How Do I cook a Chicken???? [Archive] - RonFez.net Messageboard

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reeshy

08-05-2006, 03:45 PM

I'm a pretty good cook....I know all the basics....but for the life of me......how do you cook a chicken???? I have never baked one before...my wife used to do all the cooking.........and I never have cooked one before!!!  Any recipes?...any tips????? Please!!!

Bulldogcakes

08-05-2006, 03:53 PM

You can just bake it in the oven at 350, but it will come out pretty dry. I'd suggest you go get a rotisserie chicken from a supermarket (Costco's are good) or one of those Columbian "POllo ala Brasa" places if you have one nearby. BTW-Columbian women are ridiculously sexy.

reeshy

08-05-2006, 03:54 PM

Animal!!!!!

pete_in_NJ

08-05-2006, 04:00 PM

reeshy wrote: I'm a pretty good cook....I know all the basics....but for the life of me......how do you cook a chicken???? I have never baked one before...my wife used to do all the cooking.........and I never have cooked one before!!! Any recipes?...any tips????? Please!!! I'll try to keep it simple.Get yourself a fryer/broiler bird at about 3 - 4 lbs. (wash it inside & out) Put a half a stick of almost room temperature butter in a small bowl.Add the following to the butter:1/2 teaspoon of garlic powder1 teaspoon of dried parsley Mix it into the butter by mashing it with the back of a fork . Shove the butter under the breast skin getting as far back as you can without tearing the skin. generously shake salt & pepper on the outside of the bird In the oven she goes at 350 for 1& 1/2 hours. Bom appetitPete 

This message was edited by pete_in_NJ on 8-5-06 @ 8:02 PM

FUNKMAN

08-05-2006, 04:12 PM

<a href="http://www.knoxspice.com/Barbecue_rub_recipe/chicken/chicken_cooking_whole.html" target="_self">found this on yahoo, looks pretty easy to follow</a>Cooking a whole chicken is easy and impressive to guests. Below we will outline cooking a whole chicken and some techniques to make your whole chicken succulent and tasty.good luck and enjoy!

sr71blackbird

08-05-2006, 04:18 PM

Take several onions, peppers, carrots and potatoes and cut them up and put in the bottom of a pot big enough to contain everything including the chicken.  Put a little white wine in the bottom too if you have it. Maybe a bay leaf too. I would keep the chicken breast down in this mixture, which will brown and soak up the juices. Cover it and bake it at 350 degrees.  After 45 minutes or so, roll the chicken onto its back and allow the breast to brown with the pot uncovered for 15 minutes.  It was be gooooOOOOOOoooood!   

This message was edited by sr71blackbird on 8-5-06 @ 8:24 PM

mendyweiss

08-05-2006, 04:25 PM

Open a beer can and shove it up the chickens ass. Put it on the grill sitting onto of a drip pan.Should be done in about an hour.

Jennitalia

08-05-2006, 04:33 PM

mendyweiss wrote: Open a beer can and shove it up the chickens ass. Put it on the grill sitting onto of a drip pan.Should be done in about an hour.absolutely!!!  you can also use a can of soda or juice.  but this is the most tender, juicy, delicious thing ever!

Jennitalia

08-05-2006, 04:35 PM

this is also good, too: chicken francese:4 chicken breasts, sliced thinly 1 cup condensed chicken broth1/4 cup white wine1 lemon (juice)3 eggsparmasean cheseflour (i use whole wheat flour)1 clove garlic, crushed parsley1/2 cup unsalted butter<ol><li>dust chicken with flour. </li><li>In a flat container mix together eggs and enough parm cheese to create a thick batter (something like pancake batter). </li><li>Dip breasts in batter and cook at medium to med-high heat in a little olive oil, brown a little on both sides. </li><li>Remove all chicken to a platter- keep warm. </li><li>In same skillet increase heat to a med-high and quickly brown the garlic (not too brown) then deglaze pan with wine and let"boil" a few minutes. </li><li>Add broth, butter and let cook until butter has melted. </li><li>Add parsley, quickly whisking together. </li><li>Add lemon juice 1/4 at a time until desired taste. </li><li>Thicken if desired. </li><li>Ladle over chicken and pasta (linguini rocks) on individual plates, with a garnish of lemon wedges and parmesan cheese. </li></ol>

FezPaul

08-05-2006, 04:38 PM

FUNKMAN wrote: <a href="http://www.knoxspice.com/Barbecue_rub_recipe/chicken/chicken_cooking_whole.html" target="_self">found this on yahoo, looks pretty easy to follow</a>  Cooking a whole chicken is easy and impressive to guests. Below we will outline cooking a whole chicken and some techniques to make your whole chicken succulent and tasty.  good luck and enjoy!Thanks Funk. This looks so easy that even I could do it. I was storing a whole chicken in my freezer for my girlfriend, then we broke up, and I thought I was stuck with this stupid chicken.   <img src="http://www.ronfez.net/messageboard/tiny_mce/plugins/emotions/images/bye.gif" border="0" />

kellermcgee21

08-05-2006, 04:46 PM

you COULD follow all the advice in this thread or you could follow esd's chicken cooking technique....just throw some salt on it and dig in....you'll be fine

reeshy

08-05-2006, 04:47 PM

Thanks everybody.......I don't know which one I will use but I'll let you know...I'm intrigued wiith the anal chicken though!!!!!!

FUNKMAN

08-05-2006, 05:08 PM

Jennitalia wrote: mendyweiss wrote: Open a beer can and shove it up the chickens ass. Put it on the grill sitting onto of a drip pan.Should be done in about an hour.absolutely!!!  you can also use a can of soda or juice.  but this is the most tender, juicy, delicious thing ever!besides yourself!  <img src="http://www.ronfez.net/messageboard/tiny_mce/plugins/emotions/images/wink.gif" border="0" />

FreshJ

08-05-2006, 08:15 PM

You could always try giving the chicken a J.  After a few hits it should be pretty Baked.

Don Stugots

08-05-2006, 08:19 PM

i dont know, but whats a henweigh?

bobrobot

08-05-2006, 08:25 PM

I fill the big hole in the chicken w/ velveeta & cheerios & broccoli and let it flop around in the dryer for about 2 hours!!! It's cluckin yummy!!!<img height="200" src="http://www.womenlifestyle.com/images/cr_clothes_dryer.jpg" width="230" border="0" />

Alice S. Fuzzybutt

08-05-2006, 09:33 PM

My dad made a great roast chicken with vegetables (carrots, onions, potatoes, fresh green beans). And he was a Marine-- it's a simple recipe but it's the BEST. Cut the carrots into chunky strips (like a half inch by 3 inches). The onions into 1/2 in. rings. The potatoes into 1/2 inch disks. Cut off the ends of the green beans.  Preheat oven at 375. Clean the chicken (remove giblets, etc) and place chicken in a, errr,, "chicken roasting cradle" (not sure what it's called). Place in a large roasting pan. Place veggies in botton of said pan with one cup chicken broth. Place meat thermometer (your best friend) in the thigh of the bird. Put chicken and veggies in oven for 1 hour and 45 minutes; or until bird temperature reaches 170-180 degrees. Baste chicken with broth/juices every 20 minutes.So yummy! So simple!!!

FUNKMAN

08-05-2006, 09:43 PM

Looks great Alice!i have a co-worker who swears by marinating his chicken in coca-cola... he says it comes out sweet and juicy every time

PapaBear

08-05-2006, 09:50 PM

I've used several recipes similar to the ones mentioned here. They all work well. Even though it was said that simple roasting makes for dry chicken, I'd disagree. I've found (if you aren't in the mood to be fancy), the simple instructions on a Perdue Oven Stuffer Roaster work just fine.I hardly ever roast my own chicken anymore, though. The Rotisserie chicken at Costco is extremely tasty for less than 5 bucks.BTW... When I do roast my own chicken, I always roll the liver in some cracker crumbs and pepper, and fry it up as a snack while it's roasting.

FUNKMAN

08-05-2006, 09:56 PM

PapaBear wrote:  BTW... When I do roast my own chicken, I always roll the liver in some cracker crumbs and pepper, and fry it up as a snack while it's roasting. do you have fava beans and a glass of chianti as well?

PapaBear

08-05-2006, 10:01 PM

FUNKMAN wrote: PapaBear wrote:  BTW... When I do roast my own chicken, I always roll the liver in some cracker crumbs and pepper, and fry it up as a snack while it's roasting. do you have fava beans and a glass of chianti as well?Black eyed peas and Boone's Farm. I'm getto, like that.

Yerdaddy

08-06-2006, 01:35 AM

pete_in_NJ wrote:Shove the butter under the breast skin getting as far back as you can without tearing the skin.Just like when you were making your girl-suit.

This message was edited by Yerdaddy on 8-6-06 @ 5:38 AM

Thebazile78

08-06-2006, 09:04 AM

reeshy wrote: I'm a pretty good cook....I know all the basics....but for the life of me......how do you cook a chicken???? I have never baked one before...my wife used to do all the cooking.........and I never have cooked one before!!! Any recipes?...any tips????? Please!!!        They did a <a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29492,00.html" target="_blank" title="Food 911 - "Sunday Dinner"">roasted chicken on an episode of Food 911</a>. Yes, I know, Tyler Florence is pretty freaking gay, but the bottom line is it looked really good.And this is coming from someone who hates chicken.There's also a stovetop-to-oven recipe called <a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_16200,00.html" target="_blank" title="40 Cloves and a Chicken">"40 Cloves and a Chicken"</a> that was on the garlic episode of Good Eats. Both are rated "medium" difficulty, but, if you know kitchen basics, you should be just fine.

Tall_James

08-06-2006, 09:16 AM

<img height="367" src="http://www.chadwig.com/uploaded_images/denisethe%20chicken-705170.JPG" width="489" border="0" />"Dear Reeshy,Have you considered making a nice pork tenderloin instead?  Just a suggestion."

FUNKMAN

08-06-2006, 09:21 AM

the add additional pleasure to your dining experience proceed to choke the chicken before cooking...

FUNKMAN

08-06-2006, 09:32 AM

FUNKMAN wrote: the add additional pleasure to your dining experience proceed to choke the chicken before cooking... not " the "     i meant " to "  ...  i hate editing and now the jokes all fucked

reeshy

08-06-2006, 03:01 PM

pete_in_NJ

08-06-2006, 03:46 PM

Reeshy You cook that bird yet or what? I got bids on the wings.

Servo

08-06-2006, 07:46 PM

Thebazile78 wrote: There's also a stovetop-to-oven recipe called <a title="40 Cloves and a Chicken" href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_16200,00.html" target="_blank">"40 Cloves and a Chicken"</a> that was on the garlic episode of Good Eats. I just cooked this earlier tonight... couldn't have been easier and it was fantastic!

deja

08-08-2006, 03:43 AM

<img border="0" src="http://web.nwe.ufl.edu/~gulmer/S99/kmcnulty/drew/dead%20chicken" />eat it raw like this kid

pete_in_NJ

08-08-2006, 12:19 PM

deja wrote: <img border="0" src="http://web.nwe.ufl.edu/%7Egulmer/S99/kmcnulty/drew/dead%20chicken" />eat it raw like this kid MACUMBA!!!!

kdubya

08-08-2006, 12:30 PM

kellermcgee21 wrote: you COULD follow all the advice in this thread or you could follow esd's chicken cooking technique....just throw some salt on it and dig in....you'll be fine That's hysterical

ShelleBink

08-08-2006, 12:51 PM

My favorite chicken recipe: Chicken Breasts... about 4 1 clove garlic, halved 1/8 tsp freshly ground black pepper Marinade 1/4 cup fresh lime juice 2 Tbsp honey mustard 2 Tbsp orange juice 1/2 tsp reduced sodium soy sauce Preheat charcoal grill until coals form white ash, or preheat a gas grill to medium. Rub chicken pieces with cut sides of garlic haves.  Sprinkle with pepper. Prepare marinade by combining lime juice, honey mustard, orange juice and soy sauce in a small bowl.  Mix well. Brush chicken with some of the marinade and place on grill or broiler rack. Grill or broil 6 inches from heat, turning once and brushing with remaining marinade, until no longer pink, about 25 minutes. Transfer chicken to a serving platter and serve immediately.

TooCute

08-08-2006, 01:01 PM

My favorite thing to put under the skin of a chicken I'm going to bake is half
a stick of butter, melted, with a tablespoon of thyme and a tablespoon of
minced garlic. Also good is butter, sazon goya (all the varieties are good) and
garlic. Pat the chicken with a paper towel to dry. Get the melty butter under
all the skin you can (breast, thigh, etc.). Sprinkle the outside with kosher
salt (the crystals stick better) and pepper. Sprinkle salt inside the cavity, too.
Oh, and since you've never done this before - a reminder - get all the giblets
out of the chicken before you cook it!

Get a meat thermometer. That's the number one absolute most important
thing. Everyone always tells me I make the juiciest chickens - I'm pretty
sure it's because I use the meat thermometer.

Usually, I like to start my chicken upside (ie, breast side) down in the oven,
just to keep the breast from drying out and maybe getting a little color on
the bottom (there's plenty of good meat down there) (alternatively, a rack is
good). I'll go at about 450 for the ten minutes or so, then I flip it and leave
it at 450 for another fifteen minutes or so before turning it down to 350.
You want the thigh meat away from the bone to be around 170-175 (it will
keep cooking after you take the chicken out of the oven and get hot enough
to be fully cooked... but still be juicy). In my oven this usually ends up being
around an hour and fifteen minutes or thereabouts... but you'll need to
check with your own oven.

Take it out of the oven. While you let it sit, use the drippings and the giblets
to make gravy if you want... but that's a different post. Save the carcass for
making stock (I usually keep them in my freezer until I have 2 or 3 and
then boil the heck out of them together).

think those rotisserie chickens from the supermarket are fantastic...just so
much easier, and (at least the ones at my Fairway) really good (and not
particularly more expensive than buying a raw chicken). I get them all the
time...But nothing beats the crispy skin on a home baked roasted chicken!

sr71blackbird

08-08-2006, 02:11 PM

TooCute wrote: My favorite thing to put under the skin of a chicken I'm going to bake is half a stick of butter, melted, with a tablespoon of thyme and a tablespoon of minced garlic. Also good is butter, sazon goya (all the varieties are good) and garlic. Pat the chicken with a paper towel to dry. Get the melty butter under all the skin you can (breast, thigh, etc.). Sprinkle the outside with kosher salt (the crystals stick better) and pepper. Sprinkle salt inside the cavity, too. Oh, and since you've never done this before - a reminder - get all the giblets out of the chicken before you cook it! Get a meat thermometer. That's the number one absolute most important thing. Everyone always tells me I make the juiciest chickens - I'm pretty sure it's because I use the meat thermometer. Usually, I like to start my chicken upside (ie, breast side) down in the oven, just to keep the breast from drying out and maybe getting a little color on the bottom (there's plenty of good meat down there) (alternatively, a rack is good). I'll go at about 450 for the ten minutes or so, then I flip it and leave it at 450 for another fifteen minutes or so before turning it down to 350. You want the thigh meat away from the bone to be around 170-175 (it will keep cooking after you take the chicken out of the oven and get hot enough to be fully cooked... but still be juicy). In my oven this usually ends up being around an hour and fifteen minutes or thereabouts... but you'll need to check with your own oven. Take it out of the oven. While you let it sit, use the drippings and the giblets to make gravy if you want... but that's a different post. Save the carcass for making stock (I usually keep them in my freezer until I have 2 or 3 and then boil the heck out of them together). think those rotisserie chickens from the supermarket are fantastic...just so much easier, and (at least the ones at my Fairway) really good (and not particularly more expensive than buying a raw chicken). I get them all the time...But nothing beats the crispy skin on a home baked roasted chicken! I get the Fairway chickens too!  I loves me the Murrays, Latin spiced ones.  I usually get it and some grilled veggies and other stuff and me and my wife get a bunck of plates and drinks and eat it right in the store!  Saves a lot of money over going out to eat!