what to do with a WHOLE chicken?

[SnowWhite]

What's your favorite way to prepare a whole chicken?

I LOVE to use rosemary, thyme & garlic

[DixieMoon]

DH puts whole chicks on beer can holder racks and puts them in the smoker. When they are done we let them cool then wrap whole in heavy duty foil and put in the freezer. They are great when defrosted. They stay so moist and tender.

[lisabinil]

Beer can chicken on the grill! Yummy!

[Cricket4t]

Cut the chickens in half down the middle of the breast and then down the backbone. Season them very well and place them, skin side up, on a charcoal grill with one or two very small pieces of pecan wood that have been soaked in water for a couple of hours.

(Pecan is very strong so you only want very small pieces. If you don't have pecan wood available you can sub whole pecans still in the shell. Just be sure to crack the pecans before you put them in the fire or they will explode.)

Close the lid and let the chickens cook over the hot coals for 30 minutes without turning. Check to see if they are done with an instant read thermometer poked into the thick part of the thigh. It should read 160°.

Serve with a salad and sauté some onions, minced garlic, bell peppers, mushrooms and yellow squash in butter just until the squash is fork tender.

A meal fit for a king!!!

[muffles]

40 clove garlic chicken! Put the chicken in a roasting dish with a lid. Add 1 or 2 whole heads of garlic, sliced across the bottom to cut off the root ends. Add 1 cup of chicken stock. Roast at medium heat for about an hour , then take the lid off so the chicken will brown. Cook till done. You can make a gravy with the juices and xanthum gum, pour them over a vege like mashed cauliflower, or save them till the next day as the start of an awesome soup. Yum!

[CarolynF]

I just love to bake my chicken really slowly with Cajun seasoning on it..no beer can involved, but it's yummy. OR I love my Ron Rotisserie..makes the best chicken..ever.

[nisha_mommy2one]

I like my chicken REALLY spicy so I add these to make my own mix:

1 cup of yogurt
1 tb of chilli
1 tb of soya sauce
1 tb minced garlic
1tb of oil
2tb ranch dressing
Salt to your tasting

I wash the chicken and poke on the breast with a fork (so mix can get in the breast)

Then I just pour the sauce over and let is stay for about an hour and then set it on tray and sprinkle chili flakes all over it. Cook it for an hour and turn it and turn the broiler on for the back to get crispy. Just had it yesterday and will be having it today as well

[wifezilla]

Stuff it with some veggies and bake it. Butter basting along the way.

[Charski]

I dry brine it first - loosen the skin carefully all over, then rub it well with a couple tablespoons of seasoned salt between the meat and skin. Cover and refrigerate about 6 hours. Then rinse REAALLLLY well inside and out, dry with paper towels, stuff a halved lemon and some fresh rosemary and garlic in the cavity, and tie shut. Rub the outside of the bird with a little olive oil, the sprinkle liberally with smoked paprika and garlic salt; skewer it up on the Showtime Rotisserie and let it go about an hour and a half, depending on the size of the chicken - it makes the BEST, juiciest, most flavorful chicken you ever ate that way!

[MNLisaB]

Perch mine atop a beer can holder and season with olive oil, rosemary, thyme and poultry rub. I use peeled garlic cloves in bottom of the pan. For the pan juice, I generally use fresh squeezed lemon juice with a mix of beef broth- tres francais!!

[muffles]

I've got a few more recipes to try now...keep it coming please!

[LovesDivine]

I put 2 at a time in a large roasting pan. I sprinkle salt, pepper, garlic and onion power on them. Then I sprinkle some Liquid Smoke and some Tabasco sauce on them. Cover, bake at 350 for two hours.

Very tasty.

[MyJourney]

I make beer can chicken with salt, pepper, onion powder, garlic powder and paprika (hot paprika if you like a kick) and some olive oil to rub the seasoning over and under the skin.

When I make it with white wine I use melted butter and herbs de provance

When I make it with red wine I add some lemon juice to the wine and use a blend of minced onion, minced garlic, salt, pepper, marjoram, oregano, lemon juice, rosemary and mint leaves blend it all with evoo in the magic bullet, season the chicken well and roast.

I will do beer can chicken either outside on the grill, the smoker or inside in the oven.

When I do it in the oven I roast it at 400 for an hour. It comes out so crispy outside incredibly juicy and flavorful in the middle.

[jswalker1992]

Throw it in the crockpot with a jar of salsa. When done, shred it and eat with LC tortillas with sour cream and shredded cheese on top.

Eat leftover shredded chicken with eggs the next morning for breakfast.

[MNLisaB]

Originally Posted by MNLisaB

Perch mine atop a beer can holder and season with olive oil, rosemary, thyme and poultry rub. I use peeled garlic cloves in bottom of the pan. For the pan juice, I generally use fresh squeezed lemon juice with a mix of beef broth- tres francais!!

Forgot to add: you don't have to use beer in the can- I have used lemon lime soda, orange soda, lemon juice, beef broth, you get the idea. Just be sure to make sure the liquid is 3/4 to the top of the can, not to the top.

[h82bl8]

There was a recipe on here several yeras ago. I think it was called "Sticky Chicken." Rub spices all over the chicken and bake 4-5 hours @ 250. It was so crispy and yummy. I will do a search.

[walkingwoman]

I load it up with garlic cloves and crockpot it for 12 hours

[dizneegirl]

We make a variation of 40 clove chicken that is divine...

Cut a whole fryer chicken down bottom side, so it will lay flat in pan, and place in roasting pan. Season with salt & pepper. Pour 1 - 1 1/2 cups of dry vermouth (don't use sweet... dry has 2 carbs per 8 oz... sweet has about 30-some) over top.

Peel as many cloves of garlic as you like (we use 2 heads... or anywhere from 20-30 cloves). Chop some roughly and leave the rest whole. Pile on top of chicken.

Slice 3 stalks of celery, and one small yellow onion into chunks, pile on top of garlic and chicken.

Cover roasting pan, bake at 350 for 1 - 1 1/2 hours. Chicken will be tender and flavorful, and there's nothing better than roasted garlic!

[jezzie]

Roast Sticky Chicken

1. In a small bowl combine:
4 t. salt
2 t. paprika
1 t. cayenne pepper
1 t. onion powder
1 t. thyme
1 t. white pepper
1/2 t. garlic powder
1/2 t. black pepper

Remove giblets from:
1 large roasting chicken
2. Clean the cavity well and pat dry with paper towels
3. Rub the spice mixture into the chicken, both inside and out, under fat and evenly distributed (Note: I poke my chicken all over with a fork so the seasonings will go deep)
5. Place in a resealable bag seal and refrigerate overnight.
7. Place in shallow baking pan
8. Roast, uncovered at 250 degrees (F) for 5 hours (Yes 250 degrees for 5 hours!)
9. Let chicken rest for 10 minutes before carving.

RECIPES & REVIEWS

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[MNLisaB]

Jezzie, is this a safe way to cook?

[jezzie]

Jezzie, is this a safe way to cook?

It's not my recipe ..... it came from the Golden Board but many people have made it
including me. (but I used it for chicken breasts). No one has had a problem that I'm aware of.

[muffles]

I tried the sticky chicken recipe . I thought it was ok but my husband raved about it! MIght try the beer can chicken next!

[Berrymuch]

Anyone using a specific kind of beer? Low carb? regular? is there a cetrain one that gives it the most flavor?

[MNLisaB]

Here's the deal- the liquid in the can kinda moistens the inside of the bird, it doesn't really add a lot of flavor, or carbs. Unless you use it as a sauce, you will probably get negligible carbs from any liquid you use, so you may as well use a flavorful full bodied beer.

I'm not much of a beer drinker, but I would have to say lc beer is anything but flavorful or full bodied.