I have a whole chicken and want to get ideas from other people on what to season it with or stuff it with?!
Question:
I have a whole chicken and want to get ideas from other people on what to season it with or stuff it with?
Answers: massage that bad boy down with melted butter and then season it up with seasoned salt, garlic powder, and lemon pepper. then you stuff it full of orange and lemon slices and a whole small peeled onion so it'll stay nice and moist. bake that sucker in the oven uncovered for an hour or so and baste it with more melted butter as it cooks. chicken salt,lemon juice,lime juice,salt,pepper,garlic salt those are some different things you could stuff it with mashed potatoes.
you could also blend your seasonings, which are onion, garlic,thyme,scallion pimento seeds.
then use old bay seasoning marinade then put in the oven.
delicious woo!
and oh yea do not forget the salt. I love to butterfly the chicken and raise the skin some with my fingers. Then I stuff sliced onions and garlic between the skin and the chicken meat. Rub the skin with your preferred blend of seasonings, spray with cooking oil and bake or grill. The flavor of the onions and garlic and the juices really increase the flavor and moisture of the meat. Lawry's Seasoned Salt is good.
Marinate in Robusto Italian Dressing overnight - that's good, too. mojito style - salt & pepper, oregano, cilantro, garlic & lime
* stuff with some herbs like rosemary, parsley, cilantro & the limes you just squeezed for the juice while seasoning
asian - teriyaky & soy sauce, mustard, ginger, garlic & orange * stuffed with some sliced oranges for added flavor Okay, make sure you wash hands.Very important!Salt and pepper insides of bird than
Take cut up/ onion,celery,lemon,or orange place inside chicken.Place chicken in baking dish and put a bit of olive oil on bird.Than salt and pepper it again.Bake per directions on package and you have an awesome dinner presentation. Chicken Roast.
Remove skin from a thawed chicken and sprinkle with herbs. Stuff.
Place on a rack in a roasting dish and add ? cup of water to the pan.
Cover and bake at 170C (340F) for 2-3 hours, depending upon the size.
Stuffing.
4 onions, 2 Cups of bread crumbs, 40g (1.5 ozs.) melted butter, salt, pepper and powdered sage to taste; 1 egg or a little milk. Combine. I love to put a couple of stalks of celery and several slices of lemon inside the chicken. Then I rub olive oil on the skin and sprinkle with salt, pepper, and poultry seasoning. It comes out succulent. I don't generally like chicken, but when I roast it like this, I really do like it. if you can soak the chicken in a salted water with whole crushed garlic some time some crushed peppercorns some onion powder.and a couple chicken bullions.let that soak over night.then the next day take out and towl dry cover they bird with olive oil and sprinlke with kosher salt pepper garlic powder and onion powder.add a little paprika it will helpwith browning. roast in a preheated oven on 350 degrees until a internal temp of 170 degrees.when you take it out let rest for 20 min you will get a inter temp that rises a little cause it still cooks when it comes out so any pinkness you think there may be will cook out You could use a bread, onion and sage stuffing. My family loves that. You can use bread crumbs, but I just chop up between 4 and 16 slices of bread, crusts also, depending on the size of the chicken or turkey to be stuffed. Then I chop 1 or 2 large onions finely, also chop some shallots; mix bread, onion, shallots and 2 to 6 eggs and some milk in a bowl. Add dried herbs, my family likes lots of sage and chives, also some rosemary, thyme and any other herbs that your family may like. Be careful when adding the eggs and milk. You want the stuffing to be moist, but not sloppy.
After stuffing the chicken or turkey, I always wrap it in foil wrap and put any extra stuffing that does not fit into the bird, in next to the bird and then close up the foil wrap like a parcel. I find this keeps in the juices and flavour better.
Good luck and I hope that you enjoy the chicken. find a recipe for a memphis rub and double the brown sugar.
make sure to rub between the skin and breast meat and pour some in the cavity. you can even buy a tall boy of natuarl light beer and pop some holes in the top and pour out 1/3 of the can and stick it up the birds rear end. grill for a hour or two using indirect heat.
Memphis Rub
2 T paprika
2 t dark brown sugar
1.5 t sugar
1 t salt
1 t cayenne pepper
1/2 t celery salt
1/2 t black pepper
1/2 t dry mustard
1/2 t garlic powder
1/2 t onion powder This is what we do for yummy chicken when we have a whole bird:
Stuff the cavity with one of the following:
A lemon
An orange
A lime
Onion and garlic and parsley
Then we slide some things under the skin on the breast:
Butter
Herbs
Garlic
Then we add things to the pan:
Carrots
Celery
Onion
Potatoes
Rice
Noodles
Just play with it - make your own combination of flavors. If it sucks, you will know not to do that again! olive oil, rosemary leaves, oregano, chopped garlic, salt and pepper! mix all and rub generously on bird and roast! enjoy! if you have a crock pot, you can get some salsa (mild or medium) and cook it with the chicken in the crockpot until it falls off the bone (about 8 hours). then, all you have to do is make some rice and shred up the chicken and you can use it for burritos, chicken and rice, or you can put it in a casserole dish covered with a bisquik topper and bake. Make a beer butt chicken on the grill.
Purchase an injectable marinade (many come with the injector). They make all kinds cajun, garlic butter, etc.
Use the needle of the injector and inject the liquid all over into the chicken.
Use Lawrys Season Salt and coat the outside of the entire chicken. Don't be shy, use a bunch of it.
Cut the top off of a can of beer, dump out about 1/3 of the beer so that there is room in the can.
Pour Old Bay spice (about a Tablespoon) into the beer. It will foam out. Once the foam has stopped, pour in another tablespoon or so.
Place the chicken over the beer can. (It's best if you have a beer butt chicken holder than can be purchased at any Walmart).
Place the chicken on a hot grill. If it's propane turn the burners down to low and allow the chicken to cook for about 40 minutes.
This is the best beer butt/roasted chicken, ever!