Someone preferably br. Yusuf, give me a great recipe for a whole chicken that s juicy and tender in the oven I don't fry pls..
Jazakoum Allah khyran.. almost over insha'Allah may Allah swt bring my mother home safely to me so I don't have to cook anymore (I really hate cooking)
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I'll have a go.
Rub the chicken in and out with lots of salt and pepper.
If you want, cut up some tomatoes and potatoes and zucchini or whatever you like.
Put some garlic cloves (a dozen or so) inside the chicken.
Put a spoonful of flour in an oven bag, and shake.
Put all in the oven bag, stick a toothpick to make some holes in the bag (2-3).
Put in the oven (170 C), bake for 45 mins.
Slice the bag carefully, don't spill the juice. It's great.
Come, let's all be fellows, make life easy on ourselves
let us love, and be loved, no one will have the world for themselves.
Do not do as my first wife did the first time she cooked a chicken. Remember, it is not supposed to have feathers on it when you roast it.
Outside of that baking a chicken is fairly simple. The easiest way for a novice is to have it quartered, lay out the sections in a large baking dish skin side up.
OOOps, first rub down each section with olive oil and salt and pepper to taste. Simply place it in the oven at 375F for about 60 minutes. Check after 60 minutes, and if the skin is brown and crisp and the meat is separating from the leg bone, it is done. If it is not done check about every 15 minutes until it is done.
That is the simplest and probably the tastiest way to bake a chicken.
The easiest way I started with in my early days of cooking was the following:
Cut the chicken to mid size pieces, make sure that you did not remove the skin because it will prevent the chicken from being burned in the oven
Add the flavors you want like salt and pepper or others to the chicken
Then put it in the oven and make sure that the oven fire is trned on from up and down side
After 30 minutes, check the chicken and flip it so it will be grilled from the other side as well...... But keep checking by using a knife to make sure that it is not raw..... I dont measure the time in this step
Then, that's it dear...... Enjoy
haha this stuff is hilarious.. br woodrow especially.. you know me so well .. luckily I told my Br. to have the butcher remove all the icky poos from this chicken, I really don't want to deal with innards.. it reminds me anatomy and I refuse to eat something dissectable. but I digress..
I want the remedial intro pls..
starting with disinfecting the chicken to the trimmings to the temp to how long in there for..
I would also like to get rid of some stuff I have in the fridge, like zucchini and fennel and mushrooms and ginger etc etc....
Text without context is pretext If your opponent is of choleric temperament, seek to irritate him
First, weigh the chicken to get an idea of your cooking time.
Allow 20 minutes cooking time per lb (500g) + another 20 minutes at gas mark 5, 375°F (190°C)
(For example, a 1.5 kg chicken would take 60mins + 20mins)
During the cooking it is quite nice to baste the chicken, which means you take a large spoon and spoon the cooking juices over the chicken - which keeps the meat moist and prevents it from drying out.
The last 15 minutes or so you can wack the heat up some more to crisp up the skin a bit.
To check that it is cook properly, stick a knife into the thickest part of the chicken's thigh. If the juices run out clear (not bloody), then it is done.
Enjoy!
Last edited by glo; 04-19-2009 at 08:10 AM.
Peace glo
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Dont worry gossammer......my sister hates to cook too
cooking roast chicken is easy come on!
ingredients
* One washed chicken(placed in salted water for about a few hours)
* Oil that has been used for a roast before
* Chicken seasoning(filfil,maggii or whatever its called...just your basic spices
Method
1.
Heat oil in a tray in the oven until really hot and just under bubbling.
2.
Put the washed chicken in the tray and cover with chicken seasoning.
3.
Wait for about 15 - 20 minutes and then baste the chicken with the surrounding oil.
4.
After an hour add any potatoes in the oil and baste the chicken and potatoes.
5.
Continue basting every 15 minutes until the chicken is cooked - usually two hours.
First you need to have a quality free range chicken.
^then after that?............
is the quality free chicken you are talking about an already cooked chicken from the restaurant ,because you have only explained one step of executing the preparation of a roast chicken?
is the quality free chicken you are talking about an already cooked chicken from the restaurant ,because you have only explained one step of executing the preparation of a roast chicken?
You can use any recipe but free ange chicks supposedly taste better and are healthier.
haha this stuff is hilarious.. br woodrow especially.. you know me so well .. luckily I told my Br. to have the butcher remove all the icky poos from this chicken, I really don't want to deal with innards.. it reminds me anatomy and I refuse to eat something dissectable. but I digress..
I want the remedial intro pls..
starting with disinfecting the chicken to the trimmings to the temp to how long in there for..
I would also like to get rid of some stuff I have in the fridge, like zucchini and fennel and mushrooms and ginger etc etc....
them "icky poos" ARE desirable. you brown them off in the oven and throw them in a pot of water with a mirepoix [carrots, celery & onions]; this will eventually be a lip-smackin' gravy, In Sha'a Allah!
disinfecting the chicken? are you cooking in the operating room? just rinse in cold water.
how and why are you buying a whole chicken? [my wife has been asking for one as well, but only cuz she has never eaten a whole chicken.] they best buy for chicken is usually the leg & thighs. drumsticks are cheaper, but have less meat and thigh-only packs use tiny thighs. the most expensice is usually the breasts. for leg & thigh or drumsticks, use the crushed rosemary recipe i posted before. breasts, while expensive give you alot more choices, sauteed, baked, i likes 'em in Al Fredo!
-break-oh and i had to eat breakfast after seeing the pic zAk posted-
i have never seen a BIG halal whole chicken. they usually look like capons on steroids. what size is the chicken? the bigger, the better for baking, too small, and i would boil/steam it and use the meat for a dish and the bones/carcass for a soup.
and free range veggie fed ARE better. also, some chicken marked halal is actually killed by machine with BismiAllah written on the blade. not sure iy you want to use that.
those cooking bags that burdenofbeing is talking about might be simple for you to use. if you have a larger hen, follow glo's recipe more closely.
if no-one wrote it, cook the chicken breast side up as you want to brown that part and it wouldn't hurt to sear that side in a pan of hot oil. a real big one you could start the other way, and then turn it over half way through.
i wouldn't season it with more than salt & pepper, rosemary and you COULD use some fennel.
IF you intend to make a gravy, which i'm just guessing you are not, but IF, throw some mirepoix in the pan around the chicken. when you take the chicken out [of the oven and out of the pan]; put some water [or stock if you have it] in the pan and "deglaze" it. strain that, move to clean pan and add a smidgen of roux [equal portions of butter and flour cooked 6 minutes and NOT browned, although for a dark gravy, browned is OK]. you COULD use just flour & water, but then be wary of the taste -cook it at least 6 minutes.
take your zucchini and cut in half the long way. then take those halves and cut them on a bias [diagonal], but pretty thin. almost the same thickness of those mushrooms you posted before and use some of those mushrooms cut the same way. heat in a little olive oil [IF you seared your chicken in oil, use some of THAT oil] use a wide saute pan and cook quickly. half way through add the mushrooms, just before it's done, add a ounce or two of Martinellis, toss and take off of the heat. add salt and pepper and a little bit of whole butter and toss again. [cooks in minutes, 5-7]
back to the chicken, the more nervous you are, use a lower temp. 375 will give you a nice color, but you'll have to watch more closely. if you sear/brown the hen first, you could go 300 to 325. it'll take a wee bit longer, but it gives you more room for error. [and the natives might get restless waiting].
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brilliant I love how you guys help me.. al7mdlilah, I was searching on the web yesterday and I wasn't getting any good recipes.. try googling 'how to cook a whole chicken' see what comes up.. BTW I asked that they cut the chicken last time and the butcher gave me pieces I COULDN'T WORK WITH. he must have thought I was making them with rice or something but I boiled them and fried them and they fell apart, half of them went into the garbage (astghfor Allah)
anyhow let's see, this chicken is quite large actually, I don't know if it is swollen because they went to butcher then came the same day, I don't have a scale for thic chicken but it is big..
ok for the ingredients that I have
summer squash
mushrooms
some greens I am not quite sure of their names but it is written on them (parsley) and such, I also have potatoes, and my mom has quite a huge spice rack although all the stuff comes in small containers.
The chicken is outside waiting for me to take interest..
I am going to go through Br ZAK's recipes (is there is a nice substitute for curry?) It is kind of hot isn't it?
I thought you must disinfect chicken? with vinegar and salt and lemon and alot of washing?
Br yusuf the icky poos are gone gone gone (I hope) I don't want surprises inside that chicken...
Text without context is pretext If your opponent is of choleric temperament, seek to irritate him
is the easiest to make of the others I have read, except it should marinate for four hrs or overnight, is there a way to marinate for just 1/2 an hr? it is already almost 1pm and I haven't started yet.. also can I add other ingredients with it like potatoes?
Text without context is pretext If your opponent is of choleric temperament, seek to irritate him
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brilliant I love how you guys help me.. al7mdlilah, I was searching on the web yesterday and I wasn't getting any good recipes.. try googling 'how to cook a whole chicken' see what comes up.. BTW I asked that they cut the chicken last time and the butcher gave me pieces I COULDN'T WORK WITH. he must have thought I was making them with rice or something but I boiled them and fried them and they fell apart, half of them went into the garbage (astghfor Allah)
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