How to cook a whole chicken

-

Here in the U.S. one of our major holidays is thanksgiving. Where we enjoy a nice big turkey and all of the side dishes that go along with it. But funny enough, there are lots of people who don't like making turkey or even whole chicken due to the fact that it is such a big piece of meat and they are not quite sure how to clean and prepare it. 

I've had many people tell me that they don't cook whole chicken because they don't know how to. In this post, my aim is to help you have a better understanding of how to cook and clean whole chicken, the same goes for making big birds such as turkey.

For the easiest and best cooking method, First cut out the spine of the chicken to allow for it to lay flat in the pyrex whilst cooking. Turn to the back and with a pair of kitchen scissors cut along both sides of the chicken spine, the entire piece will be completely detached and you can throw it away. This will also facilitate with cleaning the insides of the chicken itself.


Once that is done, follow the normal procedure of cleaning chicken Here is a great example of how to properly clean your chicken. Next season the meat by first drizzling olive oil and then the seasonings of your chicken. Such as salt, pepper, garlic powder, lawrys all purpose seasoning etc. Rub it all in well. Here are more details on how to properly season. 

Preheat the oven to 425F or 210C. Place the chicken into a big enough pyrex drizzled with a little olive oil just for the chicken to not get stuck to the bottom.

Place it in the oven for about 1 hour to 1 hour 30 min. or until fully cooked all the way through and nicely browned.

Once cooked, set aside and allow to cool before cutting it into pieces. Serves well for cutting into whole leg quarters, wings, breast or serving as an entire half a chicken.

From my kitchen to yours
Enjoy

Comments

Post a Comment

Popular posts from this blog

Cuscus from CaboVerde

-
Image
Mommy Grandma Here is my beautiful mother and my grandmother both of whom I love dearly. Oh, yes. And look at my darling twin sister. My mirror, my look alike. which one am I? Do you know? Well my mom and grandma were  both born in Furna - Brava, Cape Verde also known for its portuguese name as CaboVerde. A portuguese speaking Island off of the coast of West Africa. Me in CapeVerde In CapeVerde just like in any other Country there are many traditional dishes such as 2 of the main ones. Cuscus - a breakfast bread and Cachupa- a heavy soup for lunch. These are 2 of my favorite Capeverdian foods along with others such as funginho, gigacida, and the list goes on. Cuscus is a breakfast food. For those of you who don't know what it is, its similar to a corn muffin or a corn type of bread. It is made fresh and eaten whilst hot off of the stove spread with loads of butter to melt nicely on top. I love eating this with my favorite rasberry tea. Some of you might hate i
Read more

Do you get a white ooze when cooking Salmon?

-
Image
Does your salmon often look like this when you cook it? Tried baking, frying, poaching it but this stuff keeps coming out? Quick tip: when cooking salmon it is common for a white sort of cream to come oozing out all around the fish. Though it does not affect the taste. It can be found to be annoying and not pretty. But I found the trick to solving this problem, it happens because salmon is an oily fish, there are many oils within the fish itself. When cooking all of these oils come out in the form of this white ooze, normally from my own experience, when this happens the fish tends to become dry. Because now all of that moisture and oils meant to keep the fish succulent and juicy was just taken out. I found a solution to this problem. To keep all the oils locked in, you need to dry out the surface of the fish.  Before seasoning drizzle a little bit of vinegar on the fish and rub it in well. Continue your seasoning process. You will see that your problem will be resolved. F
Read more

Chili's Loaded Mashed Potatoes

-
Image
Went to Chili's a little while ago and as a side had their loaded mashed potatoes. I fell in love with it but couldn't stop thinking about how simple and cheap it is to make for myself at home. Very simple and yet delicious to go alongside any of your great meals. Here is how its done. Chili's Loaded Mashed Potatoes Servings: 4 Servings Prep Time: 10 minutes Total Time: 25 Minutes Source: Elise Jackson Ingredients 6 large potatoes 1 tbsp sour cream 1 tbsp butter 2 oz milk salt and pepper to taste As much as  you want, this is to sprinkle on top -full pieces of bacon strips or bacon bits -chives -shredded mozzarella and cheddar cheese Directions If you are using bacon strips, go ahead and place them in the oven on 400F for about 15 minutes or until very crispy, remove from the oven and set aside to cool. Once cooled, crumble into tiny pieces. Place a pot full of water on the stove on high heat and bring it to a boil, while i
Read more