Roast chicken recipe

Question

*have a 4.5 lb chicken *how do i clean it to be ready to cook?

*cani put s & p plus chicken seeasoning or only one or the other?

*i dont want stuffinf in it but what else can i use to just give it more flavor? onion garlic butter? which one an how? i dont have any fresh ingridients. * can i put potatoes in the pan as well? do they need s & p too?

*how do i cook it? * any side dish ideas?

Answer 1

Double this recipe if cooking more than one chicken.

ROAST CHICKEN AND POTATOES

Yield:  4 servings

3 cups water

1 or 2 tablespoons good red wine vinegar

1 or 2 tablespoons paprika

1 teaspoon salt

1 tablespoon fresh ground pepper

1 medium onion chopped

1 chopped tomato

3 tablespoons fresh chopped parsley

4 Idaho potatoes

1 chorizo (Portuguese sausage)

Preheat oven to 375 degrees F. Pour water into a roasting pan. Add vinegar to taste. The water should have just a hint of vinegary taste. Sprinkle paprika over the water and mix, removing the lumps. Add salt, pepper, onion, tomato, parsley and potatoes. Before cooking add chorizo. Bake for 2 hours. Do not cover potatoes because they will steam and not roast. The potatoes will have a nice red color when they are done.

Note: Both recipes can be cooked simultaneously in the same oven.

ROAST CHICKEN:

1 package dry Italian salad dressing mix (unprepared)

1/4 cup oil

1/3 cup vinegar

2 tablespoons water

1/4 teaspoon Italian seasoning blend

1 whole roasting chicken (approximately 5 pounds)

Pinch paprika

Pinch Italian seasoning blend

Preheat oven to 375 degrees. This recipe is made in a ceramic cooker. To prepare the cooker, soak the cover for 15 minutes, and spray the bottom with any non-stick coating. Mix first 5 ingredients, set aside. Wash the chicken and pat it dry. Put chicken in cooker and pour salad dressing mixture on top, then use hands to rub it all over the chicken skin. Lightly sprinkle entire chicken with paprika (a pinch or so), then sprinkle a pinch or so of the dry Italian seasoning on top as well. Cover and cook at 375 degrees for 2 hours. About 1 to 1 1/2 hours into the cooking time, check the chicken. If there is liquid half-way up the chicken or more, drain all of the liquid so that the chicken is dry enough to roast, then continue cooking. If it's not halfway up the chicken, just leave whatever juices are in there and continue cooking.

JUICY ROAST CHICKEN

Yield:  6 servings

1 (6-pound) roasting hen

1 cup salt

2 onions, quartered

3 leaf ends of celery stalks

10 sage leaves

10 sprigs fresh thyme

1 quart and 1/4 cup cold water

1 small orange quartered

1 bay leaf

3 tablespoons dark corn syrup

4 tablespoons butter, melted

3 tablespoons cornstarch

1/4 cup cold water

Remove the neck and giblet package from the chicken and pull off the flap of fat if there is one. Rub hen inside and out with salt. Place the chicken in a pot that is just large enough to hold it and tall enough to completely cover it with water. Add cold water just to cover the chicken and stir briefly. Place in the refrigerator for 3 hours. Remove the bird and rinse for several minutes under cold running water to remove all salt inside and out.

While the chicken is in the refrigerator, make a simple stock by simmering the neck, giblets (no liver), 1 onion quartered, 1 leaf end of celery, 2 sage leaves, 2 thyme sprigs, and 1 quart water in a large saucepan over low heat for 1 to 2 hours. Strain and save the stock. Pull the meat from neck and add to the stock. Cut up the giblets and add to the stock.

Preheat the oven 475 degrees.

Arrange a V-rack for holding the bird over a pan to catch juices. Pour 1 1/2 cups of the stock into the pan, reserve the rest. Place the remaining onion, leaf ends of celery, sage leaves, and thyme sprigs, plus the orange and bay leaf, in the chicken cavity.

In a small bowl, stir together corn syrup and butter. Brush the chicken lightly with this mixture and place in a V-rack, breast side down. Roast 20 minutes, basting with drippings in pan every 7 minutes. Remove the chicken from oven and turn so that one leg and thigh are up. Baste with the butter mixture and return to the oven for 10 minutes. Remove from the oven again, turn completely over so that the other leg is up, baste well with the butter mixture, and return to the oven for another 10 minutes.

Remove from the oven again and turn the oven down to 325 degrees. Leave the oven door partially open so oven temperature will come down quickly. Turn the bird breast side up, brush well with butter mixture and return to the oven. Baste every 5 minutes. In 5 minutes, check breast meat temperature using an instant-read thermometer. The ideal temperature to remove it is 150 degrees to 154 degrees. If necessary, place back in oven an additional 5 to 10 minutes until it reaches this temperature. Breast meat temperature rises about 2 degrees every minute in the oven at this temperature.

Add as much of the pan drippings to the remaining stock as you can without getting the sauce too salty. Stir cornstarch into 1/4 cup cold water and stir it into the stock-drippings mixture in a large saucepan. Heat over medium meat, stirring constantly, until the sauce thickens.

Allow chicken to stand at least 15 minutes after removing from the oven. Carve or partially carve the chicken and arrange back in bird form on the serving platter. Pass hot gravy in a separate bowl.

hope this helps.                  good luck and enjoy.

Answer 2

http://www.ehow.com/PrintArticle.html?id...

Answer 3

So simple, it seems hard!!  wash it with cold water inside n out, dry inside n out with paper towels. Rub in n out with margarine, salt, lemon pepper, garlic powder n put an onion inside. Serve with mashed potatoes and steamed buttered asparagus.

Directions from start to finish with photos.

http://www.taunton.com/finecooking/artic...

One 3- to 5-lb. roasting chicken

2 to 3 Tbs. unsalted butter, softened

1/2 tsp. koshersalt

1/4 tsp. lemon pepper

Sprigs of fresh herbs (parsley, chervil, tarragon)

garlic powder

medium onion

Heat the oven to 450°F. Remove the giblets from the chicken's cavity (save for a stock if you like -- but don't include the liver, which would make the stock bitter). Pull any loose fat from around the opening. Rinse the bird inside and out and pat dry. Rub the chicken all over with the softened butter, gently pushing the butter under the breast skin. Sprinkle the outside and the cavity with the salt, garlic powder and lemon pepper and stuff the onion & herb sprigs inside.

Put the chicken, breast side up, on a V-shaped rack (or a flat rack) and set the rack in a roasting pan just larger than the rack. Roast for 15 to 20 minutes, reduce the heat to 375°F, and continue roasting for an additional 45 minutes for a total of about 1 hour for a 3-lb. chicken. (For larger birds, add another 10 minutes for each additional pound.) The chicken is done when the leg wiggles freely in its joint and when the juices run clear from the thigh when you prick it and from the cavity when you tilt the bird. A thermometer inserted into the lower meaty part of the thigh should register 170°F. Set the chicken on a warm platter, propping up the hindquarters with an inverted saucer, and tent with foil to keep it warm while you make the sauce. Remove the rack from the pan.

Make the sauce from the pan drippings:  Tilt the pan and spoon off as much fat as possible. (Be sure to reserve some of the fat for the vinaigrette.) Set the pan over high heat to caramelize all the juices, but be careful not to let them burn. Deglaze the pan with the cognac or brandy, scraping up all the drippings. Boil until the liquid is just a syrupy glaze, add about 1-1/2 cups of the broth, and boil it down to a sputtering, bubbling glaze. Repeat with another 1-1/2 to 2 cups broth, boiling that down until it's reduced to about 2/3 cup sauce. Add the herbs and cream (if using); taste and adjust the seasonings.

Make the salad and serve: Whisk the shallot, vinegar, and mustard in a small bowl. Whisk in 3 Tbs. of the reserved warm chicken fat, and add salt and pepper to taste. Toss with the greens and serve immediately with the carved chicken, drizzled with some sauce.

Gravy or sauce

**optional 1/4 cup wine, cognac or brandy

About 3-1/2 cups homemade or low-salt chicken broth

2 heaping Tbs. chopped mixed fresh herbs (parsley, chervil, chives, tarragon)

2 Tbs. heavy cream (optional)

For the salad

1 Tbs. minced shallot

1 Tbs. white-wine vinegar

1 tsp. Dijon mustard

3 Tbs. rendered fat from the roast chicken (warm from the pan)

2 cups washed and dried mixed greens

Answer 4

It's the easiest thing in the world to make.  Just rinse it out, rub butter on the skin, sprinkle with seasonings (lemon pepper, garlic salt, etc.) and roast uncovered at 325 for 20 min. per pound.  I have put potatoes in the pan with it, cut into quarters and they come out just fine.

Answer 5

Roast Sticky Chicken-Rotisserie Style --

INGREDIENTS

4 teaspoons salt

2 teaspoons paprika

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon white pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

2 onions, quartered

2 (4 pound) whole chickens

DIRECTIONS

In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

Preheat oven to 250 degrees F (120 degrees C).

Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

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Rinse it out - including inside.

Put whatever you want on it.

Add some onions and garlic inside of it.

Put melted butter on top of it, add a cup of chicken stock and baste it every half hour.

You can add potatoes if you wanna.

Bake it at 350* for about 2 hours, or use the directions above.

Side dishes -

Mashed taters and gravy.

Side salad.

Corn on the cob.

Macaroni salad (pasta salad)

Potato Salad.

Baked Beans.

Fried Okra.

ETC.