[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 389 KB, 2275x1758, Whole-Chicken-898236778.jpg [View same] [iqdb] [saucenao] [google]
19841614 No.19841614 [Reply] [Original]

I have a whole chicken and want an option for cooking it other than what I usually do (spatchcock and roast in cast iron pan).

>> No.19841618

just boil the fucker whole in plain tap water, let it air dry a bit, and eat.

>> No.19841619
File: 1.88 MB, 4032x1960, 1671680825375.jpg [View same] [iqdb] [saucenao] [google]
19841619

Just rub it with salt and roast it, it's not hard.

>> No.19841741

>>19841614
Instapot pressure cook for 5~7 minutes per pound with whatever spices you would usually use. Renders all the fat down and the skin comes out like goo, but the chicken is tender and juicy. This makes a great base for Chicken Noodle Soup as well.

>> No.19841837

>>19841619
amazing...

>> No.19841847

I dunno, but roast it however you want and make a gravy from the drippings

>> No.19841858
File: 122 KB, 800x560, 7dfa65d1358266b5e3318b1dc00ce1c2.jpg [View same] [iqdb] [saucenao] [google]
19841858

Try "parking lot chicken" style of marinade:
https://clickinmyheels.com/2015/05/28/parking-lot-chicken/
I think you can omit the butter in the marinade. It just solidifies at the top. Add some butter to your basting liquid, though.

Or chicken tikka masala. That's always delicious.

>> No.19842536

I always separate legs and breast. Really doesn't make sense to cook them together.

>> No.19842939
File: 1.62 MB, 640x360, sizzled sauce.webm [View same] [iqdb] [saucenao] [google]
19842939

https://thewoksoflife.com/hainanese-chicken-rice/

>> No.19842950

>>19841614
fully bone it out and make a gallantine with a stuffing of your choice
cut it into pieces, simmer the pieces then remove the meat, then leave the carcass in the water and make a stock for chicken soup, using half the chicken meat
get a can of corn and a can of creamed corn and use the other half of the meat and make chicken & corn soup.
spatchchock it as normal, but use a spice mix of ground coriander seeds, dried coriander, cumin, salt, pepper, & smoked paprika, get some flatbread/wraps, some yogurt + crushed garlic + salt + pepper to make a garlic sauce, add vegetables and make kebabs/burritos.

>> No.19842956
File: 51 KB, 300x300, img-thing_sm.png [View same] [iqdb] [saucenao] [google]
19842956

>>19841614
cramb

>> No.19843009

Stuff it and roast in a metal pan.

>> No.19843016
File: 142 KB, 794x734, effb.jpg [View same] [iqdb] [saucenao] [google]
19843016

>>19842536
I separated your moms legs and breasts and buried myself between them.

>> No.19843020

>>19841614
Rub with salt and pepper and neutral oil, stuff with thyme, onion and a quartered lemon. 200C oven for an hour and 15 min or thereabouts.

>> No.19843022

>>19841618
why not just kill yourself at that point?

>> No.19843027

>>19843020
oh and after ~40m start basting with the liquid from the pan every 10 or so minutes.

>> No.19843040

>>19841614
spatchcock it and put a shitload of herbs and spices on the inside. coat with olive oil. put in the oven for ~1 hour in a baking tray, skin side down first, flip it for the last 15-20m minutes to crisp the skin.

>> No.19843050

>>19841614
cram

>> No.19843069

partition the wings & legs from the abdomen and prepare dishes from them seperately--two different dishes with seperate side-dishes. much easier to come up with ideas if it doesn't incorporate the whole bird

>> No.19843229

>>19843069
This. Learn to portion a chicken. I now only buy whole chickens and save the portions in my freezer instead of buying packages of just one cut. It takes very little time and it's kinda fun. You just need a cutting board, a decent knife and some sort of sharpening stone to make sure your knife is sharp enough to cut through bones.