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-   -   Whole Chicken for Beginners (http://www.discusscooking.com/forums/f15/whole-chicken-for-beginners-67719.html)

snickerdoodle 10-22-2010 08:31 AM

Whole Chicken for Beginners
 
Hi all,

We're on a tight budget the next couple weeks and our grocer has whole chickens on sale for .79/lb. I've never bought a whole chicken before and I'm a terrible butcher :ermm: What do you think would be the easiest way for me to prepare it? My husband refuses to eat chicken off the bone so I'll need to address that... you all are so helpful, thanks in advance!!

joesfolk 10-22-2010 08:41 AM

I suggest roasting the chicken and then cutting the meat off the bone. Since you are on a tight budget you might want to simmer the carcass and then removing the last bits of meat from the bone to make soup. You will be amazed at the amount of meat that is left on the bone. But be sure to simmer and not boil the carcass. You'll get much more flavor from the bones this way. If you feel you must cut the bird up before hand I'm sure you can google directions and probably find a video that will tell you how to do it easier than any of us can type it out. Hope this helps... try googling "How to debone a chicken."

PrincessFiona60 10-22-2010 08:41 AM

Look for help in a cookbook on deboning a chicken. It's really easy!

Andy M. 10-22-2010 08:44 AM

The easiest would be to roast it whole and carve it into a platter like you would for a Thanksgiving turkey.

That's a lot easier than trying to debone a whole raw chicken.

joesfolk 10-22-2010 08:47 AM

I hope I have done this right. Here is where you will find a video to debone a chicken. I warn you there is a commercial first.

How To Debone a Chicken | Cooking Basics | Howcast.com

snickerdoodle 10-22-2010 09:12 AM

Wow thanks for the quick replies! I've watched 3 videos now and it doesn't look so bad. But given that I'm badly in need of a new chef knife and I don't have much counter space, I think I'll just roast it then carve the meat off and use the carcass for soup/stock. Now... I know roasting is super simple but I think I'll be browsing for ways to season it... thank you all so much!! If you're inclined to share your favorite way of seasoning, I'll be checking back...

Happy Friday everyone!!

Andy M. 10-22-2010 09:22 AM

Quote:

Originally Posted by snickerdoodle (Post 929075)
...If you're inclined to share your favorite way of seasoning, I'll be checking back...

Happy Friday everyone!!

You really don't have to season at all.

Seasoning the skin flavors the skin but does little for the meat. If you like, you can soften some butter and blend in some seasonings like garlic, sage, etc and spread it under the skin.

Some like to put citrus (lemon, lime, orange) slices in the cavity. I don't. I like the taste of the chicken to stand out.

snickerdoodle 10-22-2010 09:30 AM

Does it matter where I pierce the skin to get the buttery goodness in there? Hubs will prefer some added flavor I think. Thanks!

Andy M. 10-22-2010 10:02 AM

Quote:

Originally Posted by snickerdoodle (Post 929082)
Does it matter where I pierce the skin to get the buttery goodness in there? Hubs will prefer some added flavor I think. Thanks!



You don't pierce the skin, you lift it up and slide your hand under the skin to spread the butter. You can usually do this at the cavity where the skin isn't attached to anything. Then you have to work your hand around under the skin to cover all the breast meat.

snickerdoodle 10-22-2010 10:03 AM

Thanks! I'm glad I asked LOL


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