Broken Oven & cooking a whole chicken

carole.uk

Hi looking for help in cooking a whole chicken. I went to roast it today & the ovens stopped working!!! The chicken needs to be cooked today if possible
i have a slow cooker but worried about temperature (do you need high temp for chicken) & a pressure cooker . The grill is working but don;t fancy chopping it up
any ideas will be much appreciated
thanks

wallbash

Have you a microwave ?? got an idea you remove the skin first.

carole.uk

hi yes i have a microwave

Chris25

Yes, you can cook a chicken in the slow cooker - I have to press down to break the breast bone to get the lid on!

**ah, just realise you want to do it today - is this to have cold tomorrow? otherwise it won't be done until very late this evening**

[Deleted User]

CAROLE have you got a hob that is working and a big saucepan/casserole dish? You can poach the chicken in stock with some onion, carrot and celery and it cooks very nicely like that. If you are going to eat it cold leave it to cool in the cooking liquid and it will be nice and moist. The cooking liquid is a very good base for home made suops as well. My cookery book says if the chicken is a young roaster 45 minutes to an hour at a rolling simmer with the lid on but just lifted up a little will be enough time. If it's an older bird or a boiling chicken it might need up to 3 hours. Hope that helps Cheers Lyn.

lily117

Hope this helps

http://fdrrecipes.com/magazine/we-can-do-it/418-roasting-chicken-in-microwave.html

gibson123

Chicken will cook just as well on the stove as in an oven. You will need a pot big enough for the whole chicken to fit in.

A good recipe is Spanish Chicken.

Brown the chicken all over in a small drop oil in the pot, once browned remove the chicken.

Fry off some onions and garlic in the oil and then add a tbs of flour, and cook to make a roux, add 2 tins of chopped tomatoes and bring to a simmer, add the whole chicken back in, top up with stock until the chicken is covered and simmer for a good hour or until the chicken is cooked thoroughly. You can add bat leaves or dried herbs at this stage as well.

To finish off remove the chicken from the liquid and then reduce the liquid to a sauce, add some fresh herbs and some black olives (if you like them). You can serve with either vegetables or rice, or just crusty bread.

Florence22

Love the sound of the casserole - must try that!

The microwave cooks chickens beautifully provided you don't mind losing the crispy skin.

Mum and I cook most of our meat in ours as it ends up lovely and moist and is so fast. We stuff the bird (with whatever you normally like as a stuffing), then...

Season and wrap in clingfilm and pierce in a couple of places.

Weigh and calculate cooking time - for our 800w microwave I use P60 (NOT high as this will toughen the bird) and 10-12 minutes per pound with minimum 10 mins resting time (check that yours is cooked through and put back if necessary for a few more minutes).
Place in bowl and lay breast down first, turning over halfway through.

When cooked, cover with foil for about 10 mins, check juices, remove clingfilm and rest further on warmed plate and transfer stock and fat to bowl to cool and separate, ready for fab gravy.

Mum used to have a humoungous (sp??!!) Sharp microwave and cooked a massive turkey in it every christmas and it was always moist and delicious, that mw oven took 20 odd years to die!

Have a go - you'll love it

carole.uk

Thanks for your comments guys decide to boil/poach it but love the mircrowave ides

Butterfly_Brain

Be warned that once you have poached chicken you may never go back to roasting