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How do you bake chicken?

post #1 of 11
Thread Starter 
what do you start with?(whole or pieces)
how do you spice it up and how do you cook it?


I almost always do whole chickens!
I like to stuff em a day or more ahead w/a whole cut up onion and sprinkle it inside n out with spices,wrap tight and then refrig.
And,esp on cold days...I like to do the low n slow method.....300 for about 4-5 hours........YUM!!!
post #2 of 11
Usually shake and bake or I like to make crockpot swiss chicken
post #3 of 11
I do whole sometimes, pieces sometimes.

I don't stuff whole chickens. I rub them all over with butter, sprinkle with spices and herbs, put it in a Dutch oven with cut-up carrots, potatoes, celery, and onions like I would for a pot roast, and bake at about 350.
The last five minutes or so, I take the lid off the Dutch oven and let it bake uncovered so that the skin gets crispy (M'ija's and my favorite part).
post #4 of 11
Our favorite way to prepare baked chicken is:
spray 9x13" glass pan with PAM
put in split boneless chicken breasts
pour on some lemon juice and white wine (we prefer more wine than lemon)
sprinkle on healthy amount of chopped garlic
salt & pepper as desired
cover with foil and bake 350 until chicken is just done (do not overcook- the cooking time will vary depending on the thickness of each breast)
I got this from a co-worker. Tastes delicious!
post #5 of 11
I've been doing whole chickens a lot lately. This is my favorite recipe ever. I think the only change I make is that I cut the salt in half. I just made it last night and it was delicious, as usual. It makes great soup later too!

Roast Sticky Chicken-Rotisserie Style - All Recipes
post #6 of 11
Thread Starter 
Quote:
Originally Posted by beautifulbabies View Post

I've been doing whole chickens a lot lately. This is my favorite recipe ever. I think the only change I make is that I cut the salt in half. I just made it last night and it was delicious, as usual. It makes great soup later too!

Roast Sticky Chicken-Rotisserie Style - All Recipes

This is THE BEST!!!! I just do mine a little different....and marinade longer...YUM!!!
post #7 of 11
Quote:
Originally Posted by beautifulbabies View Post

I've been doing whole chickens a lot lately. This is my favorite recipe ever. I think the only change I make is that I cut the salt in half. I just made it last night and it was delicious, as usual. It makes great soup later too!

Roast Sticky Chicken-Rotisserie Style - All Recipes

I am going to try this. My electric roaster would be perfect for a couple of these.
post #8 of 11
We do whole chickens and rotissere them...we separate the skins and put fresh herbs between the skin and meat; rosemary, sage, thyme and oregano...then from the carcass and the skin that doesn't get eaten, we make homemade chicken stock.

Boy that makes the BEST homemade chicken noodle soup ever.
post #9 of 11
I roast whole chickens...or chicken pieces (only skin on/bone in pieces though). I roast at pretty high heat...and I'm careful to not overcook. I'm also careful to let it rest before carving. I just rinse the chicken in cool water, pat dry (tie back the legs for whole chickens) and then rub some soften butter over the skin (or olive oil) and then salt and pepper.

We're not huge fans of bread type stuffing, but I do stuff the cavity of whole chickens with either pieces of onion, or a combo of onion and lemon wedges. Sometimes I use fresh herbs, and sometimes I don't...just depends on my mood. Just gives a nice flavor to the meat.
post #10 of 11
I like mine whole roasted but I am simple... I clean, pat dry, spritz with olive oil and sprinkle on italian seasoning, thyme, and savory by placing it in my hand and crushing by rubbing my hands back and forth above the chicken. Bake in dutch oven with lid on. Remove lid and let skin turn golden. Let rest while syphoning the liquid out of the bottom of pan to make either stuffing, rice, or gravy for potatoes.

There is only the 2 of us but I love doing various other meals with the leftovers. Boil up the skin & carcuss to make stock. Chicken Fettuccini is one of my favorite ways to use up the leftovers
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