galoisien

So whole chickens are selling at the supermarket today for $0.59/ib after the rewards card discount! (Even cheaper than chicken backs.) I would have totally gotten whole chickens for like $2.50/each except I was trying to clear my fridge already and while I can toss chicken backs into the pot without much preparation, I'm not sure what to do to prepare whole chickens!

My friends and I are planning to have some sort of cooking party before school starts so I figured $2.50/chicken is quite tempting! But except for the bones (stock!! yum) I'm not sure what to do to fully make use of a whole chicken.

I don't think I want to bake the entire thing. That just seems like an awful waste of good meat since I'm sure the thing will cook unevenly and I'm not an awful big fan of baked whole chicken anyway.

mathmom

Roast chicken is my favorite easy meal. You get crispy skin and moist insides.

Here's my recipe:
Oven at 450.
Pour 2-3 Tb. of melted butter over chicken. Salt and pepper outside and inside.
If you have fresh herbs put some in the cavity, or dried, or none. Put the chicken in a pan slightly larger than the chicken.
Strew some garlic (4-5 cloves), onions or shallots around the chicken. But if you don't like it, just chop up the chicken and cook it however you like.
Pour some liquid (about a half cup) around the chicken. I like wine, but juice, broth or water also work. If it dries out add some more.
Cook for about an hour till crispy and brown on the outside. Basting every 20 minutes or so.

However if you don't like roast chicken, just chop it up with a good knife and cook it some other way.

violadad

It depends. There are whole fryers, whole roasters. The main differences are in size, with the fryers smaller, the roasters normally in the 6 -8 pound range. These often are "plumper" birds, specifically bred for roasting and the longer cooking times required.

Depending on the type, there are countless recipes.

Whole fryers are cheaper than butchered birds sold as complete, or as specifically labeled breasts, quarters, halfs, etc.

Countless fool proof recipes available on-line. Depends what you want to do and how much prep & cooking time you want to spend.

Novelisto

You can eat from a roast chicken for several days, what with chicken caesar salads, chicken hash, chicken sandwiches, etc. A turkey will keep you eating even longer, but you have to have an oven big enough to handle it, unless you just buy the breast. Pound for pound, you can save serious green by cooking a chicken or a turkey on Saturday and dining off it until the end of the week.

PackMom

If you buy a whole chicken be sure you check the cavity. Often liver, gizzards, etc. are inside wrapped in paper and should be removed before cooking. Another great use for leftover roasted chicken is chicken salad.

galoisien

Any tips for:

Something easy for 2 or more people to prepare together....

Something with the highest flavor / dollar ratio. I don't think I have wine (although perhaps, my floormates might ), but I have tumeric-based curry powder, basil paste, mint flakes, yogurt, sour cream, milk, jam and jelly, soy sauce, bouillon, jasmine rice (as well as the usual celery, carrots, potatoes, garlic, ginger and onions). I may also be able to borrow other spices...and get other materials.

I don't mind spending up to 4 hours.

I'm a newb at marinading. I think my friends will be too. A marinade based on instinct and stuff, perhaps?

Juicy chicken: +. Soft and jelly-like chicken skin: +. Preferably, I want to minimise the risk of having the meat dry up due to some error.

archiemom

Cut it into pieces and then prepare according to a familiar recipe.

hmom5

Since you love stock, cook the whole chicken in it. Take a big pot, put in some oil and brown the chicken on all sides. It won't brown all over but that's OK. Remove the chicken and brown lots of onions until they are very golden (caramelized). When they are almost done add lots of garlic and brown but don't burn. Pour off the fat and return chicken to the pot. Cover with stock, water or a mix. Add thyme, rosemary, sage, dill, red pepper flakes or whatever spices you like, dried, fresh or both. Turn to simmer and let cook for about an hour. Then add veggies. I like lots of mushrooms, potatoes, carrots. Let simmer another half hour. Yum! And it smells amazing cooking! Ladle the broth and veggies into a bowl and add pieces of the moist, falling off the bones chicken. A perfect winter meal with salad and good bread.

archiemom

Like this Copy Cat Boston Market recipe.

musicamusica

im with HMOM5---cook the whole chicken in the stock pot. After that you can use the stock and chicken meat to make a large chicken pot pie. There are plenty of great recipes for pot pie on epicurious.com or foodtv.com.

ucsd_ucla_dad

You could -

- Take bets on whether the chicken will cross the road or not and if it does, ponder why. This assumes your chicken is alive.

- Have a chicken hurling contest to see who can hurl it the furthest without using motorized devices. This assumes your chicken isn't alive.

- See who can come up with the most comical chicken outfit to dress the chicken up in. In this case it doesn't matter if the chicken is alive or dead.

Oh wait - maybe you were looking for recipes...

barrons

Beer Can Chicken

BEER CAN CHICKEN RECIPE - IN THE OVEN

hmom5

The above is the same idea as the Spanek vertical roaster, which to me is the best way to roast a chicken. Think I'll try it to see what the beer does.

barrons

A beer can is far cheaper and you get to drink half of it too! Adds moisture and flavor.

BunsenBurner

I second barrons's suggestion! Makes great chicken.

The easiest marinade: store-bought Italian dressing.

Otherwise, invest in a good knife (I see you are doing quite a lot of home cooking), separate the bird into wings, legs, breast halves, etc. (just like the more expensive pieces you get from a supermarket). Use the residual "skeleton" to make chicken broth, and use the other parts for other recipes.

Are you planning to major in chemistry? You seem to have a talent for experimentation and cooking which are important in this field