What is your favorite way to prepare a whole chicken?

[HenriettaPizzaNolan]

Hi everyone! I processed my first meat birds (CX) in the fall and have been enjoying pulling meat from the fridge to cook with that I pieced out after processing. Delicious! Best chicken I've ever had!

Anyway, I left 2 birds whole and I really want to cook at least 1 whole and do something really special. I was surprised to only see 1 whole chicken recipe in the BYC cookbook. So what's your favorite way to prepare a juicy, tender, whole chicken with crispy skin? I'm not picky at all so any cuisine or cooking method is fair game as long as I have the means to prepare it!

Send me your best recipes!!!

 

[HenriettaPizzaNolan]

Tested out the buttermilk marinade last night on a couple of chicken thighs... delicious! Only had time to soak it for maybe an hour. I pat them dry, added a little olive oil, salt, pepper, and garlic powder to the skin. I baked them and the skin got pretty crispy. I wasn't sure if I'd still be able to taste the buttermilk but I really could. Very good! I'd like to try this with a whole bird sometime.

 

[Folly's place]

I also like the cooking bags, with some spices under the skin, and apples, sage, and maybe onions in the cavity.
Or spices on the skin and interior, first seared in our Instant Pot, and then cooked in the IP. This works for us for carcasses up to 7 pounds. Otherwise in the bag as for a turkey.
All delicious! And then soup from the carcass, and whatever with the 'leftovers".
Grocery store chicken just doesn't have it...
Mary

 

[HenriettaPizzaNolan]

We usually use a higher temp, I think 400 degrees. We also like to use a little trick we learned from watching Salt, Fat, Acid, Heat on Netflix. We will marinate a whole chicken in buttermilk for 24 hours. This produces a very moist chicken. We use a 2.5 gallon Ziploc bag, add chicken and buttermilk then set the bag in a bowl or something in case it leaks. Of course, it goes into the fridge after that. We usually like to pull the chicken out 2 hours before we plan on cooking it then rinse it and pat dry. It helps to cook more evenly if the chicken is close to room temp before starting to cook it. Tip, the back of the oven is normally hotter so set the chicken with the thighs at the rear of the oven as they need a little more cooking than the breast.

Thanks for the tips! I'll have to try the buttermilk. So you rinse and pat dry after marinating, but do you season the meat again before putting it in the oven as well?

 

[Acre4Me]

Agree with soaking in buttermilk. But, a brine can work too. Lots of brine recipes for turkeys -from plain to flavored/spiced. Yes, you can season after soak in buttermilk or brine. I usually only use buttermilk when I’m doing homemade breaded chicken nuggets or other breaded item, but have occasionally used it on chicken I’ll cook a different way.

Whole chicken-you should tie it to keep legs, so the chicken cooks more evenly.

Yes, take it out of fridge a couple hours ahead of cooking.

For turkeys, I’ve followed the advice to roast breast side down for early part of the cook, then turn each side for 15 min each, then last is breast side up for remainder. It works well to preserve the juiciness of breast. But chicken isn’t quite as large, so if you roast breast side down to begin then Just turn over to breast side up.

My air fryer has a rotisserie attachment and can turn, but instructions state 4-4.5 lbs is max bird to use with rotisserie, so an 8 week CX is likely too large. But, I bet it’s an easy way to get crispy skin!

 

[GermTheoryisAhoax]

We like it simple. Crock pot or over a fire pit. Just salt and pepper for the most part.

Old camping pic of the family.

 

[cavemanrich]

Prepare your chicken as you would prepare your thanksgiving turkey. Fill with stuffing of your choice,,
Consider getting a bag like below. This one comes with seasonings.

You can get all types of bags that are oven safe. I have a few Turkey size in my drawer. Have transitioned to using bags many years ago. Makes the meat tender, and moist.


WISHING YOU BEST,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,

 

[Matejka]

Not my pic

 

[sdm111]

Shot up with a cajun injector with either a bought or made seasoning liquid. I prefer to make my own but the garlic Tony chacheres is great. Dry rub with your preferred seasoning and then baked. Tastes great and stays juicy juicy

 

[drangle]

Get a bowl and mix up a couple tablespoons of mayo, some sliced garlic, seasoning salt, and soy sauce. Stuff this concoction under the skin, and smear it all over the outside of the bird.
Bake in the oven as usual. Catch the drippings and make a gravey.