Any tips on baking a whole Chicken? Good spices to use, cooking times/temp, how to cook giblets, etc.?

This is a yummy recipe that I think came from Better Homes & Gardens originally. This will make you look like a pro! Ingredients * 1 (3-3 1/2 lb) roasting chicken * 1/2 cup kosher salt * 1 quart water * 2 tablespoons butter, melted * 2 garlic cloves, minced (or 1 tsp.

Jarred minced garlic) * 1 teaspoon dried basil, crushed * 1/2 teaspoon salt * 1/2 teaspoon ground sage * 1/2 teaspoon dried thyme, crushed * 1/4 teaspoon lemon-pepper seasoning or ground black pepper Directions 1 Place chicken in a 1 gallon zip-lock type bag. Pour 1/2 cup Kosher salt over chicken. Carefully pour 1 quart water over chicken and seal bag.2 Gently mix the salt/water solution to cover chicken.

Place sealed bag on a paper towel in the refrigerator and leave for at least 30 minutes. (This is called brining. ).3 Remove chicken from bag and rinse under cold water.

Pat chicken dry.4 Preheat oven to 375°F 5 In a small bowl, stir together basil, salt (1/2 tsp. ), sage, thyme, and lemon pepper (or pepper).6 In another small bowl, melt butter. Add minced garlic to butter and mix together.7 Remove neck and giblets from chicken.

Place chicken, breast side down, on a rack in a shallow roasting pan. Use a basting brush to paint garlic butter onto & under the chicken skin. Sprinkle part of the herbs over the butter.8 Turn chicken over and repeat with remaining butter and herbs.9 Roast, uncovered, for 1.25 - 1.5 hours, or until drumsticks move easily in the sockets and a meat thermometer registers 180°F.

If you have a crock pot, my favorite way to cook a whole chicken is included on my blog, here: saltandlemonade.blogspot.com/2009/02/eas... You can use the same prep method in the oven, just roast for 20 minutes a pound at 350 degrees. If you'd like to truss the chicken, Mahalo has some great instructions on How To Truss a Chicken.

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