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  1. #1
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    Default How do you cook your whole chicken?

    Who's made some chicken they had to have again? I want to try cooking a whole chicken in a cast iron skillet in the oven. Does anyone have any good methods and recipes they love that produce really crispy skin and moist, flavorful meat?

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    I have a couple of favorite.
    The most simply one is simply to stuff the cavity of the chicken with onion, garlic, and your favourite herbs. Rub the skin with lemon juice and butter, salt, pepper, paprika, roast 425 until done.
    BEER /SODA CAN Chicken (can be done on the BBQ or in the oven)
    INGREDIENTS:
    1 tablespoon onion powder
    3 clove garlic crushed
    1 tablespoon black pepper
    1 tablespoon salt
    1 tablespoon smoked paprika
    1 1/2 teaspoons ground cumin
    1 1/2 teaspoons cayenne pepper
    1 teaspoon garlic powder
    1 teaspoon dried oregano
    1 teaspoon thyme
    1 teaspoon brown sugar
    I whole onion

    1 whole chicken, rinsed and dried
    1 tablespoon oil, or more as needed
    can beer or soda
    DIRECTIONS:
    1. Combine spices into a small bowl.
    2. Make 2 cuts in the chicken skin, on front and back of chicken; insert your hand underneath the skin in front and back and loosen and separate skin without tearing it. Rub the chicken skin and in the cavity with vegetable oil, and rub the spice rub over the chicken skin, inside the cavity, and beneath the loosened skin
    3. Pour out 1/2 of beer /soda, leaving the rest in the can, Place the chicken upright on the can, inserting it into the cavity of the chicken. Plug the neck opening of the chicken with the onion
    4. Roast the chicken in the preheated oven for 1 1/2 to 2 hours, to a minimum internal temperature of 180 degrees F (80 degrees C). Remove the chicken from the oven, discard the soda can, and cover chicken with a doubled sheet of aluminum foil to rest in a warm area for 10 minutes before slicing.
    Simple Whole Roasted Chicken
    "The combination of unique spices makes this chicken dish delicious. It roasts beautifully and is surprisingly fast once it's in the oven."
    INGREDIENTS:
    2 teaspoons salt
    1 teaspoon sugar
    I teaspoon black pepper
    1/2 teaspoon ground cloves
    1/2 teaspoon ground allspice
    1/2 teaspoon ground nutmeg
    1/2 teaspoon ground cinnamon
    1 whole chicken
    1 onion chopped
    5 cloves garlic, crushed
    DIRECTIONS:
    1. In a bowl, mix the salt, black pepper, sugar, onion cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.
    2. Preheat oven to 500 degrees F (260 degrees C).
    3. Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.
    4. Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.
    ***********************
    public.fotki.com/outremount

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  4. #3
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    ^I typically roast chicken simply, as outremont wrote above. The key to crisp skin and moist, flavorful meat is to have that temp above 400 degrees. I see in the Simple Roast Chicken recipe above, the oven is preheated to 500 degrees, then turned down in increments. I'll have to try that the next time!










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  6. #4
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    Even simpler is Thomas Keller's recipe. Olive oil, salt and pepper and you're good to go. It's also how I do chicken thighs when I don't feel like doing anything fancy.



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  8. #5
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    I rub it down with a brown sugar-butter paste (on the skin and on the meat) and then roast it.

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    Thanks for the advice and recipes, people.

    I'm doing my chicken today. I pre-salted with Morton's kosher salt it and kept it in the fridge for less than 2 days hours (tip from Judy Rodgers) and I'll be putting black pepper and maybe an Italian seasoning mix on it. I've got cauliflower, mushrooms, grape tomatoes, lemon, and lots of garlic to go into the cast iron pan, too, avec some butter. I'll roast it at 425-450 for about 50 minutes-1 hour. I'm scared it'll burn, though .Hopefully, this comes out well.
    Last edited by Ororo; 07-14-2013 at 01:05 AM.

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    DH and I loved the butter/brown sugar chicken! Rather than use a whole chicken, I used chicken parts. Next time, I'll use a larger pan. I think the reason why it wasn't crispy was because the pieces were close together.









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    My chicken came out succulent and flavorful. I seared in a cast iron pan before putting it in the oven. The garlic I put under was delicious- just nice and creamy.
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  14. #9
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    I made roast chicken yesterday. I made a mixture of coconut oil, fresh squeezed orange juice, the zest from on orange, garlic paste, and rotissiere seasoning. I injected the meat with the mixture and massaged it all over the chicken. I put the chicken in a ziploc bag and let it marinate for a day and half. I roasted it yesterday and the skin was crispy, the inside juicy and flavorful. My husband loved it. I'll probably be making it again for chistmas.

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