Monday, October 16, 2006
Eat the whole thing
When it comes to chicken, there are lots of options at the grocery store. Various parts sit on foam trays waiting for us to make a delicious dinner out of them. But don’t overlook the nearby whole chickens as they can be part of a tasty and satisfying meal.
- - - - -
Savory Roasted Chicken
1 6- to 7-pound whole chicken
1 teaspoon onion salt
1/2 teaspoon dried thyme
1/2 teaspoon dried savory
1/4 teaspoon grated orange peel
1/4 teaspoon pepper
1 teaspoon vegetable oil
Preheat oven to 375 degrees. Place chicken on a rack in a shallow roasting pan. Carefully loosen the skin above the breast meat. Combine the onion salt, thyme, savory, orange peel, and pepper; rub half of the herb mixture under the loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture.
Bake until a meat thermometer reads 180 degrees, about 1-1/2 to 2 hours. Let stand for 10 minutes before carving. Makes 10 servings.
- - - - -
Rotisserie-Style Chicken
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 onion, quartered
1 4-pound whole chicken
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Rub each chicken inside and out with spice mixture. Place onion into the cavity. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight or at least 4 hours.
Preheat oven to 250 degrees. Place chickens in a roasting pan. Bake uncovered until a meat thermometer reads 180 degrees, about 5 hours. Let stand for 10 minutes before carving. Makes 4 servings.
- - - - -
Baked Slow Cooker Chicken
1 2- to 3-pound whole chicken
Salt and pepper to taste
1 teaspoon paprika
Wad three pieces of aluminum foil into 3- to 4-inch balls; place them in the bottom of the slow cooker. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil. Cook on high for 1 hour; turn to low a cook until the juices run clear, about 8 hours. Makes 4 servings.
- - - - -
Pantry Pointers
When choosing a chicken for roasting, look for one labeled as a “roaster.” Roasters typically have more muscle and fat, which gives the chicken more flavor and moisture. Before using, remove giblets, rinse chicken and cavity, and pat dry with paper towel.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com