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Whole Chicken Recipes

For the perfect roast chicken dinner every time, try this popular recipe


Here is a Whole Chicken Recipes that I love to cook in my kitchen. My brother's buddy asked me to find her the best Whole Chicken Recipes that is tasty. Also you should check out dinner ideas.

Herb Roasted Whole Chicken

1 large whole chicken
1/2 cup cooking oil (any kind)
1/4 cup water
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 dash salt
1 dash pepper

Combine oil,water,herbs,salt and pepper.
Pour or brush over the whole chicken before baking.
The oil and water dosen't mix very well but thats ok.
The water keeps it moist and the oil makes it crisp.
Any other herbs you like can be used in place of these.
Cover with foil and bake at 350 about an hour or until crispy and brown.

Crock Pot Whole Chicken

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup chopped onion (optional)

In a small bowl, combine the spices.
Remove any giblets from chicken and clean chicken.
Rub spice mixture onto the chicken.
Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I'm always in a hurry).
When ready to cook, put chopped onion in bottom of crock pot.
Add chicken. No liquid is needed, the chicken will make its own juices.
Cook on low 4-8 hours.
Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours).

Thai flavoured roast chicken

1.8 kg free range or organic chicken
1 bunch fresh coriander
2 red chillies
1 lime
1 inch piece fresh ginger

Wash the chicken and pat dry with kitchen paper.

Peel and finely chop the ginger. Peel and crush the garlic. Wash, zest and juice the lime. Wash, deseed and finely chop the chilli. Wash and roughly chop the coriander, including the stems.

Blitz the ginger, coriander, chilli, garlic and lime zest in a blender. Add 2 tablespoons of the olive oil, half the lime juice and a little sea salt and blitz again to a paste.

Place the chicken in a roasting tin. Working from the neck end of the chicken, push your fingers between the skin and the flesh to loosen it. Then spread the fragrant paste evenly over the breast meat and smooth the skin back into place.

Mix the remaining oil and lime juice together and drizzle over the chicken. Sprinkle with a generous grinding of black pepper.

Roast for approximately 90 minutes or until the juices run clear when you insert a skewer in the thickest part of the thigh.

Remove the chicken from the oven, cover with foil and leave to rest for 10 minutes before carving.

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