Cooking a whole chicken?
I have a 3.71 pound chicken,
what is a good marinade to help make the chicken tender and juicy,and the skin crisp and flavourful.?
How long will the chicken take to cook?
Should I use a roasting pan?
Answer:
preheat oven to 425
spray a 9x13 pan with pam (or some other no-stick spray)
wash and pat dry chicken. rub with desired seasonings. try one the McCormick's rubs - they are excellant.
place chicken breast-side down in pan and put on center rack in oven.
cook for 1 hour 15 minutes. DO NOT OPEN THE OVEN DOOR!
let chicken stand for 10 minutes, then slice and serve. The outside will be golden brown and crispy, and the meat will be juicy delicious - guaranteed!
I like to use a dry rub of rosemary and thyme and garlic salt. I rub it on the skin and also under the skin. Then I put it into the baking bag and a roasting pan. I like to cook slow at lower temps because it seems to make the chicken juicer. So 300 degrees for 4 hours should do the trick. Hope this helps.
I recomend putting it in a crock-pot w/ potatoes, celeryy & carrots (no marinated)
Or
cook it on the qrill w/ beer. You can either stick a can or beer right up it's whole & use the flat bottom to sturdy it on the grill, or go to Walmat where they sell a 'beer cooker' & i5t's just a metal 'bowl' with prongs to hold the chicken. You will the bowl w/ beer and all the flavors rise up into the chicken while it cooks - yum!!!
if you google beer can chicken roaster something like it will come up, but I know they sell it at Walmart b/c that's where I got mine
you can make a marinade that is comprised of
enouph water to completely cover the chicken
chicken stock
star anise
slices of one orange
honey
couple of cin. sticks
Marinate over night or for couple of days
broil the chicken in oven for approx. 45 mins or until completely cooked
the honey will carmelized the surface and the marinade will give the chicken a juicy citrus flavor.
COOK TIME 50 Min , Use a roasting pan or any other pan
INGREDIENTS
1 (3-4 pound) whole chicken
1 cup unsalted butter, softened
1 lemon
3 tablespoons minced garlic
5 cloves garlic
1/4 cup chopped fresh rosemary
5 sprigs fresh rosemary
salt to taste
ground black pepper to taste
1 teaspoon paprika
Preheat oven to 350 degrees
Rinse the chicken and pat dry. Zest the lemon, grate it very fine. Slice remaining lemon into quarters and place to the side. With mixer combine butter, lemon zest, minced garlic and 1/4 cup chopped rosemary.
Take your hand and slide it between the skin and the meat on the breast, as well as loosening the 'pockets' between the leg and wing joints. Scoop some of the rosemary butter mixture onto your fingers and begin to stuff into the 'pockets' on the breast, leg, wings, etc. (Save approximately 1/4 of the rosemary butter mixture and rub on the inside of the chicken.)
Season the cavity of the chicken with the salt, pepper and paprika. Add the quartered lemon, rosemary sprigs and sliced garlic to the chicken cavity. Tie the legs with string and tuck the wings into the leg joints to secure.
Place the chicken breast up onto the roasting rack and into the oven. Roast for approximately 50 minutes, or until the juices run clear. Remove the 'stuffing', carve and serve.
Super simple: Put the chicken in a plastic ziplock bag. Take a bottle of Italian dressing or any oily (fat free)dressing you like, and dump it into the bag. Close the bag and turn it so the chicken gets completely covered by the Dressing. I let mine set for several hours in the frig. I remove the chicken, throw away the marinade, place the chicken in a Reynolds oven bag. Follow the directions on the chart(usually about and hour fifteen minutes. This makes a very moist chicken, and you have the juices to make a gravy, if you desire. Instead of a wet marinade, You can also put any kind of dry seasoning mix on and "in" the chicken, just before putting it into the cooking bag.
You don't need a marinade to make it more tender. Just put an aluminum foil on top for the first 30 minutes of the cooking time, then take it off and roast it. If you use a roasting pan, the fat will drain better.
What also help keeps the moisture in is rubbing the chicken with mustard.
Good luck
Rub all over with salt, pepper and oil and place in a covered roaster.
Place in a 180% oven for 15 minutes and reduce heat 160% and continue cooking for 15 minutes per pound.
For a crispier skin uncover and baste with juices for the last 15 minutes and turn the oven up to 200. Watch it doesn't burn.
Rest for 15 minutes and make some gravy with the juices.
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