| T O P I C R E V I E W |
| catscharm74 |
Posted - Jan 07 2008 : 09:31:06 AM
I got 2 chickens for roasting on sale and I would like to hear your ideas for yummy roasting ideas!! I also have alot of celery and carrots for some reason. 
Thanks.
Cheers,
Heather |
| 12 L A T E S T R E P L I E S (Newest First) |
| ddmashayekhi |
Posted - Jan 08 2008 : 12:02:48 PM
A simple way to roast you birds is to slice up a large onion & toss it with olive oil in your roasting pan. Put your chicken (after washing it in cold water & patting it dry) on top of the onions. Sprinkle the inside cavity with kosher salt and pepper. Stuff a quartered lemon inside the chicken, then brush two tablespoons of butter all over the bird, season with salt and pepper. Bake uncovered in a 425 degree oven for an hour and 15-30 minutes. Take bird out, cover with foil & let rest 15 minutes before carving. During that 15 minutes you can make croutons to go with it. I put the croutons on the bottom of the serving dish, then the onions (they're tasty even if they look black), then the chicken. Drizzle the pan juices over everything & enjoy!
Dawn in IL |
| MasterGardener |
Posted - Jan 08 2008 : 09:27:13 AM
Oh, Erica...I'm practically drooling...I'm trying that one next...yummmm!!!
.• ´¨¨)) -:¦:-¸.•´ .•´¨¨))
((¸¸.•´ ..• -:¦:- -:¦:- Chandra
-:¦:- ((¸¸.•´Farmgirl Sister #64
She considereth a field, and buyeth it; with the fruit of her hands she planteth a vineyard.
Proverbs 31:16 |
| AFMom |
Posted - Jan 08 2008 : 04:54:05 AM
Well, my unique way of roasting a chicken is different, but oh so easy. I rinse my chicken off inside and out....pat dry, salt and pepper the internal cavity. Then I sit my bird in a pan, grap a full bottle of Kraft Zesty Italian Salad Dressing...and pour that entire bottle over the chicken.....yep the entire bottle. Then I salt, pepper, garlic salt and pepper, onion salt, and a dash of paprika to the top...you can use whatever you have for dry seasoning....that is what I use. I spray a coating of Pam on my Aluminum foil that will be used to cover my chicken. The sprayed side faces the chicken and keep the foil from sticking to the bird. Pop her in the oven till done usually between 350 and 375 degrees....thats's it! My kids love it. I will have a side of either noodles, mashed potatoes or rice and a veggie...but in the summer I do a salad and veggies with the bird and omit the carbs. Now I must say, my bird will not be pretty when she is done. My bird always looks like she has fallen over because she is so done. But she is always very tender and tasty....the meat falls right off the bone. Hugs, Erica |
| bboopster |
Posted - Jan 08 2008 : 02:58:48 AM
Mmmmmmmm roasted chicken! Got to get one out of the freezer. Mmmmmmmm! I like to do mine either inside stuffed with onions and garlic ( sometime I make a stuffing mix with old bread product I have laying around) and seasoned with what ever I have, sea salt, pepper, paprika, lemon, Rosemary, what ever I grab. I also like to do them on the grill on a spit cooked till the skin is crispy and golden brown. Mmmmmmmm! Thanks for Wednesdays dinner idea. 
http://www.bboopster.blogspot.com
3 Blue Star Mother and Proud of it!
Pray for our troops to come home safe and soon.
Enjoying the road to the simple life :>) |
| sissysquilts |
Posted - Jan 07 2008 : 10:38:56 PM
Same with us :) I put a cube of butter in the cavity, salt and pepper the whole thing inside and out and put pats of butter on the outside as well. Then I put quartered onions and garlic cloves inside and out in the pan and pour white wine over the whole thing. Cover for one hour, uncovered for the final hour. About an hour before ending I put a pan of veggies (whatever we have on hand) in a pan on the bottom rack with alittle of the chicken's broth and let them kind of roast. It smells and tastes great and so simple! *~*
P.S. I'm trying MasterGardener's method next though, yum! ok....off to buy roasting chickens tomorrow! *~*
Sissy
"The good stars met in your horoscope. Made you of spirit,fire and dew"
Robert Browning |
| La Patite Ferme |
Posted - Jan 07 2008 : 10:26:15 PM
An easy standby for us is white wine, garlic, butter and seasoning. Turns out great every time. |
| Peanut |
Posted - Jan 07 2008 : 11:21:04 AM
quote:
Jennifer, when you suggest brining, do you mean 3/4 cup salt to about 2 quarts water or so, immersing the chicken and letting it soak for 3-4 hours? I just did this brining process with a fresh roast pork loin and it made a huge improvement in the taste and texture of the meat.
If I plan ahead (ha!), I let it soak overnight. And you're right... it does make a huge difference.
"What is a farm but a mute gospel?"
Ralph Waldo Emerson |
| Hideaway Farmgirl |
Posted - Jan 07 2008 : 11:08:47 AM
Jennifer, when you suggest brining, do you mean 3/4 cup salt to about 2 quarts water or so, immersing the chicken and letting it soak for 3-4 hours? I just did this brining process with a fresh roast pork loin and it made a huge improvement in the taste and texture of the meat.
Heather, there is a recipe link here somewhere that refers to cooking a whole chicken in a crockpot; just rinse it well and place it into the crockpot, sprinkle heavily with Old Bay or any other seasoning (I used Lemon Pepper the second time around) and let it roast all day. It is so tender; literally falling off the bones when it is done. I also added carrots, potatoes and onions the third time around, for a complete one-dish meal.
Jo
"Wish I had time to work with herbs all day!" |
| Peanut |
Posted - Jan 07 2008 : 10:48:13 AM
I recommend brining it first!
I roast mine on a rack with onions quartered, a cup of water & butter below on the pan. I sprinkle the chicken with rosemary and every now and then brush the chicken with butter. Yummy!!
This comes from The Gift of Southern Cooking by Edna Lewis and Scott Peacock.
"What is a farm but a mute gospel?"
Ralph Waldo Emerson |
| MasterGardener |
Posted - Jan 07 2008 : 10:42:47 AM
My DH got this recipe from the newspaper about 12 years ago when we lived in Colorado...he surprised me with the most delicious meal...
Preheat oven to 475*F (I even go as high as 500*F to preheat)
Rinse and pat dry the chicken...place 5-7 garlic cloves in the cavity with a sprinkling of salt and pepper. rub outside of chicken with olive oil. Place chicken in a roasting pan (NO COVER) then place in the oven & close the door. Immediately reduce heat to 375* and cook 30 minutes per pound.
We don't cover it or do anything else with it but to wiggle the drumstick to check for doneness @ estimated time of doneness. I've also altered the recipe by adding 1 whole onion, quartered and about 3 garlic cloves instead of 5 to 7. There isn't an aroma I love more than our kitchen when we roast a chicken in this manner. WOW! does that smell good!!!!
.• ´¨¨)) -:¦:-¸.•´ .•´¨¨))
((¸¸.•´ ..• -:¦:- -:¦:- Chandra
-:¦:- ((¸¸.•´Farmgirl Sister #64
She considereth a field, and buyeth it; with the fruit of her hands she planteth a vineyard.
Proverbs 31:16 |
| Mumof3 |
Posted - Jan 07 2008 : 10:34:07 AM
I stuff my roasting hens with a lemon cut in half and a sprig of rosemary. It's an old, classic combination, but it sure is yummy. And the gravy that comes from it is divine. You can put your potatoes, celery and carrots around the chicken and they will absorb the juices. Just reserve out some pan drippings for the gravy first. I cook my turkeys the same way, and we never get tired of it.
Good luck!!
Karin
Farmgirl Sister
# 18 :)
Wherever you go, there you are.
www.madrekarin.blogspot.com |
| SarahJ |
Posted - Jan 07 2008 : 10:22:07 AM
Here is the link to the recipe I use: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_21404,00.html
We don't use the fennel though, because DH doesn't like it. |
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