Fav chicken recipe - have a whole chicken

[momee]

I'd rather not have that same ole' same ole' roast chicken again and I don't have time to do anything that requires me cooking then shaving meat off the bone. I'm preg and still have nausea so nothing! with (gag) cream of @#$%@# soup in it. Thanks.
thanks
Stephanie
ps - I know I asked for last minute help with pot roast the other night, I'm sure you all are saying get a meal plan for heaven's sake - I have one but we have an abundance of meat this week I needed to cook and didn't plan for plus I just can't think ahead this week - must be a hormonal issue. Everything's muddy and soo much work - waaah.

[Mrs. Readsalot]

My favorite seasoning to use is a rib rub but other things would work too.
We have even used Old Bay The seasoning flavor really goes through the chicken.

[Audrey]

Poach the whole chicken in water with 2 cut lemons, 2 bay leaves, about 2 tsp. of peppercorns and 2 quartered onions.

Take the skin off and either take the meat off the bones, or just cut the chicken into serving-sized pieces. Serve either hot or cold with a sauce made from store-bought or homemade pesto mixed into your choice of yoghurt or sour cream.

It's very, very nice. :)

[*anj*]

This is a recipe for a rub. It is just fabulous. You can do a few chickens at once, eat one then, and save another to be eaten in sandwiches, on salads, in burritoes, whatever. It is really tasty. If your family doesn't like spicy things, you can cut back on the amount of cayenne pepper.

Roast Sticky Chicken

4 tsp. salt
1 tsp. cayenne pepper
1 tsp. onion powder
1/2 tsp. garlic powder
2 tsp. paprika
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. black pepper

Combine all of the spices. This will make enough for one very large (6 lbs. or more) chicken, or a couple of smaller ones.

The night before you want to eat it, rub the chicken inside and out with this mixture. Really glob it on. It's best if the bird can sit overnight, but I've even let it sit for only a couple of hours and it's still very tasty, just not as intense.

When you're ready to roast it, cut an onion in half and put it in the cavity of the chicken. It's also nice to put half a lemon inside if you have one handy. Stick the whole lot in the oven at about 300 degrees for a few hours. You want to cook this one low and slow.

Yummmmm!!!!!

[RoughCollie]

Rubs are also good if you put them under the chicken skin as well.

I just make up a rub. Today's is Morton's Nature's Seasoning blend, Mrs. Dash, Bell's Seasoning and Garlic Powder. I don't measure anything -- just stick it all in a bowl until it feels right.

I rub it inside and outside the chick, plus under the skin.

I quartered a lemon and squeezed the juice of 1/2 of it over the chicken and chucked all the lemon inside the cavity along with a few cloves of peeled & halved garlic and a couple of sticks of cut-up celery. (This is just for adding flavor to the meat -- not for eating with the meal.)

Roast at 425 for about 1.5 hours.

RC

[kalanamak]

Stab them twice or thrice each with a fork and stuff cavity with them. Rub body with olive oil and place in pan with 20 cloves of garlic (you don't have to peel....can if you want). Roast as usual with some water to be able to make a pan gravy. You can add some thin-sliced onions to water.

The chicken and gravy will not be lemony, just moist and "fresh" tasting. When asked, guests can't guess lemon but some claim they can taste it after you tell them.

I got this out of an old Italian cookbook, famous in the 60's I think.

[Classical Michele]

nt

[Kendra]

All of the above sound good. In the mood for salad? From Cook's Illustrated:

Romaine Salad with Chicken, Cheddar, Apple, and Spiced Pecans
If the dressing seems thick, thin it with additional juice.


Serves 4

Vinaigrette
1/4 cup cranberry juice
1/4 cup dried cranberries
1/4 cup raspberry vinegar
1 shallot, peeled
2 teaspoons fresh thyme leaves
2 teaspoons Dijon mustard
1 small garlic clove, peeled
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup extra-virgin olive oil

Salad
1 large head romaine lettuce, torn into bite-sized pieces (about 10 cups)
8 ounces sharp cheddar cheese , cut into 1/2-inch cubes
1 Granny Smith apple , cored and sliced thin
1 cup spiced pecans (see Related Recipe)
1/2 small red onion , sliced thin
1/4 cup dried cranberries
2 cups shredded or sliced cooked chicken


1. For the vinaigrette: Combine the cranberry juice and dried cranberries in a microwave-safe bowl, cover with plastic wrap, and microwave on high until hot, about 1 minute. Puree the cranberry mixture, vinegar, shallot, thyme, mustard, garlic, salt, and pepper in a blender until the shallot and garlic are finely chopped, about 15 seconds. With the blender running, add the oil and continue to process until smooth and emulsified, about 15 seconds.

2. For the salad: Toss the lettuce, cheddar, apple, pecans, onion, and dried cranberries with 3/4 cup of the vinaigrette. Divide the salad among individual plates. Place the shredded chicken in the bowl used to dress the lettuce, and toss with 1/4 cup of the dressing. Divide the dressed chicken evenly among the plates, arranging it on the lettuce. Serve, passing the remaining dressing separately.

[Kissy]

Chicken Fettucine Alfredo

Cook chicken and pull off bones. Boil noodles put store bought alfredo sauce on noodles and chicken. You can add steamed broccoli for veggies but be warned that it might give you gas (sorry TMI but since you are pregnant thought I would mention it).