Printable View
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 :o 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! :D
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.
Toomany....call me next time you are doing roast chicken and let me know what time you want me there :p
Tanstar.... ^^^^ What she said!!
Awesome can do all that except the thyme! Can I sub it for something else?!
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.
Thanks Charlotte!
Just remembered the Maggie Beer verjuice recipe on MC! Off to google and work out where to get Verjuice from :rofl:
I made that Tanstar...very nice. I used vinegar and lemon juice instead of verjuice :)
Although you can get it at Safeway.
I made roast chook the other night and pretty much did what toomanyshoes said.
I put garlic & herb butter I'd already made between the skin & the meat, rubbed on the outside, quartered a lemon and shoved it up the bum with more herb butter. It was a 1.5kg chook. Cooked it at 160 fan forced for 40 mins then 180 for 30-40 min. Let stand for 10mins before carving. Served with roast potatos & sweet potatos and steamed greens. And gravy.
It was tender & yummy. I'm using the bones today to make stock.
We keep it simple and it works every time. Oven on to 240, chook at room temperature. Coat chicken with olive oil, salt and pepper (or sometimes we cover it with Moroccan spices too). Get a whole lemon, ***** it all over and put in the microwave for 40 seconds. Put the lemon and a bunch of fresh thyme in the cavity and put it in the oven. Turn temp down to 200 and cook for 1 hour 20 minutes. It's Jamie Oliver style and is fantastic.
What on earth are you telling me to do with my chicken that BB has censored?!?!:
---
- Sent from my iPhone using Tapatalk
:ROFL: I'm guessing it's p r i c k.
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!
I wouldn't be so sure.... ;):
I rested it Tan, but it wouldn't have been 40 mins.....maybe 20..... :dunno:
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.:
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 ;)
Astrid - I sorta jumped the 6 mths by getting a Macro free range one! ;)
:ROFL::
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 :ROFL:
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...
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 :o Fingers crossed! It's on a roasting rack with a load of root veggies underneath!! Eeeps.
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