Bbqroasted Boned Whole Chicken Recipes

MOIST ROASTED WHOLE CHICKEN

Steps:

• Preheat your oven to 450 degrees before starting to prepare the chicken.
• Place the whole chicken into a medium sized baking pan.
• Rub the entire bird with the olive oil.
• In a small bowl combine the salt, pepper, oregano, basil, and paprika, then sprinkle evenly over chicken.
• In the preheated oven bake the chicken for 20 minutes.
• Lower the oven to 400 degrees.
• Continue baking for 40-50 minutes, or until golden brown and juices run clear.
• If your chicken looks like it is browning too quickly, Lay a sheet of tin foil over the top loosely and it will slow down the browning for you.
• Let the chicken rest in it's juices for at least 10 minutes before carving and serving. (This let's the bird reabsorb some of the juices and helps to make it even more moist.).

BBQ/ROASTED BONED WHOLE CHICKEN

Steps:

• This is easiest to do if the chicken has been allowed to warm to near room temperature.
• Put chicken on counter, breast side down.
• With knife or shears, cut away the wings, saving for stock.
• Make an incision in the carcass to expose the drumlet and blade bone on one side, carefully cutting away the meat and extracting the bones, again saving for stock. Repeat for the opposite side.
• (The hard part is now over!).
• Slit the skin down the backbones, and very carefully cut out the "oysters" along the back, and slowly but carefully cutting, strip the breast and skin from the ribs and carcass to the sternum, then repeat for the opposite side, ensuring the skin remains intact.
• The thigh joints should now be exposed, so carefully cut through the joint, and slit through the inside of the thigh to expose and remove the joint, ensuring the skin stays in place to hold the meat together.
• Throw the thigh bone into the "stock" pile, and repeat the process with the drumstick, and returning to the opposite side to repeat the process.
• Very carefully peel the skin and meat from the sternum, severing the wishbone connections, then carefully extracting the wishbone from the meat.
• (The first time you try this takes 30-40 minutes, you can bring it down to 15 minutes with practice!).
• You should now have a complete chicken, less wings, held together by its skin, and a pile of cuts that will make an excellent stock.
• The chicken meat will be fully exposed, and the skin more or less fully attached, and the fats enclosed between meat and skin.
• You may now season the meat from both sides, I personally use Lawry's seasoning salt, onion powder, garlic powder, paprika and so on --.
• The easiest way to proceed from here is to lay the meat out in a "seafood" wire basket to keep it neatly spread out, and then grill it briefly on the BBQ (losing the juices, but you can add smoke with wood chips) flipping the rack after about 7 minutes, or cooking it over a large roasting pan in the oven, capturing the juices for gravy -- note that spread out and thin like this, the cooking time is remarkably brief, and the "double seasoning" adds greatly to the taste and flavour.

BBQ GLAZED ROAST CHICKEN

Steps:

• For the sauce: In a bowl whisk together the ketchup, BBQ sauce, sugar, vinegar, Worcestershire sauce, mustard and BBQ rub seasoning. Then pour the sauce in a thick-bottomed saucepan over low heat. Cook to blend the flavors, 10 to 15 minutes. Once warmed, remove from the heat and hold in a warm spot.
• For the chicken: Preheat the oven to 300 degrees F. Drizzle both sides of each chicken with the oil. Next, mix the salt, pepper and cumin in a bowl, and then sprinkle over both sides of each chicken. Place the chicken, breast-side up, on a flat cookie sheet and cook until the internal temperature reaches 165 degrees F, 30 to 35 minutes.
• When fully cooked, remove the chickens and lightly glaze the skin with the BBQ sauce. Return the chickens to the oven, allowing the BBQ sauce to glaze the birds, 10 to 12 minutes.
• Serve with a choice of sides.

ROASTED LIME CHICKEN

Steps:

• Combine the first 9 ingredients in a small bowl. Cover and refrigerate 1/4 cup marinade; pour remaining marinade into a large shallow dish. Add the chicken and turn to coat. Refrigerate for at least 4 hours., Drain chicken, discarding marinade. Place lime wedges inside the cavity. Tuck wings under chicken; tie drumsticks together. Place chicken breast-side up on a rack in a shallow roasting pan. Brush reserved marinade over chicken., Bake at 350° for 2 to 2-1/2 hours or until a thermometer inserted in thigh reads 165°. Cover loosely with foil if chicken browns too quickly. Let stand 15 minutes before carving.