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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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File: 236 KB, 1704x1363, wholechickenhf_t.jpg [View same] [iqdb] [saucenao] [google]
13540527 No.13540527 [Reply] [Original]

>> No.13540534

>>13540527
Airfry it heh

>> No.13540539
File: 2.88 MB, 360x360, Deep-fried Turkey.webm [View same] [iqdb] [saucenao] [google]
13540539

>>13540527
Cut that nigga up and boil it. Or deep fry like turkey

>> No.13540556
File: 2.80 MB, 400x400, Windrush Jerk Chicken.webm [View same] [iqdb] [saucenao] [google]
13540556

>>13540539
Or jerk that motherfucker

>> No.13540568

>>13540527
just did this for the first time. first check cavity (inside) for giblets, either loose or in a plastic or fiber bag, remove if in there and cook separately. then make sure your pan has enough room to contain the juices, it'll need to be like half the height of the chicken if your pan has a small length and width. Then you need about 15 minutes at ~375-400 for every pound of meat. Oh yeah and season it first with some pepper and if you are ambitious butter under the skin. Make sure the juices run clear or better use a therm to 160F at the deepest part

>> No.13540569

>>13540527
Spatchcock it. Cooks faster and crispier skin

>> No.13540573

Brine it, spatchcock it, bake till it's 150F in the thickest part.

>> No.13540574

55 minutes at 170°C in a preheated circulation oven for every kg of bird, plus another five minutes. Always gives me great results and the bird is still juicy and tender but it has never been undercooked. Just let it warm up a bit first, dont throw it into the oven straight out of the fridge.

>> No.13540591

>>13540527
Anal sous vide

>> No.13540598
File: 160 KB, 1600x1200, spatchcock.jpg [View same] [iqdb] [saucenao] [google]
13540598

>>13540527
Piri piri Chicken

2 tbsp McCormicks piri piri blend
3 tbsp Olive oil
1 tsp Herbes de Provence (thyme or Italian blend may work)
2 tbsp White wine vinegar
1 tsp Salt
4 Garlic Cloves minced/finely chopped

optional:

Liquid Macarico piri piri hot sauce to taste (approx. 2tsp)

mix well

Use Jacques Pepin recipe for application instructions and cooking.

>> No.13540601

>>13540539
>150F
Enjoy your salmonella

>> No.13540653

>>13540601
165F only. Where do these people get their numbers? 165 is insanely juicy.

>> No.13540671

spatchcock it, and roast at 425F in a cast iron skillet until deepest part of the bird registers 165F.

>> No.13540681

for a second i thought op was confused about being able to buy a whole chicken

>> No.13540693

>>13540671

Oui! C'est Ca!

>> No.13540814

>>13540601
>>13540653
165 is the temperature to instantly kill bacteria. 150 will still kill it all, it just needs to sit at that temperature for a minute (which it will, obviously).

>> No.13540867

>>13540814

Thing is, at 150F did you have enough time to get crispy skin? Other than that, did you separate the skin from the flesh to begin with and rub butter inside the pocket to guarantee skin chips?

>> No.13542460

>>13540527
Brine it overnight and then smoke it for several hours tomorrow. Use a good rub, shit will be so good.

I do this once a month.

>> No.13543880

>>13540539
https://youtu.be/IP3qh6Qym40
If you do this maybe get some safety tips first or your gonna get a fire ball to the face and maybe your house to.

>> No.13543882

>>13540539
>Cut that nigga up and boil it. Or deep fry like turkey

Is this entire board a bunch of cooklets or are Americans just retarded? I'm going to go for option C - All of the above

>> No.13543892

>>13540814
It has to get to 155 and it will carryover 5 extra degrees. 150 would only carry over to 155 which is a bit low.

>> No.13543912

>>13540527
divide into as many pieces as you can and so fried chicken
, should be able to get 10