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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 r |