roasting a chicken??~suggestions please

[worm761]

i bought a whole chicken with the full intentions of making chicken noodle soup. my fave!!
now i just dont feel like making the noodles. so i was thinking of roasting the chicken...only i have never done this before. so anyone have any suggestions???

 

[pumba]

like an occasional bird.......put some stuffing if you want inside the bird cavity too.........wash the inners out and put the chicken in a pan and sometimes if it is small.......I will put some foil over it so it won't lose all its moisture.......if you want you can put some seasonings on it........I have done a chicken in a crockpot too with a can of smooshed up tomatoes and italian seasonings.....now that is good too........or do a chicken in the pot and then take all the chicken off the bones and make a chicken frigasee....or how ever you spell it........rofl.....and serve that on top of potatoes.......chicken is so versitile......can do anything with the little things...another thing is look on the net.......go to ask jeeves and ask for chicken recipes......he always comes up with some good ideas.....

http://www.eatchicken.com/index.cfm

here is another good site......love this one

 

[piratesmate]

When I make soup, I just use store bought noodles - like Muller's. I also don't roast the bird first. Just cover with water & simmer. Although in all honesty, I usually just boil the bones for soup. It's usually a "left over" meal for us - although MIL always simmers a bunch of chicken breasts for hers.

Re: Noodles - One of my favorite meals from childhood is called "pot pie" around here. It's not at all like a frozen Morton's pie though. The noodles are sort of a cross between a dumpling & a noodle I guess. Muller's makes a version & spells it "Bot Boi" - but we pronounce it "Pot Pie."

2 eggs
1 c milk
2 tsp salt
1 1/2 Tbl baking powder
enough flour to make a dough you can roll out without sticking (sorry, Gram's recipe . . .)

Combine ingredients until stiff enough to roll out without sticking. Roll out thin. Cut into squares ~2 - 3". Drop into boiling broth. Boil 20 minutes.

The broth is usually made from the bones as I said. Then remove bones & add cut up carrots, celery & potatoes. Cook until tender. Add back meat before adding noodles. For spices in the broth, I tend to use a little ground celery, parsley & some salt.

 

[disneydeb]

here's how i roast my chicken, i get a roasting pan and cut 1 large onion in the bottom o f the pan then i put my chicken on top of the onions after that i put minced garlic all over the chicken sprinkle the whole chicken with salt and pepper and parsley flakes and bake in the oven at 400 degrees for 20- 25 minutes per pound . i do NOT add any water at all and i cover the whole chicken with tin foil before i put it in oven, you'll be surprised at the juice its going to make in the pan anyway the smell when its cooking is wonderful and its always juicy and flavorful. enjoy!!!!!

 

[The Mystery Machine]

Well that is an easy one. Rinse, pat dry (just like a turkey). Put it into a roaster pan uncovered 325. Sprinkle salt and a dash of pepper on top. Put into oven. I went through a period of chicken roasting. My family would say, she likes to roast those chickens.

 

[webmomom]

This one is very easy. Slice a lemon into thin slices. After you prep the chicken ( washing, removing the giblets) slip the lemon slices under the skin of the chicken. I do both the breast and top of the legs. It is very easy to lift the skin. I will rub the chicken under the skin first with Kosher salt. I squeezed a little lemon juice over the chicken and put the lemon that I have squeezed into the cavity of the chicken.

Put in the oven at 400 degress for about 1/2 hr and then cut the oven back to 350 and continue cooking till the chicken is done.

I have also put sprigs of rosemary under the skin, or even a mixture of different herbs and the chicken comes out great.

 

[piratesmate]

MsSocks just told me she knows someone who puts oranges & lemons in their turkey, but didn't have the details. This sounds great! I never would have thought of trying that - but I sure will now.

Thanks for sharing!

Deb

 

[faith]

My secret to roasting a great tasting chicken is the Reynolds bake bags.
I usually make a package of stove top stuffing first. Then while it is cooling enough to handle I rinse and clean out the whole chicken. Then I stuff it with the stovetop. Sprinkle with Mrs. Dash and put in the bake bag. Use a deep pan(I use my 13x9 cake pan because you usually end up with a lot of broth in the bag.) That will catch any leaks. My DH loves this and it's so easy.
Remember the bags always tell you to pierce them a few times before you put the meat in the oven, so they won't explode I guess.

 

[MerryPoppins]

I've never roasted a chicken, so I guess I can't help you there. You might try my family's chicken and dumpling recipe. It doesn't get much easier than that. I have it posted in another thread on this board.

 

[*Robin*]

Oranges make it heavenly! Here's what I do...Mix butter and the seasonings you want to use...thyme is wonderful, so is a poultry seasoning..., rinse and dry the bird, smear the butter all over. Take 2 oranges, cut legnthwise, and squeeze the juice over the whole bird. Add some salt and pepper. Then put thyme, rosemary or whatever you want in the cavity, and add the rinds from the oranges. Put it in your roaster, or pan, and cook until done. You may want to baste with the juices once...

This is so incredibly good, the bird stays moist, the flavor is incredible!!

 

[CutlerP]

I got this one at a Pampered chef party.....

take a whole chicken, then put a whole lemon and a whole head of garlic in the cavity.

Put in a covered roaster (of course, the Pampered chef stoneware roaster is BEST)

Bake at 400 for a couple of hours.

Yummy! Makes lots of gravy stuff, and it's NOT garlic-y (I don't care much for strong garlic flavor)