, 10:42 PM   #2
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,111
Smoked chicken
Roast chicken
Fried chicken

Break down the chickens for wings, thighs and breasts. That way you can make just about any chicken dish imaginable.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 05-27-2016, 11:24 PM   #3
Master Chef
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,201
1. Bacon-Wrapped Chicken
One great whole, great roasted chicken dish is to first,Preheat oven to 375' F. then wash the chicken inside and out. Stuff the bird with aromatics, such as chopped onion, garlic, rosemary, carrots, etc. Dry the chicken outside with paper towels. season by lightly sprinkling the whole outside of the bird with onion powder, garlic powder, sage, thyme, S&P.

Separate ten strips of bacon. place the chicken on a rack, inside your roasting pan. Lay the bacon from front to back on the chicken so that you completely cover the top and sides with the bacon. Insert a thermometer that can stay in the bird into the thickest part of the breast, pushing down to, but not touching the leg joint. Place the bird into the hot oven and roast without a cover for 12 minutes per pound.

When the time is up, remove the bacon from the chicken skin and allow to sit in the roasting pan. Place the bird back into the oven and roast until the thermometer reads 160' F. This will give the skin time to brown and crispy up.

When the bird is done, remove it, rack and all to a serving platter and let rest for ten minutes. While it rests, make gravy. Add 1/2 lb. sliced mushrooms into a heavy frying-pan with 3 tbs. butter. Stir-fry until softened. Add tree tbs. flour and stir to form a roux. Cook the roux until it turns blonde. Pour off the drippings and fond into a heavy frying pan. Slowly add chicken stock while stirring until the gravy is as thick as you want. Serve with baked sweet potato, a little honey-butter, and your favorite, leafy-green veggie.

2. Spatchcoked Chicken
This chicken is butterflied, and then can be perfectly cooked on the grill, or in the oven. The technique for opening up the chicken is here -

Once you have spatchcocked the chicken, season it inside and out with S&lemon-pepper, and bake or barbecue as normal. Slather with your favorite bbq sauce 5 minutes before it's done. As this chicken already tastes of lemon-pepper, might I suggest a honey-lemon sauce?

Of course you can season with any sauce, or mop that your prefer. You can brine this bird as well.

3. Deep Fried Chicken
Use a turkey fryer for this one, outdoors. I have never deep fried a whole chicken. I am sure that there is someone on DC who has and can give you a great recipe, with instructions.

4. Lardooned Chicken
Lardoons are pieces of pork fat, usually bacon, that are inserted into small slits in the chicken breasts, or whatever protein you are using. As the bird roasts, the fat melts and serves to both flavor and add moisture to the meat, but bastes the skin with molten fat, which helps crisp it up nicely.

Simple cut bacon into small pieces. Use a pointed, thin knife (like a fillet knife) to poke slits all over the top and sides of the chicken. With a butter knife, push the pices of fat into the slits. Season with S&P, garlic, sage, and whatever suits you fancy, and roast until the meat thermometer reads 160. Remove, let rest, and serve.

Whenever I carve a whole bird after cooking, I do it on a cutting board in the kitchen. I carve both breasts from the bird, and cut out the legs and wings at the body joints. I bone the thighs, remove the meat from the back, and slice the breasts accross the grain so that everyone gets some of the yummy skin. I also do that with cooked turkeys.

The back meat in those little pockets at the leg and wing joints is choice. Save those for someone special.

Lastly, should you decide to debone one or more of those birds, brown the carcass in the oven, then break the bones and throw them into a pot of water to cover. Add a couple carrots, cut into chunks, rough-cut onion, and a stalk of celery. Simmer for an hour or so to make a great broth for soups, sauces, and gravies. The chicken meat can be then used for anything involving chicken.

Hope this gives you a couple of good ideas you can use and expand upon.

Seeeeeeeya; Chief Longwind of the North
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 05-28-2016, 04:35 AM   #4
Master Chef
Aunt Bea's Avatar
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 6,977
I agree with the others, cut em up and toss them in the freezer!

Use the trimmings to make some stock and the parts for various recipes.

Save the livers to make some chopped liver spread or saute and add them to a jar of your favorite marinara sauce, serve over long pasta for a quick Spaghetti Alla Caruso.

Spaghetti Caruso Recipe - NYT Cooking

You will get a lot of mileage and cost savings by preparing your own chicken wings, boneless breasts, chicken tenders, soup stock, etc...

Save any of the rendered chicken fat, skimmed from the chilled stock, to use when frying potatoes.

As far as the best way to cook a whole chicken I either roast them plain, on a beer can, or cover them in water and barely simmer until tender. Because I cook for one the plain chicken gives me more possibilities to use the leftovers in various dishes. If you go with the poached chicken, remove the cooked chicken from the liquid and break it down, return the bones skin, etc... to the pot and continue simmering to make a richer stock for soup.
Aunt Bea is offline   Reply With Quote
Old 05-28-2016, 04:43 AM   #5
Executive Chef
CraigC's Avatar
Join Date: Jan 2011
Posts: 4,706
Our local Penn Dutch has them for .69 #, but they have this price so often, that it isn't necessary to stock up. If we wanted to get it cheaper, we could buy it in case quantities at Restaurant Depot. As for uses:

Keeping with Chief's spatchcocked idea, Chicken Under a Brick
On the rotisserie
Real BBQed whole bird
Beer can chicken

For cut up:
Arroz con Pollo
Chicken Cacciatore
Chicken Mole (scratch made sauce)
Marinated in Mojo Criollo and grilled with typical Cuban sides
Collect a bunch of wings, leftover carcasses and make a great stock

Just a few ways we have used whole and cut up chicken.
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is online now   Reply With Quote
Old 05-28-2016, 08:56 AM   #6
Chef Extraordinaire
Katie H's Avatar
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,088
One of our favorite ways to prepare whole chicken is something my husband calls chicken on the merry-go-round (rotisserie).

I remove any/all giblets inside the cavity, clean the bird and pat it dry. Now it's ready for it's closeup. I loosen the breast skin and insert a sprig of fresh rosemary on each side, along with a pat of butter and a sliver of garlic. Inside, I put more rosemary, garlic and half a lemon that has been cut into about 4 pieces. If I feel like it, sometimes I'll add some small quarters of onion.

Truss the bird up and give it a nice massage all over with olive oil, place on rotisserie rod and roast until golden and done. I don't remember the temp or time but, at least, the time depends on the weight of the chicken. Any cookbook should give a temperature.

This produces a tasty and juicy bird and the leftovers are great by themselves or incorporated into a chicken salad, which would be great this time of the year. In warmer months, I include it in a "saucy" dish and serve over noodles or rice.
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 05-28-2016, 10:03 AM   #7
Executive Chef
Sir_Loin_of_Beef's Avatar
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 4,821
99 bucks American at Walmart

Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett
Sir_Loin_of_Beef is offline   Reply With Quote
Old 05-28-2016, 10:03 AM   #8
Executive Chef
Whiskadoodle's Avatar
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 2,925
Oven Roast Stuffed chicken. With stuffing or just cut up lemon and onion and some whole sprigs of fresh herbs and stuff the cavity.

Fried chicken in a cast iron skillet. Make chicken gravy.

Here's a fun recipe I found on the National Chicken Council website sometime ago. Based on a recipe overheard between two old ladies riding the bus.

Old Ladies On A Bus

1 cut-up chicken
2 tablespoons lemon juice
1/3 cup orange marmalade ( sometimes I use whole berry cranberry sauce)
salt and pepper to taste ( smashed garlic or garlic powder)
1/3 cup hot barbecue sauce
2 tablespoons Worcestershire sauce

Preheat oven to 350°F.

Combine marmalade, barbecue sauce, Worcestershire sauce and lemon juice, mixing well. Place chicken, skin side up, in 9 x 13 pan lined with aluminum foil. Sprinkle with salt and pepper. Pour sauce over chicken and bake 1 hour, basting occasionally. Increase temperature to 400°F. and bake 15 minutes longer.
Whiskadoodle is offline   Reply With Quote
Old 05-28-2016, 10:19 AM   #9
Wine Guy
Steve Kroll's Avatar
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,350
I'm very simple when it comes to chicken. I brine the whole bird, stick a lemon in the cavity, and, just like the song "Scarborough Fair" give them a good coating inside and out of parsley, sage, rosemary, and thyme. Then they go on the grill rotisserie, two at a time, until the thigh meat reads 160F. Best chicken ever.
Steve Kroll is offline   Reply With Quote
Old 05-28-2016, 09:45 PM   #10
Executive Chef
Sir_Loin_of_Beef's Avatar
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 4,821
Beer can chicken?


Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett
Sir_Loin_of_Beef is offline   Reply With Quote

other, chicken, ideas

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 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:43 PM.

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