Your Best Whole Chicken Recipes

[Spymaster]

Obviously a good old classic roast chicken is close to perfection but what else can you do with a good quality, free range bird? I'm happy to joint it up if required.

Inspire me ...

 

[friedaweed]

Tandoori innit

 

[Orang Utan]

that one with all of the garlic and butter in

 

[Spymaster]

that one with all of the garlic and butter in

??

 

[8ball]

Give it a decent burial, turn vegan and repent for your many, many sins.


edit: got the last 2 steps the wrong way round

 

[UnderOpenSky]

Tandoori innit

Keep meaning to do this to a whole bird. Idealy on the BBQ!

 

[Spymaster]

Tandoori innit

The idea has potential.

 

[UnderOpenSky]

This shit is the bomb. I've tried making my own and it just ain't as good. Make a special journey to a grocer in another part of town to buy it.

 

[Orang Utan]

??

Just slather it with butter inside and outside and shove as much whole garlic inside it as possible and roast it

 

[Spymaster]

Just slather it with butter inside and outside and shove as much whole garlic inside it as possible and roast it

Ah, that's a roast chicken. I want to get more funky with it.

 

[Pickman's model]

??

it is the one where you put all the garlic and all the butter you have in the chicken

 

[Orang Utan]

Or pot roast one with pancetta, shallots, butter and shitloads of wine.
Another great pot roast is with celery, new potatoes, sage, garlic and butter, with a third of a bottle of vermouth

 

[Pickman's model]

Ah, that's a roast chicken. I want to get more funky with it.

score the outside the chicken with a sharp knife and rub some sort of marinade in before roasting

 

[Spymaster]

Or pot roast one with pancetta, shallots, butter and shitloads of wine.
Another great pot roast is with celery, new potatoes, sage, garlic and butter, with a third of a bottle of vermouth

Now you're talking.

 

[8ball]

Now you're talking.

Unlike the chicken.
Because YOU MURDERED IT!!!

 

[UnderOpenSky]

Thinking on it I do a Persian inspired thing with saffron, olives and preserved lemons. Only done it with chicken parts, but it would work with a whole chicken with adjusted cook times.

 

[Fez909]

Spatchcock it.

Then chuck it in the grill/BBQ

 

[Spymaster]

Unlike the chicken.
Because YOU MURDERED IT!!!

I'm just not coping with my carnist fragility.

 

[strung out]

I went to a restaurant in Bristol last night that does Korean rotisserie chicken. There's a deep fried version too: Tongdak - Wikipedia

 

[Orang Utan]

 

[Orang Utan]

 

[UnderOpenSky]

View attachment 186569

That ones lush.

 

[eoin_k]

Burmese turmeric chicken:

Fry shallots and garlic in peanut oil until crispy brown, then drain the oil and use it to brown the jointed chicken and then saute more shallots and garlic and maybe some ginger, or galanga (? something like that). Add plenty of turmeric and a can of coconut milk. Simmer the chicken until cooked. Then cook angel hair rice noodles in the broth.

Serve with lots of bowls of peanuts, crispy shallots, raw chilies, coriander etc... for people to serve themselves at the table.

 

[Spymaster]

View attachment 186567

Think we may have a winner here.

 

[Spymaster]

Burmese turmeric chicken:

Fry shallots and garlic in peanut oil until crispy brown, then drain the oil and use it to brown the jointed chicken and then saute more shallots and garlic and maybe some ginger, or galanga (? something like that). Add plenty of turmeric and a can of coconut milk. Simmer the chicken until cooked. Then cook angel hair rice noodles in the broth.

Serve with lots of bowls of peanuts, crispy shallots, raw chilies, coriander etc... for people to serve themselves at the table.

And here.

 

[eoin_k]

I forgot the lime and fish sauce, and those tiny little dried fishes.....

 

[telbert]

Fucking cane it with 2 fucktons of garlic, lemon( grated rind and juice) and fresh thyme.Add a glass of white wine if you like , then slow roast for about 2 and a half hours.Throw some par boiled decent potatoes in for the last hour or so or serve with mash and all that banging juice/ gravy. Did this last sunday . Fucking beautiful.

 

[Epona]

I've done something very very similar to that turmeric chicken recipe, or I should more accurately say "adapted from" - I'm allergic to peanuts but it works with sunflower/rapeseed/veg oil and cashews to replace any peanut content. Very nice.

 

[friedaweed]

This shit is the bomb. I've tried making my own and it just ain't as good. Make a special journey to a grocer in another part of town to buy it.

View attachment 186558

That is a nice touch.

I use the following recipe for a whole bird and it's all stuff that you can get in your local spice gaff in one hit, in fact I think you can get most of this in the supermarket now except the Kashmiri chilli powder. It's this that sets it apart for my enslaved tasters now though because it adds that slow burn chilli addictiveness to the tandoori tang.

1/4 jar of minced ginger.
1/2 jar of minced garlic.
2 whole lemons juiced.
About 300 ml of decent full fat yogurt
At least 100 grams of Rajah Tandoori Masala
and about 50 grams of good Kashmiri chilli powder
50 grams of Dunn Rivers all porpoise seasoning. Make sure you get the one with the marine mammal in.
2 grated onions red or brown

Chuck it all in Brenda the blender and let it sweat whilst you prepare your bird.

Get the biggest fattest bird you can find. There's no room for skinny little poisons with this recipe. It's all about the curves.

Spatchcock the chicken or half it and remove all the skin. Deeply score the meat to the bone all over with a sharp knife to get those nice gaps for the spice to get into.

Smother the sticky stuff all over yer bird and wrap it in cling fillum or chuck it in a plastic bag and allow it to marinate as long as you can (I normally do this in the morning and leave it in the fridge until i get home).

Then whack it in tray with a tin foil hat on in a low oven for as long as time allows (I normally aim for about 2-3 hours min on about 90-100) and then turn it up to 190-210 35 mins or so before serving. Baste it as she blows and eventually all the juices will go into the meat and you will be left with a proper tasty coating of dry spice on succulent meat that you can just suck off the bone.

This is something that both my wife's kids and mine request on a regular basis when we chow. I'd claim all the kudos but I learnt this when I worked in a kebab shop when I was a student.

It's a full days prep and cook but I have this down to about an hours worth of actual work now and it's a family favourite that is ever-present even if we're having chilli, curry, BBQ or Haggis.

 

[The39thStep]

This is delicious . Peruvian Pollo a la Brasa, The chicken is marinated in olive oil, lime juice, garlic and spices under the skin its best imo on a rottiserie but I've done it in the oven and its been good . There is an accompanying green sauce, which made from sour cream , mayonaise , corriander leaf and jalapeño peppers which is the dogs bollocks .

https://www.onceuponachef.com/recipes/peruvian-style-roast-chicken-with-green-sauce.html