What to do with a Whole Chicken (Beside Roast)...

[cheddar404]

Has it been beheaded yet? If so don't listen to these puffs on here about merely bumming it. No, if the head has been moved, fuck it right in its neck. You'll kill two birds (no pun intended) with one stone there as not only will you be empty, but you'll have seasoned the bird too.

That's fowl.

 

[paphos-mcfc]

If you have time brine it for a few hours in water, salt and sugar. (a bucket of water with 3 or 4 tblspns of salt and sugar and a pinch of black pepper. Let it brine longer if you have time.

1/2 hour before cooking let it get to room temp and before you slow roast it in the tray, rub butter or inject melted butter into the thighs and breasts. You can then roll the bird in your favourite dried herbs and spices, covering it completely.

Put the bird in the oven at about 150c/160c with a separate small pan of water below and slow roast for 3-4 hours. Let it rest for 20mins after cooking. The breasts will be nice and moist and packed with flavour.

 

[r.soleofsalford]

Don't let it cross the road without good cause

 

[Bibinho]

If you have time brine it for a few hours in water, salt and sugar. (a bucket of water with 3 or 4 tblspns of salt and sugar and a pinch of black pepper. Let it brine longer if you have time.

1/2 hour before cooking let it get to room temp and before you slow roast it in the tray, rub butter or inject melted butter into the thighs and breasts. You can then roll the bird in your favourite dried herbs and spices, covering it completely.

Put the bird in the oven at about 150c/160c with a separate small pan of water below and slow roast for 3-4 hours. Let it rest for 20mins after cooking. The breasts will be nice and moist and packed with flavour.

This sounds beast!!! having a crack at this on sunday, any prefered spices/herbs?

 

[BoyBlue_1985]

If you have time brine it for a few hours in water, salt and sugar. (a bucket of water with 3 or 4 tblspns of salt and sugar and a pinch of black pepper. Let it brine longer if you have time.

1/2 hour before cooking let it get to room temp and before you slow roast it in the tray, rub butter or inject melted butter into the thighs and breasts. You can then roll the bird in your favourite dried herbs and spices, covering it completely.

Put the bird in the oven at about 150c/160c with a separate small pan of water below and slow roast for 3-4 hours. Let it rest for 20mins after cooking. The breasts will be nice and moist and packed with flavour.

This would take me about 5 weeks to complete

 

[pominoz]

[youtube]http://www.youtube.com/watch?v=envkFOn2AyQ[/youtube]

 

[cheddar404]

If you have time brine it for a few hours in water, salt and sugar. (a bucket of water with 3 or 4 tblspns of salt and sugar and a pinch of black pepper. Let it brine longer if you have time.

1/2 hour before cooking let it get to room temp and before you slow roast it in the tray, rub butter or inject melted butter into the thighs and breasts. You can then roll the bird in your favourite dried herbs and spices, covering it completely.

Put the bird in the oven at about 150c/160c with a separate small pan of water below and slow roast for 3-4 hours. Let it rest for 20mins after cooking. The breasts will be nice and moist and packed with flavour.

then fuck it

Too much foreplay for my liking.

 

[buckshot]

Separating a chicken is very easy. Just feel for the joint at the thigh and cut them both off and do the same with the wings. Then pull the skin off the breast and cut the breasts off the bone like you would if you were carving it.

If you do it this way you'll get two meals, one with the legs, thighs and wings and one with the breasts. Try something like arroz con pollo with the bone in parts and you can use the breasts for anything. And remember to save the carcass for making stock.

 

[urban genie]

stuff it full of lemongrass,garlic ,galangal and limes. wrap it in vine or banana leaves shove it in a square biscuit tin and throw it on a bonfire for 20 mins you get a lovwrly crisp baked chicken that the meat just falls off

 

[another generation]

Load it into a cannon and fire it at the canopy of a fighter aircraft. This is what they do to test against bird strikes. Unfortunately, someone occasionally misunderstands and loads the cannon with frozen chickens...