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Oh my goodness... I love buying whole chickens. There are a ton of things you can do with them.
For less than the cost of a package of 2 skinless, boneless chicken breasts, I can buy a whole chicken. I like to stretch our grocery store budget as far as I can and buying whole, local chickens is wicked awesome.
Here's what I do with mine:
1)
Sometimes, I simply roast it.
http://www.epicurious.com/recipes/food/views/My-Favorite-Simple-Roast-Chicken-231348
http://www.epicurious.com/images/recipesmenus/2004/2004_october/231348.jpg
Toss in some carrots, potatoes and sliced red onions at the same time as the chicken and you'll have a full meal for a bunch of people.
I'll change up my recipe for roasting (there are TON's of these online) depending on what I feel like or who's coming over for dinner.
2)
Stock.
No matter what I do with a whole chicken, I always save the bones and make stock. Sometimes, I have enough to give away to friends... but most of the time, I keep it on hand to cook with. It's very versitle.
http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=6290
http://images.quickblogcast.com/103831-96660/P2072366_resized.JPG
3)
Sometimes, I break apart the whole chicken into it's components.
If you fancy yourself any sort of frugal cook, breaking down a whole chicken is the easiest way to stretch a buck.
Here are the steps to butcher a chicken:
http://hubpages.com/hub/How-to-Butcher-a-Raw-Chicken
What you're left with include:
2 Breasts
I leave the skin on these so that I can decide if I want it on or off depending on the recipe when I cook.
4 "wings"
I put these in a ziplock freezer bag and group them together until I have enough for a full meal.
2 thighs
These can be cooked a variety of ways. 2 of them make for a good meal. Personally, I take the bones out of them and make "boneless chicken wings" for the kiddies. Just cover them in the same sauce you use for regular chicken wings and roll them together before putting them on to cook. These fake wings are also a great choice for folks who are on a diet because they're significantly less fatty than the actual wings.
2 drums
Another good meal here. Usually, I "shake and bake" these with some bread crumbs and some other misc spices i have in the kitchen. Toss them in the oven with some sweet potatoes cut into frech fries and you have a dinner that's as crazy delicious as Mr. Pibb.
All of the above are things that I traditionally freeze in vacuum sealable foodsaver bags. They keep for a long time in the freezer.
Other Meat
I'm always left with other good meat. For whatever reason, this is usually the first meal I serve when I buy a new batch of whole chickens. I usually cook this stuff right away. I'll toss it in the oven on low with some BBQ sauce and let it cook away. I'll serve roasted chicken sandwiches with most of the meat and put the rest into some stock to form my last thing...
4)
Soup
It's simple. Just take some stock, some misc meat and bingo bango... home made chicken soup. I freeze 1 portion quantities of this soup so that it's easy to take out and microwave whenever we want.
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Easy to make, and very tasty, especially if you make toast to go with it. After it comes out of the oven, brush some of the now-garlicky oil onto some French bread, and toast under the broiler.
Source(s):
http://www.foodnetwork.com/recipes/alton-brown/40-cloves-and-a-chicken-reci...
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http://www.foodnetwork.com/recipes/aaron-mccargo,-jr./hoisin-glazed-cornish-hen-recipe/index.html
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http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-garlic-schmeared-rosemary-roast-chicken-recipe/index.html
Or you could throw it in a crock pot with your favorite seasonings and a few potatoes and carrots. Make a gravy from the juices for the taters.
If you have a grill, make Beer Butt Chicken. Here are comprehensive instructions with pictures:
http://www.yesyoucangrill.com/beerbuttchicken.php
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The link below is an example from the Food Network. I've used this one before, but didn't include the bacon simply because I didn't have it on hand. It was delicious without, I think it would be just as delicious with it on there too.
Check it out:
http://www.foodnetwork.com/recipes/guy-fieri/big-buds-beer-can-chicken-recipe/index.html
EDIT: I just saw that someone did in fact post 'Beer Butt Chicken', missed it the first time around. Either way, my recipe is delicious and worth a try!
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http://www.barbecuebible.com/featured/recipe/basic_beercan_c.php
And here is an oven recipe with a rub:
http://www.ovenbeercanchicken.com/
There are many recipes on the web for beercan chicken and you can also buy small metal stands that help hold the can and chicken upright.
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To make the best Chicken with Lemons
To boyle a Capon larded with Lemons. Take a fair Capon and truss him, boyl him by himselfe in faire water with a little small Oat-meal, then take Mutton Broath, and half a pint of White-wine, a bundle of Herbs, whole Mace, season it with Verjuyce, put Marrow, Dates, season it with Sugar, then take preserved Lemons and cut them like Lard, and with a larding pin, lard in it, then put the capon in a deep dish, thicken your broth with Almonds, and poure it on the Capon.
Note: Verjuice : The acidic juice of crab apples or other sour fruit, such as unripe grapes
Recipes this old are less complete than modern style recipes but you should be able to use it as a guideline. After cooking the chicken whole, also eat it whole with bare hands, while quaffing large quantities of good ale. (I'm not a cook but I enjoy eating in this style, especially for picnics).
Source(s):
http://www.the-tudors.org.uk/chicken-with-lemons.htm
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While drinking said beer (I prefer Budweiser, but different beers lend different flavors - experiment for your fave. Shiner for example, provides a sort of nutty flavor to the meat.), throw charcoal on the grill and get it nice and hot.
While it's heating, put a whole sprig of rosemary, some basil and some onion into the can with the remaining beer. Take the chicken and put it on the can so that it stands up. Season chicken with salt, pepper, butter and garlic powder.
Once the grill is nice and hot, stand the chicken up on the grill so the can (and chicken) are upright - it should stand that way the whole time, no turning!!
Cook it for about an hour - till the juice running out of the legs is clear. Carefully take it off, carve and serve hot! Delicious Texan cuisine!
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Answered Question
M$1
February 09, 2009 07:08 PM
What can I do with a whole chicken?
Anyone have any good recipes for a whole chicken?
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Best Answer Chosen by Asker
| February 09, 2009 07:33 PM |
For less than the cost of a package of 2 skinless, boneless chicken breasts, I can buy a whole chicken. I like to stretch our grocery store budget as far as I can and buying whole, local chickens is wicked awesome.
Here's what I do with mine:
1)
Sometimes, I simply roast it.
http://www.epicurious.com/recipes/food/views/My-Favorite-Simple-Roast-Chicken-231348
Toss in some carrots, potatoes and sliced red onions at the same time as the chicken and you'll have a full meal for a bunch of people.
I'll change up my recipe for roasting (there are TON's of these online) depending on what I feel like or who's coming over for dinner.
2)
Stock.
No matter what I do with a whole chicken, I always save the bones and make stock. Sometimes, I have enough to give away to friends... but most of the time, I keep it on hand to cook with. It's very versitle.
http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=6290
3)
Sometimes, I break apart the whole chicken into it's components.
If you fancy yourself any sort of frugal cook, breaking down a whole chicken is the easiest way to stretch a buck.
Here are the steps to butcher a chicken:
http://hubpages.com/hub/How-to-Butcher-a-Raw-Chicken
What you're left with include:
2 Breasts
I leave the skin on these so that I can decide if I want it on or off depending on the recipe when I cook.
4 "wings"
I put these in a ziplock freezer bag and group them together until I have enough for a full meal.
2 thighs
These can be cooked a variety of ways. 2 of them make for a good meal. Personally, I take the bones out of them and make "boneless chicken wings" for the kiddies. Just cover them in the same sauce you use for regular chicken wings and roll them together before putting them on to cook. These fake wings are also a great choice for folks who are on a diet because they're significantly less fatty than the actual wings.
2 drums
Another good meal here. Usually, I "shake and bake" these with some bread crumbs and some other misc spices i have in the kitchen. Toss them in the oven with some sweet potatoes cut into frech fries and you have a dinner that's as crazy delicious as Mr. Pibb.
All of the above are things that I traditionally freeze in vacuum sealable foodsaver bags. They keep for a long time in the freezer.
Other Meat
I'm always left with other good meat. For whatever reason, this is usually the first meal I serve when I buy a new batch of whole chickens. I usually cook this stuff right away. I'll toss it in the oven on low with some BBQ sauce and let it cook away. I'll serve roasted chicken sandwiches with most of the meat and put the rest into some stock to form my last thing...
4)
Soup
It's simple. Just take some stock, some misc meat and bingo bango... home made chicken soup. I freeze 1 portion quantities of this soup so that it's easy to take out and microwave whenever we want.
| Asker's Rating: |
• Thank you so much! I love the butcher the chicken chart!!
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Other Answers (8)
February 09, 2009 07:17 PM
40 Cloves and a Chicken. Easy to make, and very tasty, especially if you make toast to go with it. After it comes out of the oven, brush some of the now-garlicky oil onto some French bread, and toast under the broiler.
Source(s):
http://www.foodnetwork.com/recipes/alton-brown/40-cloves-and-a-chicken-reci...
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February 09, 2009 07:28 PM
If you're working with a cornish hen, I saw this episode on the Food Network the other day and it looked DElicious and super easy. You'd have to go out and get some of the ingredients (hoisin sauce), but looks worth the time. Good Luck and Happy Cooking! http://www.foodnetwork.com/recipes/aaron-mccargo,-jr./hoisin-glazed-cornish-hen-recipe/index.html
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February 09, 2009 07:32 PM
Yummy and easy Garlic Schmeared Rosemary Chicken: http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-garlic-schmeared-rosemary-roast-chicken-recipe/index.html
Or you could throw it in a crock pot with your favorite seasonings and a few potatoes and carrots. Make a gravy from the juices for the taters.
If you have a grill, make Beer Butt Chicken. Here are comprehensive instructions with pictures:
http://www.yesyoucangrill.com/beerbuttchicken.php
Permalink | Report
Reply
February 09, 2009 07:52 PM
I came in here expecting Beer Can Chicken to already be suggested, and I'm amazed that it's not. This is one of the easiest, most delicious ways to cook a whole chicken. The link below is an example from the Food Network. I've used this one before, but didn't include the bacon simply because I didn't have it on hand. It was delicious without, I think it would be just as delicious with it on there too.
Check it out:
http://www.foodnetwork.com/recipes/guy-fieri/big-buds-beer-can-chicken-recipe/index.html
EDIT: I just saw that someone did in fact post 'Beer Butt Chicken', missed it the first time around. Either way, my recipe is delicious and worth a try!
Permalink | Report
Reply
February 09, 2009 11:15 PM
Beercan chicken is very popular in my family. The chicken comes out moist and delicious. Here is a basic barbecue recipe: http://www.barbecuebible.com/featured/recipe/basic_beercan_c.php
And here is an oven recipe with a rub:
http://www.ovenbeercanchicken.com/
There are many recipes on the web for beercan chicken and you can also buy small metal stands that help hold the can and chicken upright.
Permalink | Report
Reply
February 10, 2009 02:46 PM
Who would know better what to do with a whole chicken than Henry VIII? I found this Tudor recipe: To make the best Chicken with Lemons
To boyle a Capon larded with Lemons. Take a fair Capon and truss him, boyl him by himselfe in faire water with a little small Oat-meal, then take Mutton Broath, and half a pint of White-wine, a bundle of Herbs, whole Mace, season it with Verjuyce, put Marrow, Dates, season it with Sugar, then take preserved Lemons and cut them like Lard, and with a larding pin, lard in it, then put the capon in a deep dish, thicken your broth with Almonds, and poure it on the Capon.
Note: Verjuice : The acidic juice of crab apples or other sour fruit, such as unripe grapes
Recipes this old are less complete than modern style recipes but you should be able to use it as a guideline. After cooking the chicken whole, also eat it whole with bare hands, while quaffing large quantities of good ale. (I'm not a cook but I enjoy eating in this style, especially for picnics).
Source(s):
http://www.the-tudors.org.uk/chicken-with-lemons.htm
Permalink | Report
Reply
February 11, 2009 10:37 PM
One of my fave things to do is simply called Beer Can Chicken: Drink 2/3 of a can of beer. Seriously. Leave about 1/3 of the beer in there (or try to!). While drinking said beer (I prefer Budweiser, but different beers lend different flavors - experiment for your fave. Shiner for example, provides a sort of nutty flavor to the meat.), throw charcoal on the grill and get it nice and hot.
While it's heating, put a whole sprig of rosemary, some basil and some onion into the can with the remaining beer. Take the chicken and put it on the can so that it stands up. Season chicken with salt, pepper, butter and garlic powder.
Once the grill is nice and hot, stand the chicken up on the grill so the can (and chicken) are upright - it should stand that way the whole time, no turning!!
Cook it for about an hour - till the juice running out of the legs is clear. Carefully take it off, carve and serve hot! Delicious Texan cuisine!
Permalink | Report
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For the slow cooker, I add about 1 cup of chicken stock, 1 sprig of basil, a topping of peprikia and thyme plus salt, pepper and minced garlic.
Importantly in the slow cooker, I cook with the breasts down. I find that in the slow cooker, this leaves a tender chicken that when complete is consistently moist and tasty.
Now soup... in I regularly "make" chicken soup in the slow cooker. It's more or less just letting everything combine. As mentioned, I put a bunch of my home made stock in the slow cooker along with some of the (cooked) misc. chicken meat from a broken down chicken. Often, I'll add some garlic to the mix as well to punch it up. Letting the whole thing slow cook on high for the day at work goes a long way.