PrintNew ideas for a whole chicken.
I have a whole chicken in the freezer that I'm going to defrost tonight for tomorrow's dinner. I'm sick of roasted chicken, I'm sick of picking it apart and making chicken salad or chicken soup. Does anyone have any ideas for a whole chicken? I know that you can basically do ANYTHING with a whole chicken, but I'm so burnt out on the same dishes that I can't think beyond chicken stock or roasted chicken and veggies. Please help!
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24 Comments:
If it's a roaster, cut it into eight pieces and make coq au vin (or similar braised dish). If it's a fryer, make arroz con pollo (or similar one-pot and/or casserole-type dish)
LoCo at 9:31PM on 04/06/08
Well, some say the best way to test a new cook in a kitchen is to have her/him roast a chicken. And with that... see this URL...
http://www.post-gazette.com/food/19991128kitchen2d.asp
TikiPundit at 10:24PM on 04/06/08
Chicken pot pie. I could go for some right now.
beth1 at 10:30PM on 04/06/08
My stomach is jumping ahead to warm weather, so I'd either do beer can chicken on the grill, or cut out the backbone and do BBQ. Lemon grilled chicken is calling my name, too. Leftovers would be great in a caesar salad.with a loaf of fresh bread and a bottle of wine, or iced tea or lemonade if you prefer. Sure would love some fresh corn on the cob and ripe tomatoes with any preparation of chicken. Being more practical, chicken roasted, grilled or broiled with grapes or canned peach halves is delicious - fresh corn and tomatoes will be here soon......sigh.
PerkyMac at 10:52PM on 04/06/08
I second PerkyMac with beer can chicken. I made two a couple weeks ago and it's crazy good! You get the crispy skin with the moist chicken that 25 bazillion ways of roasting always tries to achieve and it's pretty much idiot proof! Stuff it with some fresh rosemary and sprinkle with sazon.
jcrisco at 11:28PM on 04/06/08
Chicken Under A Brick. Recipe. It's easy and delicious. And very attractive.
chisai at 6:25AM on 04/07/08
A variant of jambalaya, but instead of picking apart the chicken, just cut it in pieces and make it 'smothered' style.
Or chuck it at the husband and have him cook.
On second thought, if he doesn't cook often, the cleanup isn't worth it. :P
Cassaendra at 7:08AM on 04/07/08
devil's chicken is my standby. its an old Frugal Gourmet adaptation of an italian standby, olive oil hot sauce and lots of lemon juice. really tasty and simple!
huney_bumper at 8:59AM on 04/07/08
i made some jerk chicken on the bbq sunday an it was terrific !!!
onepercent99 at 9:21AM on 04/07/08
If I have leftover chicken I'm not ready to use right away, I take it off the bones and freeze it in a little stock. Then it's all ready for me when I have an urge for chicken salad, chicken in my salad, wraps, chicken chili, chicken sandwich - whatever. Freezing it in the stock keeps it from drying out, but you certainly don't have to reuse the stock if you don't need it.
BTW: For my beer can chicken, I load the can with herbs and put a few squeezed lemon wedges on top for extra flavor. I can't wait!
PerkyMac at 9:48AM on 04/07/08
nthing beer can chicken. I had it for the first time this weekend and it was really juicy and tasty.
LiveToEat at 10:17AM on 04/07/08
@jcrisco........I looked up sazon and it says it's a Mexican or Spanish flavored salt. Can you describe and would anything in my spice cabinet work as an alternative?
PerkyMac at 11:31AM on 04/07/08
@Perky -- It's a mix of dry spices and salts and usually is a combination of garlic powder, oregano, parsely, coriander, paprika, culantro (or cilantro), salt and annatto. If you don't want to have to mix up the entire spice rack, Knorr and Goya make sazon in sachets you can buy at most supermarkets.
jcrisco at 11:41AM on 04/07/08
For those who recommended the beer can chicken - do you have a special stand for the beer can or does the beer can usually balance okay on its own? I've been wanting to try it, but I don't have the stand I've seen on TV that holds it all up and have been afraid it will all topple over in the oven if I don't have it.. thanks!
mrsbao at 12:03PM on 04/07/08
@mrsbao........I just use the can, but I empty about a third to half of the beer (open mouth and pour), add herbs and lemon, insert into chicken and never cook it in the oven - always on the grill with a cover. When the chicken is finished cooking, you have to be SUPER careful when removing the can because it still will have boiling liquid. I let it rest for at least 15 minutes before even attempting extraction and use a silicone glove or heavy oven mitt. I prefer to cook two at one time if I have two.
The chicken balances nicely on the can and it sits steadily on the grill. I haven't seen any stand, but I don't think it's necessary it you're careful at the end. I've done dozens and dozens and never burned myself.
PerkyMac at 12:25PM on 04/07/08
@jcrisco...........thanks! I'll look for it. Always learning something new here!
PerkyMac at 12:26PM on 04/07/08
@Perky - No problem! I've been taught by my co-workers the magic of sazon and adobo. LOL! They put it in everything...I tend to reserve it for specific things, like chicken! Try some sometime and play around with it. However, some of the brands have MSG (which doesn't bother me...but I just want you to know).
@mrsbao --- once again I agreen with Perky - no stand needed...just use the can. And make sure you let it rest!
jcrisco at 12:34PM on 04/07/08
@jcrisco......once again, thanks! MSG does not agree with me and I avoid it like the plague. I have a problem with preservatives too.
p.s. Yours was the only photo I was able to see on Facebook. You are beautiful! About the age of my daughters, I would guess. Nice to "see" you!
PerkyMac at 12:38PM on 04/07/08
Thanks perky! You should join facebook too!!!
jcrisco at 12:52PM on 04/07/08
I know I am late, but I really enjoy beer can chicken! I have been roasting my chicken on the grill for so long that when a couple of months ago, I roasted it in the oven, I didn't want to eat it. It was so boring!
@Perky - I have used adobo for years and sazon since I went to Puerto Rico 2 years ago. YUM!
crazyspice at 7:52PM on 04/07/08
@perky and jcrisco - thanks! I'll try it out. :)
mrsbao at 3:09PM on 04/08/08
Go Mexican with it. Cut it into quarters and rub some achiote paste on it. Braise it with some chicken stock and lime juice all wrapped in banana leaves, if you have, until it falls off the bone. Chunk it and go taco crazy.
Bunnyman at 4:42PM on 04/08/08
I did one last weekend that came out great -- the standard Marcella Hazan Roast-Chicken-with-Lemon-inside (poke holes in lemon with fork, stick in chicken). This time I took a few pieces of preserved Meyer Lemon that I put up a few weeks ago (any Moroccan Preserved Lemon will do), threw them in the mini-chop with a couple cloves of garlic and enough olive oil to make an emulsion. Zip until it makes a nice thick sauce. I painted it on the outside of the chicken and threw it in a 425 oven (breast side down in a hot cast iron pan for 45 minutes, then flip -- I'm at altitude so a chicken takes a little longer than at sea level). It was great -- the combo of lemon and salt and olive oil and garlic made for the kind of crispy skin you just want to pull right off the bird when it's hot, and the juices made a great pan sauce. Yum.
Charlotte at 7:22PM on 04/08/08
make Chicken Paprikash. Prolly not spelled right.
Cut the chicken up. Salt and pepper it generously.
Brown the pieces a little on each side
Remove it from the pan
Add 3 Large Red/Green/Orange/Yellow (you decide) bell peppers (fat slices)
Add 2 onions (kinda thick slices)
Toss those around in the fat left over from browning the chicken for a minute or two.
Put the chicken back in the pan. Add about 2 or 3 tablespoons of paprika (i like hungarian)
Add a half cup of water.(It doesn't sound like much but the chicken is going to give off more liquid and if you add too much you'll end up with too much liquid for the sour cream to thicken and you'll get soup. Toss well. Cover. Cook till chicken is done. Stir a few times. Add another tablespoon or 2 of paprika. (note: the flavor of cooked paprika dissapates when cooked, hence adding more fresh at the end of cooking perks it back up).Turn the heat down low. Add a whole pint of sour cream. (note: if you're looking to save some calories, use low or no fat sour cream) If you want some thickening insurance mix a tablespoon of cornstarch into the sourcream.
Heat through. How hot? Depends on if you used cornstarch or not.
Serve over egg noodles.
nightmoon at 12:14AM on 05/07/08