Mmmm… Chicken

They were on sale for 99 cents a pound, so I bought a whole chicken to cook and then turn into soup, as I did with the truncated turkey.  Should be interesting.  I’ve never cooked a whole chicken before, or at least I can’t remember doing so.  Who knows.

My normal procedure has been to buy one of the whole roast chickens they sell in the stores.  The ones at BJ’s, at least in Avon, are my favorite.  Deb doesn’t trust store-prepared food, so we haven’t had one of those, and in theory making my own is cheaper.  It’s certainly a lot bigger, at almost 8 lbs.

So… I need to figure out how I am going to prepare it, exactly.  Also need to look up how long it takes, just so I know what to expect.  The beast has a built-in timer, which is convenient.  I hear they grow them that way now; result of some special genetics work at the University of Elbonia.  The question is when I will have to start it relative to meal time.

So for flavoring and cooking technique (for the chicken or the soup), I throw the floor open to any thoughts people may have…

(And plus it was the best thing I could think of to post about offhand.)

1. Lime and Cliantro Roasted Chicken

   Oven to 350 Get the chicken into a shallow baking pan.Cut one big onion to put inside
   Apply liberal amounts of salt and pepper both inside and out. Crush a couple cloves of garlic throw it in with the onion.

   Heres the crazy part. Half dozen limes or 1 cup lime juice. 1 big bunch of cilantro. Its like parsley but way better

   Do a small chop on the cilantro and keep it moist. pour the lime over the top of the chicken and spread out the cilantro over the breast and legs.

   Oven approx 15 mins per pound or 2hours for the 8 pounder. I like the inside temp to be about 165 to 170 before i pull it out of the oven. It will finish cooking on the counter while it rests.

   mail me if you want so good soup recipies
   Tortilla Soup is great with a left over roaster

   Posted by David  on  03/03  at  08:30 PM

2. Don’t trust those little timers - they suck. Get yourself a nice themometer you can insert right into the breast.

   Posted by Kate  on  03/03  at  11:35 PM

3. Roast chicken is one of the great pleasures.  You do have a roasting chicken, don’t you?  Simpler is better.  Wash thoroughly inside and out.  Remember to remove the giblet packet.  Salt and pepper the cavity.  In the cavity put a peeled onion (traditionally dotted with a few cloves), a carrot, a stalk of celery, and an herb bundle (parley, thyme).  Roast uncovered (if you cover it, it will stew) at 350°F for about two hours or until the meat thermometer reads 175 to 180.

   Posted by Dave Schuler  on  03/04  at  10:03 AM
4. Posted by jen  on  03/04  at  03:25 PM

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