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Whole Chicken Recipes - The Chicken kept Whole in One Piece
Cut or Dice, Part or Whole Chicken Recipes starting with A Cut or Dice, Part or Whole Chicken Recipes starting with B Cut or Dice, Part or Whole Chicken Recipes starting with C Cut or Dice, Part or Whole Chicken Recipes starting with D Cut or Dice, Part or Whole Chicken Recipes starting with E Cut or Dice, Part or Whole Chicken Recipes starting with F Cut or Dice, Part or Whole Chicken Recipes starting with G Cut or Dice, Part or Whole Chicken Recipes starting with H Cut or Dice, Part or Whole Chicken Recipes starting with I Cut or Dice, Part or Whole Chicken Recipes starting with J Cut or Dice, Part or Whole Chicken Recipes starting with K Cut or Dice, Part or Whole Chicken Recipes starting with L Cut or Dice, Part or Whole Chicken Recipes starting with M Cut or Dice, Part or Whole Chicken Recipes starting with N Cut or Dice, Part or Whole Chicken Recipes starting with O Cut or Dice, Part or Whole Chicken Recipes starting with P Cut or Dice, Part or Whole Chicken Recipes starting with Q Cut or Dice, Part or Whole Chicken Recipes starting with R Cut or Dice, Part or Whole Chicken Recipes starting with S Cut or Dice, Part or Whole Chicken Recipes starting with T Cut or Dice, Part or Whole Chicken Recipes starting with U Cut or Dice, Part or Whole Chicken Recipes starting with V Cut or Dice, Part or Whole Chicken Recipes starting with W Cut or Dice, Part or Whole Chicken Recipes starting with X Cut or Dice, Part or Whole Chicken Recipes starting with Y Cut or Dice, Part or Whole Chicken Recipes starting with Z
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WHOLE CHICKEN RECIPES - The Chicken kept as one whole piece. Mostly these whole chicken recipes call for baking roasting the chicken in an oven, some of the whole chicken recipes here are for broiling or poaching the chicken in a saucepan or pan. One recipe even tells you how to charcoal grill BBQ the whole chicken! Easier to prepare chicken recipes are clearly described as " - An Easy Chicken Recipe " in the recipe section.
The WHOLE CHICKEN RECIPES ARE BELOW, but here's the list of the recipes: Bohemian Roasted Whole Chicken, Bronzed Birds Baked Whole Chicken Recipe, Butterflied Broiled and Oven Baked Whole Chicken Recipe, Cranberry Make Ahead Baked Whole Chicken Recipe, Crockpot Hunter's Whole Chicken Recipe, Curried Whole Chicken and Bow Tie Pasta Salad Recipe, Devil's BBQ or Whole Broiler Chicken Recipe, East Indian Whole Roast Chicken (Murghi Kabob) Recipe, Greek Stuffed Oven Baked Whole Chicken Recipe - Cyprus Style, Honey-baked Whole Chicken Recipe, Howtowdie (Scottish Roast Chicken) Whole Baked Chicken Recipe, Israeli Orange Bake Whole Chicken Recipe, Italian Buttered Roast Whole Chicken (Polio al Burro) Recipe, Maple Syrup Broilers Whole Chicken Recipe, Oriental Make Ahead Whole Baked Chicken Recipe, Poached Whole Chicken in Cream Sauce With Rice Recipe, Pork-Stuffed Roast Whole Chicken Recipe, Port and Cream and Mushrooms Whole Baked Chicken Recipe, Poulet a L'ail (chicken With Garlic) Whole Baked Chicken Recipe, Roast Whole Boiler-fryer/with Whole Grain Stuffing Recipe, Roast Whole Chicken With Potatoes and Pan Gravy Baked Recipe, Roast Tarragon Baked Whole Chicken Recipe, Roasted Garlic Whole Chicken Recipe, Sweet and Sour Make Ahead Whole Baked Chicken Recipe, Syrian Roast Whole Chicken Recipe, Western Make Ahead Baked Whole Chicken Recipe. 
Bohemian Roasted Whole Chicken Recipe - An Easy Whole Chicken RecipeServes 61/4 cup melted butter or margarine 1/4 cup soy sauce 1/4 cup canned crushed pineapple 1 roasting chicken (about 5 lbs.) Combine the butter, soy sauce, and pineapple in a pan and cook at medium heat until mixed through. Brush the inside of the chicken with the hot mixture. Truss the chicken and put it on a rack In an open roasting pan, then coat it liberally with the mixture. Roast the chicken in a preheated oven at 375 degrees, for 20 minutes per pound, until the chicken is tender. For the last 20 minutes turn the chicken on the rack so the underside is browned. Baste often with the soy-pineapple sauce, then with the juices from the bottom of the pan.
Bronzed Birds Baked Chicken Recipe - An Easy Whole Chicken RecipeServing Size : 6 3 Whole game hens (20-oz) 1 Garlic clove 1 t Salt 1/2 ts Black pepper 1/4 c Honey 1/4 c Bourbon 1/2 c Butter or margarine -- melted Place game hens in shallow baking pan. Crush garlic with salt then combine with pepper, honey, bourbon and melted butter. Brush hens with butter mixture and bake at 350F 35 to 40 minutes, basting frequently with remaining butter mixture.
Butterflied Broiled and Whole Oven Baked Chicken RecipeRecipe By :Julia Child, Possum Kingdom Lake Cookbook Serves 8 2 Chickens, Whole -- broiler/fryer 3 Tablespoons Melted Butter 1 1/2 Teaspoons Olive Oil Salt Pepper 1/3 Cup Dijon Mustard 3 Tablespoons Scallion -- minced 1/2 Teaspoon Tarragon 5 Drops Hot Pepper Sauce 1 1/2 Cups Fresh Bread Crumbs Butterflied chicken. To butterfly a chicken. Choose a 3-1/2 lb. broiler/fryer chicken. With a heavy knife or sturdy shears, cut down close to the backbone from neck to tail on each side to remove it. Spread the chicken skin-side up on your work surface and bang the breast with your fist to break the collar bones and some of the ribs; this flattens the chicken. Fold the wings akimbo behind the shoulders, and then make a slit in the skin at either side of the breast tip. Push the knee of the drumstick firmly up under the armpit to loosen the joint, then insert the tip of the drumstick through the skin slit. Repeat on the other side. Broiling: brush butterflied chicken all over with a combination of butter and olive oil. Arrange the chicken skin-side down (flesh-side up!) in a broiling pan (not on a rack) and set them so the surface of meat is about 5" from the hot broiler element. After 5 minutes, brush the flesh, which should just be starting to brown, with butter and oil. Baste again in 5 minutes - use juices in the pan as butter mixture is used up. Sprinkle lightly with salt and pepper and turn the chicken skin-side up. Broil and baste 10 minutes more. NOTE: For a plain broil with no mustard and crumbs, give 15 rather than 10 minutes to a side, until juices run clear yellow from pricked drumsticks. Mustard and herb coating. Drain fat and juices out of pan into a small bowl; skim off and discard all but about 4 tablespoons of fat from top of juices. Blend mustard in another bowl with scallions or shallots, tarragon and hot pepper sauce. Beat up reserved fat and juices and blend half of them into the mustard. Spread the mustard over the chicken, then pat on a coating of fresh white breadcrumbs. (Cut crusts off homemade-type fresh nonsweet bread; crumb in a blender or a processor.) Baste crumbs with remaining fat and juices. Final cooking. Roast in the upper third of a 400-degree oven for 10 to 12 minutes (20 minutes if cooking is delayed). Crumbs should brown lightly. Chicken is done when drumsticks are tender when pressed. Carve into serving pieces at the table, or arrange them on a hot platter in the kitchen. BARBECUE NOTE: The crumb coating makes for difficult barbecuing, since the crumbs tend to burn and fall off into the fire. However, you can use just the mustard and herb mixture, basted on during the last few minutes of cooking (beat a few tablespoons of oil into the mustard to take place of chicken fat and juices). Cranberry Make Ahead Whole Baked Chicken Recipe - An Easy Chicken Recipe
Crockpot Hunter's Whole Chicken RecipeServing Size : 2 1 tb Oil 1 Bell peppers -- sliced 1 Onions -- sliced 1 Garlic cloves, crushed 1 Chicken Cinnamon -- stick or ground Curry powder Cumin, ground Turmeric 6 oz Mushrooms -- sliced 8 oz Tomatoes 1/2 c Wine, red 3 tb Cornstarch 1 t Garlic salt 1/4 c Water Sliced fresh mushrooms are best, although you can use canned. Brown bell pepper, onion, and garlic in oil in skillet. Also brown mushrooms, if using fresh. Place whole chicken in crockpot; add seasonings and vegetables, topping with vegetables from skillet. Add wine. Cook until done. Remove chicken to warmed platter (in 200-degree oven). Add water to cornstarch and salt and stir to a paste, then add to crockpot mixture and cook until slightly thickened and bubbly. Spoon sauce over chicken. Curried Chicken and Bow Tie Pasta Salad Chicken Recipe
Devil's BBQ or Broiler Whole Chicken RecipeServes 4 4 lb Whole Chicken 1/2 c Olive Oil 2 tb Tabasco Pepper Sauce Juice Of 2 lemons 1 tb Freshly Ground Black Pepper - Or To Taste 1 t Salt After Jeff Smith, better known as "The Frugal Gourmet", visited Avery Island with chef Craig Wollon, he sent his favorite Tabasco sauce recipe, a grilled or broiled butterflied chicken said to be straight from the devil. The abundant black pepper compliments the Tabasco sauce in this simple but distinctive dish. ~--------------------------------------------------------------------- ~-- Using poultry shears, cut the whole chicken open by cutting down the backbone. Flatten it a bit by pounding with your hand so that the chicken is butterflied. Mix the remaining ingredients in a large bowl and marinate the chicken for 2 hours. Prepare a charcoal fire for grilling or preheat the broiler. Grill the chicken, skin side down, on a medium-hot charcoal barbecue for 25 minutes, or broil it, skin side up, 5 inches below the heat for about 15 minutes. Turn and cook until the juices run clear when the thickest part is pricked with a fork, about 15 to 20 minutes. As the chicken cooks, baste it with the marinade. Lagniappe - Add 1/2 teaspoon of Tabasco sauce to the liquid used to moisten stuffing for turkey or chicken.
East Indian Whole Roast Chicken (Murghi Kabob)Serves 42 teaspoons salt 1/4 teaspoon pepper 1 tablespoon coriander 1 teaspoon powdered ginger Water 1 small roasting whole chicken (4 lbs.) 2 1/2. cups chopped onion 1 tablespoon curry powder 4 tablespoons melted butter or margarine 1 cup yogurt Combine the salt, pepper, coriander, and ginger with enough water to make a thick paste. Rub this paste well over the chicken, inside and out. Roast the chicken in a shallow pan in a preheated 425 degree oven for 10 minutes. Then at 375, for 20 minutes per pound of chicken, until the chicken is tender. Pound the chopped onion, curry powder, and margarine into a paste, then blend this paste with the yogurt. Pour this sauce over the roasting chicken and baste with it often until the bird is cooked. Greek Stuffed Oven Baked Whole Chicken Recipe, Cyprus StyleServes 6 1 Roasting chicken 3 tb Vegetable oil or butter 1/2 c Blanched, slivered almonds 3/4 c Raw long-grain white rice 1/2 c Dry white wine 1 1/4 c Water Salt 1 t Ground cinnamon 1 pn Granulated sugar 1/2 c Currants Melted butter or veg. oil Wash and dry the whole chicken, reserving the liver, and set aside. In a medium saucepan, heat the oil or butter and saute the almonds and liver, then remove with a slotted spoon. Chop the liver and set aside with the nuts. Add the rice to the fat in the pan and saute over medium heat, stirring constantly, then pour in the wine, water, salt, cinnamon, and sugar. Cover and cook for 12 minutes, or until the rice is almost tender. Stir in the almonds, liver, and currants and remove the pan from the heat. Spoon the stuffing into the large cavity of the chicken and close tightly with skewers. Truss the chicken and brush the surface lightly with melted butter or oil. Set in a baking pan, breast side up, and bake for 1 1/4 hours, or until tender, in moderate oven (350 F), turning with 2 wodden spoons every 20 minutes and basting frequently with drippings. Remove the stuffing from the cavity and transfer to the center of a warm platter. Carve the chicken and arrange around the stuffing. Serve warm. Note: For a popular mainland version, substitute pine nuts, nutmeg, and a little chopped celery and parsley, and soaked bread for the almonds, cinnamon, and rice. Honey-baked Whole Chicken Recipe
Howtowdie (Scottish Roast Chicken) Whole Baked Chicken Recipe
Israeli Orange Bake Whole Chicken Recipe
Italian Buttered Roast Whole Chicken (Polio al Burro) - An Easy Whole Chicken RecipeServes 4 to 61 roasting chicken (5 lbs.) 3 cloves garlic (peeled) 1/2 cup butter or margarine 1 teaspoon salt 1/8 teaspoon pepper 4 sprigs parsley 2 tablespoons olive oil or salad oil Rub the cavity with 1/4 cup butter and insert the parsley sprigs and 2 cloves of garlic. Truss the chicken. Rub the outside of the chicken with the other 1/4 cup of butter, the salt and the pepper. Put the chicken breast down on a rack in a roasting pan and add the oil and the last clove of garlic to the pan. Roast in a preheated oven at 375 degrees, allowing 20 minutes per pound, or until tender. Baste frequently with the pan juices. If necessary, turn the chicken in the rack for the last 20 minutes so the breast will brown too. Maple Syrup Broilers Quartered Recipe
Oriental Make Ahead Baked Whole Chicken Recipe - An Easy Chicken Recipe
Poached Whole Chicken in Cream Sauce With Rice Recipe
Pork-Stuffed Roast Baked Whole Chicken RecipeServes 61 teaspoon salt 1/4 teaspoon pepper 3 tablespoons softened butter or margarine 2 cloves minced garlic 1 large roasting chicken (about 6 lbs.) 1 lb. ground pork 1/2 cup minced onion 1 tomato, chopped fine 1 cup seedless raisins 1/2 cup slivered almonds Combine the salt, pepper, softened butter, and one clove of minced garlic. Rub the chicken well with the mixture, inside and out. Combine the ground pork, onion, tomato, raisins, almonds, and the other clove of minced garlic and stuff the chicken with this mixture. Close the opening by sewing or skewering, and truss the chicken. Place the chicken in a rack in an open roasting pan and roast in a preheated oven at 375 degrees, allowing 20 minutes per pound, or until the chicken is browned and tender. Baste often with the pan juices. During the last 20 minutes of roasting, turn the chicken over so the back is browned. Port, Cream and Mushrooms Baked Whole Chicken RecipeServes 4 1 Whole chicken (3 lb) 1 lb Fresh mushrooms 1/2 tb Butter 1/2 ts Lemon juice 1/4 ts Salt 1 c Heavy cream 1/2 tb Cornstarch -- blended with 1 tb - of the cream 1 tb Minced shallots 1/3 c Port wine -Madeira may be substituted 1 tb Butter 1/4 c Cognac or a good brandy PREHEAT OVEN TO 425F. Truss the chicken, then dry the outside thoroughly and rub with 1 tablespoon butter all over the skin. TO BROWN THE WHOLE CHICKEN: Set the chicken on a rack, breast side up in the roasting pan, place in the oven for 5 minutes. Turn on its left side and baste quickly with butter, return to the oven for another 5 minutes. Turn on its right side for another 5 minutes, basting as before. TO ROAST THE WHOLE CHICKEN: Leave the chicken on its right side. Reduce oven temperature to 350F. Leave it for a total of 15-20 minutes, basting it at least every 10 minutes. Salt the chicken, turn it on its other side, and cook another 15-20 minutes, basting at least every 20 minutes. Turn the chicken breast up and continue basting every 10 minutes during the last few minutes it is roasting. TO TELL IF THE CHICKEN IS DONE: Prick the thickest part of the drumstick with a fork. If the juices come out clear yellow, it is done. If not, roast another 5 minutes and test again. As a final check, lift the chicken and drain the juices from its vent into the pan; if the last few drops are clear yellow, it is definitely done. Put the chicken on a warm platter, remove the trussing string, and let it sit at least 5-10 minutes before carving so that the juices will not retreat into the tissues. It can wait a good 30 minutes with foil over it. As the chicken roasts, wipe the mushrooms clean with a paper towel, cut off the ends and slice them; if small, leave whole. Bring 1/4 cup water to a boil with 1/2 tablespoon butter, lemon juice and salt. Add mushrooms, cover and cook for 8 minutes. Separate the cooking liquid and save it. Pour the cream and cornstarch and cream mixture into the mushrooms. Simmer for 2 minutes. Taste and correct seasoning and hold. When the chicken is done, remove it to its platter and remove all but 2 table- spoons of fat from the pan. Stir in the shallots and saute for 1 minute. Add the port and mushroom juices and reduce rapidly while deglazing the pan (scraping up the coagulated juices) until the liquid has reduced to about 1/4 cup. Add the mushrooms and cream. Simmer for 2-3 minutes, allowing the liquid to thicken slightly. Taste and correct seasoning; add more lemon juice to taste. Butter the inside of a casserole with butter; rapidly carve the chicken into serving pieces and sprinkle lightly with salt. Arrange it in the casserole for serving. Warm the cognac carefully, do not let it catch on fire. Set the chicken over moderate heat until you hear it begin to sizzle; pour the cognac over it and ignite it carefully with a match. Shake the casserole slowly till the flames have subsided. Pour the mushroom mixture over the casserole, basting the chicken. Cover and let it steep for 5 minutes. Do not allow the sauce to boil. Serve immediately. Poulet a L'ail (Chicken With Garlic) Whole Baked Chicken Recipe
Whole Roast Boiler-fryer/with Whole Grain Stuffing RecipeServes 1 3 pound whole chicken olive oil fresh rosemary 1 Whole grain rice stuffing -- see recipe garlic -- chopped fresh rosemary fresh basil -- optional orange juice -- optional Coat whole chicken with olive oil. Shove it into a paper bag. Roast in a 350 degree oven for about 45 minutes. Now pull the bag out of the oven; wipe the inside of the chicken with fresh rosemary and stuff with a whole grain rice dressing. Add fresh rosemary, finely chopped garlic and maybe just a little fresh basil, but no salt or pepper to the dressing or stuffing. Put the bird back into the oven and roast it for 20 minutes or more until its falling off the bones. Done as an additional touch squeeze orange juice over the chicken about 15 minutes before its done. This really sets your roast chicken apart. Roast Whole Chicken With Potatoes and Pan Gravy Baked Chicken Recipe
Roast Tarragon Whole Baked Chicken Recipe
Roasted Garlic Whole Chicken Recipe
Sweet and Sour Make Ahead Whole Baked Chicken Recipe - An Easy Chicken Recipe
Syrian Roast Whole Chicken RecipeServes 66 tablespoons olive oil or salad oil 1 teaspoon salt 1 teaspoon cinnamon 1 lb. ground lamb 1/4 teaspoon mace 1 cup slivered blanched almonds Juice of a lemon 1 whole roasting chicken (5 lbs.) 1/2 cup rice - half cooked Salted water to cover Heat 3 tablespoons of the oil in a heavy frying pan and brown the ground lamb for 10 minutes. Add the almonds, rice, salt, cinnamon, mace, and lemon juice. Cook for 5 minutes, then stuff this mixture - "hashwa stuffing" - into the bird. Sew the openings and truss the bird. Put the chicken into a large kettle with enough salted water to cover. Simmer for 1.5 hours, or until tender. Remove the fowl from the pot and let it drain. Brush the bird with the other 3 tablespoons of the oil and place on a rack in a roasting pan. Roast in a preheated oven at 400 degrees for 35 minutes, or until the fowl is well browned. Western Make Ahead Baked Whole Chicken Recipe - An Easy Chicken Recipe
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