how to roast a whole chicken?

tracey12_2

I agree with other posters, look at recipes on grocery challenge.

I like Diet Coke chicken. There is a similar recipe on grocery challenge but mine is slightly different, can't remember where I got it though.

Ingrediants

Chicken
Diet coke
Chinese mixed spice powder

Chop up the chicnen and brown in a frying plan with oil or frylight. Add a can of diet coke and a heaped teaspoon of chinese mixed spice and keep stirring and turning so that the sauce goes sticky looking. Serve with chips, rice or salad.

Tracey

Miss_Ratty

Have you tried Good Food online? They do have some good recipes to use up leftovers. I love doing a chicken and leek pie with leftovers from a roast. http://newsgroups.derkeiler.com/Archive/Rec/rec.food.cooking/2006-05/msg00460.html

All you need is cream, a leek, a lemon, some pastry, chicken stock and the chicken pieces (I just tear mine off the chicken after the roast). You may only have trouble getting hold of the pastry, but you can try making some if you have time - or buy some next time you see it and freeze it for when you need it.

Miss_Ratty

PS - The chicken and leek pie is a Gary Rhodes recipe, but BBC Good Food is very good for looking at ideas for using leftovers...

meritaten

ok - what I would do is
chicken breast - chinese chicken and onions - serve with rice, noodles or chips.
you need
for two people
one (or two if you are feeling generous) chicken breasts cut into one inch cubes
one or two cloves of garlic
small peice (one inch) of ginger - or use half teaspoon of ground ginger.
one large onion cut into one inch chunks (to change the recipe to chicken and mushrooms - just substitute an equal amount of mushrooms)
good tablespoon of soy sauce
a wineglass of sherry (or rice wine)
heaped teaspoon of cornflour mixed with a little water.
you may also need some water.
Stir fry the chicken in hot oil (veg or sunflower) in a wok or large frying pan until it starts to colour.
add in the onion, and stir around til it too starts to colour then add the garlic and fresh ginger.
if using powdered ginger dont add it until you are about to add the soy sauce and sherry.
now, you need to add enough water to cover the chicken and onions - cook for about ten minutes until the chicken is thoroughly cooked - make sure the liquid is still almost covering the chicken and onions - add hot water if it isnt.
now add the cornflour and water mix - keep stirring and the sauce will thicken within seconds.
Serve.

right, the chicken legs
BBQ chicken!
simple this one - marinate the chicken overnight in a plastic bag with a couple of tablespoons of tomato ketchup, a couple of shakes of worcestershire sauce, pinch of salt, grind or two of black pepper and a teaspoon of honey or sugar.
bake for about 35 minutes in a medium oven or until the juices run clear.

Strip any chicken left on the bird and use for sandwiches or with fried rice to turn it into chicken fried rice!

The carcass - I usually use these for chicken stock by chucking in an onion carrot (chunked up but not peeled), a bay leaf or two and some pepper. bring to boil and simmer for as many hours as you can - minimum of six for me!(by the time the carcass gets to this stage there is literally no meat left on it).
I would then use it as a base for a nice veg soup or to start off a casserole or stew.

LandyAndy

t_obermory wrote: »

I'd make a casserole with the breasts, or just one depending how big they are. I brown the breast(s) then fry a chopped onion and add a tin of chopped tomatoes, I usually add some mushrooms as well but you could use whatever veg you have in. Simmer the sauce for 5 mins then put it in a casserole dish in the oven for half an hour on a medium-low heat. I find the sauce bulks it out so the chicken goes further than it would by its self.

Then you could make a curry or a pie with the other breast if they're big enough.

If you have some breadcrumbs and spices you could coat the legs with it and fry/bake them.

Hth's.

:eek: I wouldn't. Use the legs in a casserole but not the breasts.

The breasts could make stir fry or something else that requires short sharp cooking.

Chicklen legs cost 65p each at my butchers. That would be 15 legs (thigh and drumstick) and some change for £10. A leg is plenty for on person.

Akom

When i get whole chickens i cut them up into pieces then freeze. I dont have to use up a whole chicken at a time then. I'll then use:

Breast - currys, stir fry's, wrap with bacon, pasta etc
Legs - Casseroles, roast etc.
Fillets - I save these up then use them for goujons
Wings - again, save them up then make sticky BBQ wings
Carcuss - Loads of stuff already on here for that. Stock being the obvious.

The BBC has a great video on jointing a chicken. Check it out here http://www.bbc.co.uk/food/techniques/jointing_chicken

It's also quite rewarding.

zippychick

ive merged this with our whole chicken thread

What kind of herbs and spices do you have?

This is something on my to do list, but i would have all these ingredients so that's why i'm asking what you have

Zip

tod123

can anyone help with these two points?

building_with_lego

Can't you ask your housekeeper?

Soworried

Hi
What are you serving the chicken with?
If I am having it with gravy then I roast it different to if I am having it with a salad.
I hate tomatoes so can not help on the soup, sorry.