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big_bad_buff
New member
Any of you have some good recipes, seasonings, cooking ideas ect?
Need ways to prepare red potatoes and chicken
- Thread starter big_bad_buff
- Start date
I'm stuck at what temperature to cook the chicken at and for how long? sorry for the n00b quesiton.
wend
New member
A whole chicken? This is a recipe for a roasted chicken that I've adapted from a French cookbook I've been using for years. I make this about once a week. Once you get used to it, it's pretty easy, and Maj (who's a picky eater) has no trouble eating quite a bit of bird when I serve it like this.
Clean the chicken well (inside & out) under running water, pat it dry with paper towels. Rub it down with olive oil (I use butter...), then salt & pepper it, inside & out. Stuff it with a nice sprig of thyme and rosemary, & truss (tie the legs together with cooking twine). Oil the bottom of a casserole dish slightly larger than the chicken. Place it in on its side, then place the scrubbed & quartered potatoes around it. If you like garlic, take a head or two, cut them in half horizontally, and place them cut side up with the potatoes. Drizzle potatoes & garlic with olive oil (or dot with butter), then salt and pepper to taste. Put into a 425 degree oven. Cook for 20 minutes. Baste, then turn it on its other side; baste again (baste potatoes & garlic, too, and turn the potatoes so they don't cook unevenly). Cook for another 20 minutes. Baste again. Turn it on its back & baste. Cook for another 20 minutes. Baste again. Turn the oven down to 375 degrees...test the potatoes...if they're done to your liking, take them out & keep warm in a covered dish. Keep cooking the chicken until the juices run clear when you pierce deep into the thigh (test after 15 minutes, then every 15 minutes or so, basting each time).
After it's done, you wanna let it rest for about 10 or 15 minutes (if you cut into it right away, the juices will all run out and the meat will be left dry)...the best way to do it is to move it to a platter with a small plate overturned on one end. Place the chicken with it's tail end on the plate, so that the juices run down into the breast meat. While it's resting, I make a sauce with the pan drippings. Let me know if you'd like to know how to do that.
One note: moving the chicken around can be a tricky business, best accomplished with the right tools. If it's not a big bird, a large pair of tongs can do it. Otherwise, go ahead and buy a pair of turkey turners...I got some this year for Thanksgiving, and they're awfully handy. They're like two giant, wide forks.
For absolute chicken newbies: make sure that you take the little bag of giblets out when washing the chicken. I usually saute or simmer these and give them to my dogs.
If you're eating a whole chicken by yourself, you might end up with leftovers (unless you've got a helluva appetite). To save the leftovers, pull it from the bone and stick it in some tupperware...it's pretty tasty cold from the fridge as a late-night or midafternoon snack, too.
Clean the chicken well (inside & out) under running water, pat it dry with paper towels. Rub it down with olive oil (I use butter...), then salt & pepper it, inside & out. Stuff it with a nice sprig of thyme and rosemary, & truss (tie the legs together with cooking twine). Oil the bottom of a casserole dish slightly larger than the chicken. Place it in on its side, then place the scrubbed & quartered potatoes around it. If you like garlic, take a head or two, cut them in half horizontally, and place them cut side up with the potatoes. Drizzle potatoes & garlic with olive oil (or dot with butter), then salt and pepper to taste. Put into a 425 degree oven. Cook for 20 minutes. Baste, then turn it on its other side; baste again (baste potatoes & garlic, too, and turn the potatoes so they don't cook unevenly). Cook for another 20 minutes. Baste again. Turn it on its back & baste. Cook for another 20 minutes. Baste again. Turn the oven down to 375 degrees...test the potatoes...if they're done to your liking, take them out & keep warm in a covered dish. Keep cooking the chicken until the juices run clear when you pierce deep into the thigh (test after 15 minutes, then every 15 minutes or so, basting each time).
After it's done, you wanna let it rest for about 10 or 15 minutes (if you cut into it right away, the juices will all run out and the meat will be left dry)...the best way to do it is to move it to a platter with a small plate overturned on one end. Place the chicken with it's tail end on the plate, so that the juices run down into the breast meat. While it's resting, I make a sauce with the pan drippings. Let me know if you'd like to know how to do that.
One note: moving the chicken around can be a tricky business, best accomplished with the right tools. If it's not a big bird, a large pair of tongs can do it. Otherwise, go ahead and buy a pair of turkey turners...I got some this year for Thanksgiving, and they're awfully handy. They're like two giant, wide forks.
For absolute chicken newbies: make sure that you take the little bag of giblets out when washing the chicken. I usually saute or simmer these and give them to my dogs.
If you're eating a whole chicken by yourself, you might end up with leftovers (unless you've got a helluva appetite). To save the leftovers, pull it from the bone and stick it in some tupperware...it's pretty tasty cold from the fridge as a late-night or midafternoon snack, too.
