/ck/ - Food & Cooking

http://lmgtfy.com/?q=whole+chicken+recipe

>>3998601
But I want your recipes ;_;.

>>3998616
but that's where i get my recipes ¯\(°_o)/¯

>>3998633
You guys have more varied recipes though

>>3998646
nope, they all come from google. any recipes that don't come from google could be found there anyway

Im sure you are looking for something more detailed, but i love to just roast off a bird and turn it into lunches.

>season that bitch
>roast if off
>pick the bird clean
>tear the meat up nice, and set aside

>save the skin and fat in a bowl
>place the carcass on sheet pan, oil and season it
>throw inna over at 425 degrees
>roast the fuck out of it till its all browned up and brittle, 20-30 minutes should do it.

Whilst its roasting-
>mirepoix or holy trinity in stock pot
>cook down those veggies till they are soft
>add in the roasted carcass parts and your bowl-o-skin'n'fat
>fill with enough water to completely submerge all your stock parts
>when it simmers, reduce heat to just under a simmer
>do something else for 4-6 hours
>when your stock is appropriately delicious, strain it

To be continued...

>>3998646
You should know that when you ask dumb questions, we just google that shit to make you go away.

>>3998653
cont

Now we are going to divide up that bowl of chicken meat into 1 equal portions. for my money, i like to just pull it all, and mix it up nice first so its a blend of white and dark meat

with 1 half of the chicken vittles:
(note, measurements are approx. this is a MK 1 eyeball operation for me)
>in mixing bowl. fine diced onion and pepper (about 1 small pepper and half a med onion)
>season it lightly, add red wine vin, just enough to get all the onion and pepper a little bath
>let it sit and have its own party for a while
>in other mixing bowl, 1/3 cup mayo and 2 tablespoons of honey, and whisk together until its integrated into a dense dressing, then whisk in about 1/3 cup of plain fully strained green yogurt
>in that first bowl with the onions and stuff, now add half of the chicken and hand mix it all together
>not mix in the dressing gently
>add cranberries and almonds (or peas, or nothing, whatever you like)
This chicken salad may require some final adjustments. maybe more honey to sweeten it, more mayo to make it a little richer, or more yogurt to make it creamier or lighter in flavor. whatever you like. Just WAIT on these adjustments. put it into a sealable container and let it chill first. once it sits for a few hours (or better, overnight) it will marry and set up. you will have a better idea then how much you might want to tweak its flavor/consistency

This chicken salad is delicious, and keeps great for a week or so if sealed up nice in the fridge. It never lasts long enough for me to know how long it actually holds. great on sandwiches, on a green salad, or on crackers or whatever. If you think you dont like chicken salad, try it. I hated chicken salad until i made it for a party and discovered its greatness.

Cont for other half of your chicken:

>>3998653
>>3998695
Sounds great writing it down now.

>>3998695
>>3998653
cont

With the last half of your chicken, we are making dumpling soup. This is not traditional southern chicken and dumplings, so dont bother telling me i violated southern chicken dumpling dogma, because i already know that

>in stock pot, cook down some soup veggies, mirepoix, or whatever you like for soup
>add in your last half of chicken meat once veg starts to caramelize
>pour in your chicken stock
>adjust stock accordingly. my basic stock is too thick for soup without cutting it a little.
put on medium heat

While your soup is heating up:
>inna large bowl, 1 cup flour and 1 tbsp baking powder and pinch of salt. mix
>pour in 1/2 cup of ice cold water very gently
>also add a tablespoon of oil, and a tblsp or honey
>With a fork, or your mitts, fold this mix together carefully.
>DO NOT over mix. you want to do the absolute minimum of folding to get it integrated. it does not even have to be totally integrated. some small lumps and stuff is OK. The risk here is mixing it up too much and ending up with dense little gutbombs that will be unpleasant to eat.keep it fluffy
>once your dough is mixed and your soup is simmering, it is time
:bonus ingredient:
At this time, i like to throw in a brick of my freezer corn. This is local sweetcorn i buy from a farmer every year, cut off the cob, cook with a little cream, then freeze in blocks to use throughout the year
anyway:
>Use a fork to rip slightly less than golfball sized of dough out, rough shape is fine
>plop them into your soup, fast as possible.
>you want to get all the dumplings in fast, then cover while simmering
>dont mix or F with them, just let them float around in your covered simmering pot for about 3-4 minutes.
>DONT PEAK, you want to keep the steam in
>after 3-4 minutes remove from heat and check out your dumplings,
>they should be cooked dense around the outside but fluffy in the middle

>>3998695
>in other mixing bowl, 1/3 cup mayo and 2 tablespoons of honey, and whisk together until its integrated into a dense dressing, then whisk in about 1/3 cup of plain fully strained green yogurt

>Green Yogurt
That is supposed to be GREEK yogurt
I dont know what green yogurt is, and i dont think i want to

not OP, but I'm making a whole chicken today. I usually cut it in half and roast it on a bed of veggies. Can I use acorn squash for the bed as well, or will it just be mush by the end?

cook w/ chorizo and potato

simple!

>>3998762
>be mushy?
maybe, but that might be ok
You might want to roast the squash first on high heat and short time, then add it to your chicken towards the end to keep a nice consistency to it. Although mushy squash is not necessarily bad...

>>3998750
Awesome man thanks, I will definetly try it out sometime.

No one here can roast a chicken as well as I can.

If there is one tip i can give you that will beat all others here, it is this:

Fucking let it set in your fridge, pre-salted & seasoned, uncovered, un-rinsed for 24 hours before you cook it.

If I had to give you one more tip, it would be to get a vertical stand for your chicken to roast it on in a pan with low sides.

>>3998915
I dont have 24 hours though, Its the only thing I have tonight. Will it still be okay if I put it in now and say start cooking it at 5?

>>3998924
Never cook even close to frozen chicken. It will come out with the texture of chalk.

>>3998928
Its been outside since last night.

>>3998915
>no one can roast a chicken as well as I can.

O REALLY???
that's a mighty big swath you're cutting there. Are you sure? Because those tips you gave are well known, common, and done by many many people.

>>3998587
Made some chicken curry with stock from the bones the other day. Shit was delicious.

>>3998928
this is flat out wrong. it won't be as good as fully defrosted, but it won't be awful.
just roast it.
infinite google recipes

>>3998932
Ok not so bad. The best thing you can do at this point is to make sure the outside of that chicken is dry as fuck, then salt/season it and let it set like that for an hour before you roast it.

>>3998935
>If there is one tip I can give you that will beat all others here

>beat all others here

I hardly ever see this mentioned here, and that's surprising because almost ever cookbook will mention this but everyone ignores it.

>>3998944
In the fridge? Also I usually season it with onion powder, garlic powder, salt, pepper, and lemon. Any other suggestions? Also how do I make the meat inside taste more juicy? Sometimes it turns out bland but the skin has flavor for some reason.

>>3998943
No, it's not flat out wrong. Temperature is everything when it comes to roasting.

Go back to your mayo macaroni salad Sarah.

>>3998944
There was a thread a few days ago, albeit on turkeys, that had several people suggesting exactly that.

>>3998952
That's good then, didn't see that one.

In my opinion though, when brining, always give it at least 12 hours (preferably 24) to air dry in your fridge, uncovered.

>>3998957
Considering I'm the one in charge of cooking Thanksgiving dinner this year, I plan to do exactly that.

Every other year, we've managed to get the turkey defrosted the night before/morning of, and go from there.

Any suggestions for a ~10-14lb turkey, that will most likely end up stuffed?

>>3998950
Sounds ok, don't complicate it too much though.

Inside more juicy? Don't fucking cook it frozen. Let it air dry uncovered in the fridge. Pre-salt/brine for 24 hours - it draws all the flavors deep into the skin. Don't cut the skin off either of course. Let it rest for at LEAST 15 minutes after pulling it from the oven, and let it sit uncovered while it rests. The juiciest chicken/turkey can rest for an hour and still be quite hot, but amazingly juicy. Many french chefs will let birds rest for as long as they cooked before slicing them.

Other tips:

Vertical stand
Cut the fat between the leg and the breast so the meat is better exposed
Do not baste with the pan juices, if you must put fat on the skin use olive oil/whole unsalted butter
Remove the wishbone - Makes carving far easier

>>3998970
Thanks for the tips, I have to season the chicken right about now.

>>3998968
I'm not too experienced with Turkey's that large, your biggest issue is making sure the breast doesn't dry out. With that large of a Turkey, It might be better to roast the legs apart from the stuffed breast, and even then, cook the stuffing individually and place it in the breast after the turkey breast are done. If none of that is possible, cook the turkey breast side down, then turn it over, stuff, and finish it off that way.

Breasts are perfect at 160, dark meat can go to 180 or more and still be perfectly juicy - not to mention the fat in the legs renders better at that temp and makes the legs fall off the bone.

>>3998968
Don't cook it with stuffing inside. That's begging for either a gross dry bird or salmonella in your stuffing (no there is no way to get it just right... accept the fate). Turkey and stuffing are served together traditionally, not cooked together (despite dogma saying otherwise).

I brine my bird every year and it's GREAT!

>>3998977
>Don't cook it with stuffing inside
I don't want to, but I'll get to much flak from several family members if I don't.

Hell, when I mentioned that I wanted to brine the turkey, I got some complaints. And then more when I mentioned using a rue rather than slurry for the gravy.

Shit's ridiculous.

>>3998984
I know that feeling dude. My mom thinks her turkey is always great because it falls off the bone - but it also has no taste, is chalky ( that's what you get from cooking a near frozen bird), and is bone dry.

If I dared suggest any other method, I'd be kicked out of Thanksgiving.

http://www.youtube.com/watch?v=EWLt6G85zC4

>>3998994
That's similar to my situation.

My mother is usually the one who does thanksgiving dinner, but she's going to be working this year.

My sister was going to take over, but I said I'd take care of it. She's been taught completely by my parents, and thus cooks the exact same way. It's my father specifically that keeps getting worked up about things. "If it's not the way we always do it, it's wrong."

You should have heard the argument when I decided to "roast"(pretty sure thats what it would be considered)a tenderloin in applecider viniger/brown suger/apples, etc as opposed to the way they tend to roast things.

Make jerk chicken, op!
You can make jerk paste from allspice, spring onions, chilies, garlic, thyme, bay leaves, salt and pepper

>>3999068
I'll add it to the list of to cook chicken with.

OP roast it and do the potatoes they make here

http://www.youtube.com/watch?v=tfu_zZ3u9ys

http://www.youtube.com/watch?v=ho2yd9TUBCc

http://www.youtube.com/watch?v=X_lQaYWVdrk

>>3999043
If you're roasting in a liquid, it's called broiling

>>3999248

I believe you mean "braising".

>>3999282
I was going to use that term, but I wasn't sure as to whether it was correct or not.

>>3999310

they are completely different.

Braising = cooking in liquid
Broiling = cooking using the broiling element in the oven; this is approximately the same thing as grilling over a fire. In fact, in the UK they call this "cooking under the grill".

>>3999317
I know it wasn't broiling.
see
>>3999043
I called it roasting, but I didn't think that was right.
Not all that important though.