Roast whole chook.....

[Beach Mama]

Anyone got a kick a$$ recipe?! I can't remember the last time I did one and today I looked at the organic ones and can imagine it oozing juice and crunchy skin but have no recipes!!

Actually no, I do remember the last time I did one, it was a Guiness, stick the can up the bot of the chicken one but I don't have cans of beer around so maybe something different ploise.

TIA!

[toomanyshoes]

I usually mix some softened butter with garlic, fresh thyme, lemon zest, salt and pepper. The with a spoon make a pocket between the breast and skin and pop the butter in there. I rub a little bit over the outside of the chicken, bit more salt and pepper then cut the lemon in half shove that, some whole garlic, black pepper corns, a bay leaf and some thyme springs up its bottom.

Cook as per usual, skin is always lovely and crisp.

[nothing2lose]

Toomany....call me next time you are doing roast chicken and let me know what time you want me there

Tanstar.... ^^^^ What she said!!

[Beach Mama]

Awesome can do all that except the thyme! Can I sub it for something else?!

[Charlotte91]

Awww, yum!! I cheat when I do a chook. Just buy one of those 'in a bag' things. All you have to do is shove the chook the in the bag, put in the seasoning, and an hour later you've got a beautiful roast chook. Yum-o!

The 'in-a-bag' things only cost about 2 dollars from the supermarket.

[Beach Mama]

Thanks Charlotte!

Just remembered the Maggie Beer verjuice recipe on MC! Off to google and work out where to get Verjuice from

[toomanyshoes]

Awesome can do all that except the thyme! Can I sub it for something else?!

I've used rosemary before and it was still yum probably just go easy on it though because it's a little stronger than thyme.

[Astrid]

The best method takes about 6 months. First you need to hatch your chick, let it free range and eat really good food, then **cough cough** it one morning, pluck and "dress" (means get the guts out). Then any of the methods above. Makes a really tasty chook

[FabFiona]

Get a whole lemon, ***** it all over and...

What on earth are you telling me to do with my chicken that BB has censored?!?!



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[Miss.September]

What on earth are you telling me to do with my chicken that BB has censored?!?!

Note to self......always re-read posts after typing them out!!!!!!

Jennifer13 had it right, p r i c k the lemon. Anything else you want to do to it is completely up to you

We've used other herbs instead of thyme too. Mint is nice, but I wouldn't put a large bunch in.

Now off to proofread my post...

[Beach Mama]

I've sorta combined all the ideas and recipes that I have found, used lemon and garlic inside, butter, parsley and garlic under the skin, salt and pepper and all purpose seasoning all over the top Fingers crossed! It's on a roasting rack with a load of root veggies underneath!! Eeeps.

[Beach Mama]

Welllll it was okkkkaaaayyyyy..... A bit too much effort and faffing about for me especially as we have a lovely charcoal chicken place nearby that charges about the same for a free range chook!

Thanks for all the help ladies!!

[Gigi]

i get the idea, one hour per kilo, for cooking time, but still keep on getting the result of the chicken being well cooked on the outer and maybe 90% of the chicken, but for the other 10%, in the most inner bits, seeing what looks undercooked, raw, red and bloody. Reading all the above posts, cooking a chook seems a doddle, i can't work out what i'm doing wrong.

and do you really have to p r i c k a chook? allover, or somewhere in particular?

[Jennifer13]

I'm guessing it's p r i c k.

[Beach Mama]

Awesome thanks chicks! Did you rest for 40 mins like the Maggie Beer recipe says?! That was one thing we found interesting - seems a long time for it to rest!

[nothing2lose]

I'm guessing it's p r i c k.

I wouldn't be so sure....

I rested it Tan, but it wouldn't have been 40 mins.....maybe 20.....

[peanutter]

my favourite recipes are similar but different ...

if you like it hot ('cause apparently some do ) then in your butter, have chilli, garlic and a little basil, then up the cavity, plenty of shallots, garlic, a lemon in quarters and some macadamia nuts. the butter you rub and leave great big hunks of, between the skin and the breast (making sure not to pierce the skin, of course!)

if you like it milder, make the butter with basil or sage or thyme or rosemary, with chives or spring onion, and a little garlic. Up the cavity, lots of macadamia nuts, sliced shalots, and some potato (make sure you get the potato on your own plate!!).

if you're feeling a little festive, then just go with thyme and chives in the butter, and then up the bum bum chuck some breadcrumbs, raisins, lightly pan fried leek, all mixed with a little verjuice and soft butter to bind.