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!!
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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!!
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?
If this was for my comment, it was to p r i c k the lemon :D:
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.
sorry PacRakMG, i am so clueless with cooking, this went entirely over my head. thanks for clarifying.:
My absolute fave recipe is Pastor Ryan's Roast Chicken recipe :) Google it... it be the awesome. Perfect every time.
Pastor Ryan looks a little delicious himself :p
but I wouldn't put macadamia nuts up his bum bum.:
Well, not unless he asked nicely ;)
You would be really surprised how different a home free range one tastes compared to a commercial free range.:
Yes yes he does. And that is a nice bonus :D
omg i made the BEST Stuffing in my free range chook tonight
i used 2 oatbrits, a large handful of oats and a small handful of bread crumbs as the base- no bread!!
i also used 2 eggs, mixed herb mix, chicken seasoning herb mix, an onion, a little water and a tablespoon of organic honey
It was awesome and the flavour permiated through the chook as well as i cooked it on 170 degrees for 2 hours.
i also rested it for 15 mins before we carved it and it relaxed the chook so it melted in your mouth
i also put some of the chicken seasoning herb mix as a rub on the outside of the chook as well- man it was damn good!!!
yummmmmm