recipes??

[btmilan]

I have 18 cornish X that are coming up on seven weeks, so in a couple of weeks, i'll have a freezer full, plus i'm hoping to get another batch of 25 or so this month.

My wife and I, like most people, have been used to just using boneless breasts and thighs for our recipes, but since I'll have several whole chickens, I was wondering if there is anyone that knows of a good source or book or anything for good recipes for whole or quartered chickens. Honestly, some of the internet recipe websites are just a bit too overwhelming to be helpful, but its hard to find small ones, especially geared specifically towards home-grown chickens.

Anyway... if you have a favorite recipe or a good source, let me know.

Thanks,

Brandon

 

[loanwizard]

I pressure cook a lot and like old fashioned chicken and noodles or dumplings. Put the whole chicken in (it will feed an army) add about a quart or so (stock) of water. Pressure cook at 15lbs pressure for 45 minutes and debone. Don't put in neck or skin as it is easier to debone. I reach in with tongs and pick out the bones. Salt and pepper, add noodles (eggs, oil, salt, flour mixed rolled and cut). Simmer for however long, the longer it simmers the better it is. Too much water? Add flour milk mixture to thicken (like milk gravy). Too thick? Add water or milk.

Do a google search for beer can chicken.

Also Turkey deep fried in a turkey cooker is excellent, I can't imagine a chicken wouldn't be as good.

 

[Oregon Blues]

Best barbecue chicken you will ever eat comes from just splitting the birds in half and cooking them on the grill that way instead of in pieces. I put them bone side down with indirect heat and never turn them. The meat will be juicy and moist.

When I butcher chickens, all the wings are cut off and bagged separately so I have a huge mess of wings to make Buffalo Chicken Wings.

Take a whole chicken, and place a sliced lemon, 10 cloves of garlic (yes, ten!), and a sprig of parsley into the body cavity and roast it breast side down until it is almost done. Turn it over, baste it with a little butter and finish uncovered so it will brown.

 

[kizanne]

I have to second loanwizard. I have tried several things many of which I like. But I love homemade chicken noodle soup.
And the noodles have to be homemade.

I start with 12 cups of water. Throw in the back and keel (that what I call the part between the breasts), I use the neck. This has more meat than most people's cause I stink at cutting off the breast and thighs from the carcass and make broth using onions, rosemary, bay, celery salt whatever I have laying around. I take the bones out, taste and if needed add a small amount of boullion for taste. This cooks down to less than 12 cups.

I cook up some meal (below). After my family eats (3 people) then all left over meat goes in the soup (ends up being about 1/2 to 1/3 of a chicken). Of course you could use a whole chicken and just cook more. I make some noodles, mine is 1 cup flour, 1 egg, 2 egg yolks, some salt, and a tablespoon or two of milk. beat eggs and milk add flour, smash and turn smash and turn, then keep adding flour til not sticky, put flour on the counter and roll adding flour to the top to keep dough from sticking to rolling pen. roll flat thin cut with knife or pizza cutter. Let dry on counter for several hours or pop in low oven for 30 minutes, or dehydrator. I also add whatever veggies are coming out my garden like carrots, onion tops, zucchini, spinach. This makes very hearty servings for 5 and my family loves it. It has tons of meat and the noodles are their favorite and I get them to eat all the veggies I throw in so its a win win.

Here are some of the other recipes I've done and liked.

I find a whole chicken cut into quarters simmers on the stove in about 30 minutes, 45 minutes top so that is a go to for dinner when I haven't pre-planned a week day after work dinner. All the recipes are based on that.

I'll put the chicken in a large fry pan that has a lid with a little oil (1 tbsp), onion, garlic, parsley, chives and tomatoes. Cover and simmer for 30 to 45 minutes. Throw some rice with it. You can also throw in other veggies if you want.

Repeat the cut into quarters fry pan, a little oil, onion, garlic, some water, 2 tbsp of Red Curry, a dash of nutmeg, diced eggplant, green pepper, red pepper, zucchini or yellow squash, a handful of raisins. Either sliced or diced potatoes or serve with rice.

Chicken Caccatoire - easy to find recipes for that.

Or I'll throw the whole thing in the crockpot with a little water, onion, garlic, lemon, chives.

Since I skin when I process, I don't roast much plus it takes more time than I usually have. You'll notice the recipes I use are fairly low fat, high in veggies and under an hour to cook for most except the soup.

Can't wait to see others. I hadn't thought about it but after I crock, loose meat chicken barbeque would be awesome.

 

[NatalieWitt]

Does anyone tried cooking roasted chicken in beer can?

I would love reading your suggestions...

good times..

Natalie

 

[NatalieWitt]

by the way.. here in the picture.

..

 

[Hummingbird Hollow]

The January 2011 edition of Martha Stewart Living has a section called "The New Roast Chicken" that has six different roasted chicken recipies, including one that is beer-can roasted. I'm sure they are on line by now. So far I've tried the "Paprika Rubbed with Roasted Garlic" that is so good I've done it several times, the "Crisp Skinned with Rosemary Potatoes" ditto on the deliciousness as well as the "Iside-Out Stuffed with Mushroom Dressing" and the "Garlic-Butter Rubbed with Roasted Orange and Red Onions".

Haven't tried the Beer-Can Roasted or Tandoori Marinated recipies but look forward to doing so. Martha Stewart often has difficult recipies with lots of hard to find ingredients, but the ones listed above have been absolutly mouth watering. The other plus is that I use the carcasses to make stock and soup, and each one has a different flavored stock due to the spices and seasonings used in the baking.

By the way, I've been using 10 - 12 week old Freedom Rangers (cockrels and pullets) for these roasts and have been extremely happy with what is coming out of the oven.

Bon Appitite!

 

[jeepguy982001]

I've made beer can chicken plenty of times and it always comes out wonderful. Just a tip you can get a rack to put the beer can and chicken on. So you don't have to worry about it tipping over or getting it to stand "up"

 

[Life is Good!]

Along with these recipes, there's a whole section on the forum for recipes... try the link, or it's under the 'forum', 'social' tab above...

https://www.backyardchickens.com/f/25/egg-chicken-other-favorite-recipes