Chicken / Chicken Cooking: Whole
Cooking a whole chicken is easy and impressive to guests. Below
we will outline cooking a whole chicken and some techniques to
make your whole chicken succulent and tasty.
Dry Rubbed Whole Chicken.
Picture sent from Waynesboro, Va. |
You can bake a whole chicken and season it any way you like, although
we prefer dry rub or a marinade. Leave the skin on during cooking
to retain the natural succulence of the chicken meat and to prevent
dry or tough cooked chicken, even if you decide to throw it away
after chicken has cooked.
Basic Baked Chicken Recipe:
- 1 chicken, whole
- Salt and black pepper
- Olive Oil
Preheat oven to 350 degrees F.
Season the inside of the chicken by rubbing with salt and pepper. Rub the outside with olive oil and rub salt and pepper
to season. The better quality salt and pepper the better flavor,
as with any ingredients. You may also use herbs and spices at
your discretion. Thyme, sage and rosemary compliment chicken nicely.
You would apply them the same as you would the salt and pepper.
Place a whole chicken in a roasting pan.
Cook the chicken for 1 to 1 1/2 hours or until the internal temperature
reaches 180 for thighs (taking the reading in the thickest part).
Once it is done it is a good idea to remove from the oven, cover in foil, and let rest for 10 minutes or so. This is called resting and allowes the temperature to equalize and the juices to redistribute. When you carve the chicken the meat should
no longer be pink and juices will run clear.
Better, some would say yummy, baked chicken recipe:
• 1 chicken, whole
• Knox's
Yummy Chicken Dry Rub
• Olive Oil
Preheat oven to 350 degrees F.
Season the inside of the chicken by rubbing with Knox's
Yummy Chicken Dry Rub. Rub the outside with olive oil and rub with Knox's
Yummy Chicken Dry Rub Dry Rub to season.
Place a whole chicken in a roasting pan.
Cook the chicken for 1 to 1 1/2 hours or until the internal temperature
is 180 degrees in the thickest part of the thigh or breast. Once it is done remove from the oven, cover in foil, and let rest for 10 minutes or so. This is called resting and allowes the juices to redistribute and the temperature to equalize. When you carving the meat should
no longer be pink and juices will run clear.
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