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Whole Roasted chicken
Posted on 2/5/11 at 8:00 pm
Posted on 2/5/11 at 8:00 pm
Oven temp and how long?
4
Posted on 2/5/11 at 8:02 pm to CreoleGumbo
Buy one from Sams. 
Posted on 2/5/11 at 8:06 pm to CreoleGumbo
275 for 5 hours. shove all kinds of stuff up its rear. butter, onions, garlic, carrots, celery, whatever.
then baste every so often with olive oil mixed with a little water. i put mine on a roasting rack.
i did one like that last week and the bones fell apart
OR
check out the opelousas chicken recipe...its AWESOME. you can get a cheap little fryer and make a delicious meal out of it.
then baste every so often with olive oil mixed with a little water. i put mine on a roasting rack.
i did one like that last week and the bones fell apart
OR
check out the opelousas chicken recipe...its AWESOME. you can get a cheap little fryer and make a delicious meal out of it.
Posted on 2/5/11 at 8:19 pm to Jabberwocky
Covered or uncovered?
Posted on 2/5/11 at 8:25 pm to CreoleGumbo
Try this
Opelousas Chicken
This Cajun's secret to making this dish a success is and I quote, "The secret to this very famous Opelousas dish is in the seasoning and in the long, slow basting process." Patience, Patience, Patience!!!
Makes – 6-8 Servings
Prep Time – 30 Minutes
Cook Time – 3 hours
4 fryer halves
1-cup oil
1 small can paprika
Tony Chachere’s Creole Seasoning™
1-cup water
1 tbsp chili powder
Season chicken generously with Tony’s or salt & pepper. Rub well on each side.
Place fryer halves in open baking pan & cover with a mixture of oil and water. Sprinkle with paprika & chili powder.
Place pan in a pre-heated 275° oven and cook until hot.
Baste continuously about every half hour until deep dark brown about 3-5 hours.
The secrets to this very famous Opelousas dish is in the seasoning & in the long, slow basting process.
Recommended Sides:
Serve with Cajun rice dressing, petit pois, candied yams, a green salad & French bread.
Opelousas Chicken
This Cajun's secret to making this dish a success is and I quote, "The secret to this very famous Opelousas dish is in the seasoning and in the long, slow basting process." Patience, Patience, Patience!!!
Makes – 6-8 Servings
Prep Time – 30 Minutes
Cook Time – 3 hours
4 fryer halves
1-cup oil
1 small can paprika
Tony Chachere’s Creole Seasoning™
1-cup water
1 tbsp chili powder
Season chicken generously with Tony’s or salt & pepper. Rub well on each side.
Place fryer halves in open baking pan & cover with a mixture of oil and water. Sprinkle with paprika & chili powder.
Place pan in a pre-heated 275° oven and cook until hot.
Baste continuously about every half hour until deep dark brown about 3-5 hours.
The secrets to this very famous Opelousas dish is in the seasoning & in the long, slow basting process.
Recommended Sides:
Serve with Cajun rice dressing, petit pois, candied yams, a green salad & French bread.
Posted on 2/5/11 at 8:27 pm to CreoleGumbo
I'd consider 350 degrees covered for an hour and 15 minutes and then uncover and go at 425 for 20 to 30 minutes until a leg is nice and loose.
Posted on 2/5/11 at 8:28 pm to CreoleGumbo
always uncovered, always juicy as can be.
Posted on 2/5/11 at 8:57 pm to Jabberwocky
quote:
always uncovered, always juicy as can be.
i put it in an oven bag. moistest piece of meat every time
Posted on 2/5/11 at 10:40 pm to CreoleGumbo
quote:
Whole Roasted chicken
Oven temp and how long?
While I certainly appreciate the fact that you want to do your own, it's very hard to beat Sam's, especially when time and money are a factor.
Posted on 2/5/11 at 10:44 pm to OTIS2
quote:
I'd consider 350 degrees covered for an hour and 15 minutes and then uncover and go at 425 for 20 to 30 minutes until a leg is nice and loose.
I usually do something like this. Covering it helps cook it without drying it out, and uncovered for a short time at a higher temp helps brown & crisp the skin.
Sam's chickens are very good, but sometimes I want one with a different flavor.
Posted on 2/6/11 at 7:51 am to Dorothy
I add a little water to a pie pan and place the chicken upright on a holder and wrap a string around the chest to keep the wings from expanding (and dripping greese outside the pan). Then 450 deg F for about 75-80 minutes. Tender and juicy.
Posted on 2/6/11 at 8:46 am to Will Cover
quote:
While I certainly appreciate the fact that you want to do your own, it's very hard to beat Sam's, especially when time and money are a factor.
Bought a fresh chicken at the farmers market. frick sam's.
Posted on 2/6/11 at 1:38 pm to CreoleGumbo
Screw all that other stuff, this is how make a legit roast chicken:
You need a cast iron skillet and some kitchen scissors.
Place the skillet the oven and put the oven is hot as it can go (broil). Wile that skillet is getting hot as frick, lay the bird breast side down on a cutting board and cut off it's back bone with the scissors (i.e butterly it). Then flip it over and flatten it out. Do a google image search if you're confused.
Rub that thing don liberally with salt, red pepper, black pepper, paprika, and garlic. Ver liberally...it's almost impossible to over season chicken skin. The melt a little bit of butter and rub that all over the chicken and spices. Your hands should be really messy... Rib that stuff in good!
By now, the oven should be really hot. Turn on a burner on high and put the piping hot skillet on the burner. Working quickly, throw a little bit of canola oil on that hot skiller and quickly put the flattened chicken on there, breast side down. Put it back in the oven and cook at 475 or higher for about 20-25 minutes. Flip it over and cook for another 30 minutes or so, deeding on oven.
Take it out, ut it on a plate and cover with aluminum foil for about 20 minutes to ot the juices set. You're going to have a wonderful, juicy arse chicken that will make your mouth come.
Also, you can do wonderful rings with those drippings. Throw in some flour, cook a little bit and add chicken stock or milk to make a gravy, or sauté a shite load of mushrooms in the juices and add some vermouth. Serve on top te chicken. Heaven.
You need a cast iron skillet and some kitchen scissors.
Place the skillet the oven and put the oven is hot as it can go (broil). Wile that skillet is getting hot as frick, lay the bird breast side down on a cutting board and cut off it's back bone with the scissors (i.e butterly it). Then flip it over and flatten it out. Do a google image search if you're confused.
Rub that thing don liberally with salt, red pepper, black pepper, paprika, and garlic. Ver liberally...it's almost impossible to over season chicken skin. The melt a little bit of butter and rub that all over the chicken and spices. Your hands should be really messy... Rib that stuff in good!
By now, the oven should be really hot. Turn on a burner on high and put the piping hot skillet on the burner. Working quickly, throw a little bit of canola oil on that hot skiller and quickly put the flattened chicken on there, breast side down. Put it back in the oven and cook at 475 or higher for about 20-25 minutes. Flip it over and cook for another 30 minutes or so, deeding on oven.
Take it out, ut it on a plate and cover with aluminum foil for about 20 minutes to ot the juices set. You're going to have a wonderful, juicy arse chicken that will make your mouth come.
Also, you can do wonderful rings with those drippings. Throw in some flour, cook a little bit and add chicken stock or milk to make a gravy, or sauté a shite load of mushrooms in the juices and add some vermouth. Serve on top te chicken. Heaven.
Posted on 2/6/11 at 1:40 pm to Lucky Pierre
Be sure to throw the back bone and gizzards onto the skillet with the chicken. Te gizzards are ust some good eatin, and you can use the backbone to make a stock and shite.
Posted on 2/6/11 at 5:32 pm to Jabberwocky
5 hours? Where did you learn to cook?
Posted on 2/6/11 at 6:22 pm to CITWTT
i got the time and temp from the opelousas chicken recipe. which is wonderful.
i don't work so five hours in the oven is totally do-able, AND my the whole house smells great by the end.
and i learned to cook from recipes and trial and error.
that was a bitchy comment, fwiw
i don't work so five hours in the oven is totally do-able, AND my the whole house smells great by the end.
and i learned to cook from recipes and trial and error.
that was a bitchy comment, fwiw
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