I bought a whole chook, unmarinated/seasoned, and unstuff (oh joy ).
What do I do?
I've never cooked a whole chook before, let alone season and stuff one...
I need a tried and tested recipe.
It's 2.3kg. How long do I cook it for? (I have a fan-forced oven if that helps)
I don't bother with stuffing or seasoning except for a little sprinkle of salt on the skin. Put chicky on a rack in a pan of water (make sure the water doesn't touch chicky but the steam makes it nice and moist) at about 160 degrees for fan forced. Check after 1.5 hours by stabbing a fat part and seeing what colour the juices are. If they are pink it needs a bit more try again in 15 mins or so.
Don't forget to let it rest 10-15mins before you carve it up. Good time to make gravy then!
Cook it at 180 degrees. Half an hour for every 500 gms. When you take it out poke the biggest part of the thigh if the juices run clear it is cooked if they pink chuck it back in for another 10 minutes then check again.
Stuffing - this is the one I do.
Make 1 serve of cous-cous according to the package directions but substitute lemon for half the water.
Then stir in a big glob of olive oil, one egg, about half a handful of sultanas, a few chopped up dried apricots, about half a handful of natural seed mix (pumpkin, pine nuts etc - the brand I buy is called Lucky), some salt and some morrocan seasoning or harrissa (I'm to lazy to mix my own but you could). Mix it all up and then shove it up the chook's arse. Sometimes I shove a clove of garlic up there too but usually I don't.
You can use rice instead of the cous-cous.
Rub the chook with salt, lemon and spices.
Cook your chook and then when it's done take it out of its juices and use them to make the gravy.
2013 BellyBelly RAK Recipient.
Help me roast a chicken please!
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