Whole Chicken In A Pan Recipes

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USING THE WHOLE CHICKEN



Using the whole chicken image

Make the most of a whole chicken (or just leftovers) with these easy, money-saving recipe ideas

Provided by Jamie Oliver

Categories     Chicken Recipes     Chicken

Time 1h35m

Yield 4

Number Of Ingredients 16

1 higher-welfare chicken
carrots
a few sticks celery
1 onion
1 sprig of fresh rosemary
1 fresh bay leaf
a few peppercorns
1 teaspoon sea salt
2 crushed bulbs garlic
new potatoes
mixed salad leaves
fresh herbs
1 splash extra virgin olive oil
lemon juice or balsamic vinegar
noodles
vegetables, such as sweetcorn, baby corn, pak choi, chilli or sugar snap peas

Steps:

  • Poached Chicken
  • The first thing to do is to get yourself a good quality, higher-welfare chicken and put it in a large pot. Cover it with water and add any veg you have handy. I like to add some chopped up carrots, a few sticks of celery, and an onion. Then I throw in some herbs; perhaps a sprig of rosemary and a bay leaf. Add a few peppercorns, a teaspoon of sea salt and a couple of crushed bulbs of garlic and you're off. Bring it all to the boil and then simmer for about an hour and twenty minutes. Trust me when I say you are going to get beautifully soft and silky cooked chicken, plus a lovely broth.
  • The reason I love this poached chicken is that you can make it into a hearty meal all year round by using whatever seasonal veg is available. For example, after the chicken has been poaching for about an hour, you could add some quartered fennel. This will cook with the chicken for the last 20 minutes. Things like beans and peas should go in five minutes before the chicken is ready to come out as they cook quickly.
  • Basically, as long as you know how long your vegetables take to cook, the choices are endless. Below is a list of veg and their timings to get you started. Keep in mind that if it's summer time the seasonal veg will cook really quickly and be light and delicious.
  • • Chopped swedes and turnips - 30 mins • Cabbage - 20 mins • Chopped potatoes/ new potatoes - 20 mins • Quartered fennel - 20 minutes • Frozen or fresh broad beans & peas - 5 minutes • Chopped asparagus - 5 minutes • Spinach - 30 seconds
  • When your chicken is cooked, take it out of the pot, and use a fork to shred as much meat off the bones as possible. Have a little taste to make sure it's seasoned enough for your liking. Take that torn up beautiful white and dark chicken meat and divide it among some bowls. To finish off, ladle some of the tasty poached broth and veg over it to make a lovely meal of steaming potatoes, greens and peas. This is a great dinner, especially served with a nice dollop of horseradish sauce or mustard.
  • The Italians do multiple versions of this dish using shins of beef, shoulders of pork and even poached duck (which is delicious). If you try these, don't forget that different meats take different times to cook. For duck, pork and shins of beef we're talking about 3 hours of poaching, or until the meat is falling off the bone.
  • Chicken Salads
  • You can also use the shredded meat from your poached chicken to make a really hearty salad. In the summer, toss it in with some cooked new potatoes, mixed salad leaves and herbs. Dress at the last minute with a splash of extra virgin olive oil and lemon juice or balsamic vinegar then serve it up on a big platter. Delicious!
  • Tasty broth
  • When you make poached chicken you are going to be left with quite a lot of broth. Don't throw this away! There's something really nice about having simple, clean, therapeutic chicken broth. So put it through a sieve, bag it up and freeze it to use later. It will be fantastic as a stock for making risottos, gravy or soups. For an Asian twist, you could add noodles and veg such as sweetcorn, baby corn, pak choi, chilli or sugar snap peas to the broth.
  • After a roast chicken
  • Because I love roast chicken, and eat it on a regular basis, I am now in a routine where, before doing the washing up, I throw the carcass and any tasty scraps and scrapings from the roasting and carving tray into a pot.
  • I cover the chicken with water, add some herbs and bring it all to the boil. This also makes a lovely cloudy broth that you can leave to simmer for an hour or so while you watch a bit of telly in the evening. This broth can be used in the same way as above.
  • I hope these ideas are helpful. They are certainly tasty. So give them a try and use up all of that chicken!

Nutrition Facts : Calories 281 calories, Fat 11.8 g fat, SaturatedFat 3.3 g saturated fat, Protein 42.9 g protein, Carbohydrate 0.5 g carbohydrate, Sugar 0.4 g sugar, Sodium 0.37 g salt, Fiber 0.1 g fibre

ONE-PAN WHOLE ROASTED CHICKEN & VEGGIES RECIPE BY TASTY



One-Pan Whole Roasted Chicken & Veggies Recipe by Tasty image

Here's what you need: medium yellow onion, medium carrots, tuscan kale, extra virgin olive oil, kosher salt, black pepper, white wine, whole chicken, fresh rosemary, fresh thyme, lemon, cast iron pan, kitchen twine

Provided by Crystal Hatch

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

1 medium yellow onion, thinly sliced
6 medium carrots, cut on the bias into 1/2 inch (12MM) slices
1 package tuscan kale, about 1/2 bunch, stem removed
3 tablespoons extra virgin olive oil, divided
kosher salt, to taste
black pepper, to taste
½ cup white wine, such as Pinot Grigio or Sauvignon Blanc
3 lb whole chicken, giblets removed, patted dry
8 sprigs fresh rosemary
8 sprigs fresh thyme
1 lemon, halved
cast iron pan, 12 inch (30 cm)
kitchen twine

Steps:

  • Arrange an oven rack in the center of the oven, then preheat to 425˚F (220˚C).
  • Toss the onion, carrots, and kale in a 12-inch (30 cm) cast iron skillet with 2 tablespoons of olive oil, salt, and pepper until well coated. Pour the white wine over the vegetables.
  • Season the chicken all over with salt and pepper, then brush with the remaining tablespoon of olive oil. Stuff the rosemary, thyme, and lemon inside the cavity, tie the legs closed with kitchen twine, and tuck the wings underneath the bird. Place the chicken, breast-side up, on top of the vegetables in the skillet.
  • Roast the chicken for 1 hour, rotating the pan halfway through cooking. The chicken is done when it is golden brown, the skin is crispy, and an instant-read thermometer inserted into the thigh registers 165˚F (70˚C). Remove from the oven and let the chicken rest for 15 minutes.
  • Carve the chicken, then plate alongside the vegetables. Pour the pan drippings over the top and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 610 calories, Carbohydrate 15 grams, Fat 41 grams, Fiber 4 grams, Protein 40 grams, Sugar 4 grams

MOIST ROASTED WHOLE CHICKEN



Moist Roasted Whole Chicken image

I found a version of this recipe online somewhere and used it to take a roasted chicken to church for a special sampling of foods you can get from ordering foods from Angel Food Ministries. (http://www.angelfoodministries.com/) Everyone raved about it and since I am going to roast one for home today I decided to add the recipe here too. This is a well seasoned bird which is cooked with high heat for the first 20 minutes then cooked the remaining 40-50 minutes at a lower temperature. This makes the chicken nice and moist and very flavorful. It's easy and quick to prepare as well.

Provided by CarrolJ

Categories     Chicken

Time 1h15m

Yield 1 whole chicken, 4-6 serving(s)

Number Of Ingredients 7

1 -3 lb roasting chicken
1 1/2 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon paprika

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.).

Nutrition Facts : Calories 206.8, Fat 16.8, SaturatedFat 4, Cholesterol 53.5, Sodium 632, Carbohydrate 0.8, Fiber 0.5, Sugar 0.1, Protein 12.8

WHOLE CHICKEN IN A PAN



Whole Chicken In a Pan image

I can finally make a whole chicken after work for dinner! This quick-cooking method makes crispy skin and beautiful presentation!

Provided by Jackie

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h

Yield 4

Number Of Ingredients 5

1 whole fryer chicken, 3 to 4 pounds
1 tablespoon dried sage, crumbled
salt and ground black pepper to taste
1 tablespoon butter
1 tablespoon olive oil

Steps:

  • Place the chicken breast-side down on a cutting board. With a poultry shears or sharp knife, make two vertical cuts about 1 1/2 inch apart on each side of the backbone, all the way from the neck to the tail. Cut through the bones, and remove the backbone and tail. Open up the chicken so it lays flat.
  • With the chicken still breast side down, use your sharp knife to slice through the cartilage at the top of the breast bone, working from the inside of the chicken. Hold the chicken in your two hands, and bend it backwards to make the breastbone pop out; pull out the breastbone and the cartilage. Use your knife to slice out the ribs from the inside, if you desire. Try not to cut through the skin.
  • In a small bowl, mix the sage, salt, and black pepper. Use your fingers to rub the sage mixture all over the inside and outside of the chicken, and push the seasonings under the skin as well.
  • Melt butter with olive oil in a 12-inch heavy skillet over medium-high heat. Have a second heavy skillet (such as a cast-iron skillet) or a heavy Dutch oven ready for flattening the chicken. (If you don't have either of those things, wrap a brick in aluminum foil.) When the oil and butter just begin to give off wisps of smoke, place the chicken into the skillet, skin side down and flat. The "knees" of the chicken legs should point towards each other so the legs are flat. Place a piece of aluminum foil on top of the chicken, and weight it down with the heavy skillet or Dutch oven to press the chicken down as it cooks.
  • Cook the chicken until the skin is crisp and browned, 12 to 15 minutes; carefully remove the weight and foil, and turn the chicken over so the opened-up side is down. Replace the foil and weight, and cook the chicken until the juices run clear and the meat is no longer pink at the bone, about 15 more minutes. An instant-read thermometer inserted into thigh meat, not touching bone, should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 697.4 calories, Carbohydrate 0.3 g, Cholesterol 225.9 mg, Fat 44.8 g, Fiber 0.2 g, Protein 68.9 g, SaturatedFat 13.1 g, Sodium 230.3 mg

FLATTENED PAN-ROASTED CHICKEN



Flattened Pan-Roasted Chicken image

Provided by Melissa d'Arabian : Food Network

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 11

1 (3 to 4 pound) chicken
1/2 cup brown sugar
1/2 cup kosher salt
4 cups hot water
1 small onion, chopped
1 tablespoon whole black peppercorns
2 sprigs fresh tarragon, coarsely chopped
2 cloves garlic, coarsely chopped
4 cups ice water
1/2 cup white wine
3 tablespoons olive oil

Steps:

  • To prep the chicken:
  • On a work surface, place the chicken breast-side down with the neck of the chicken facing you. Using kitchen shears, cut along the length of the backbone on both sides and remove. Turn the chicken over, breast-side up. Open it on the counter and flatten the chicken as much as you can with your hands.
  • In a large metal bowl, whisk together the sugar, salt, and hot water, until the sugar and salt are dissolved. Add the onion, peppercorns, tarragon, garlic, ice water, and wine. Stir well. Add the chicken to the brine. Place in the refrigerator for 1 hour.
  • Preheat the oven to 400 degrees F.
  • Remove the chicken from the brine and dry well with paper towels. Set the chicken aside. Place a large skillet over medium-high heat. Add the olive oil to the hot skillet, and then place the chicken into the skillet skin-side down. Place another heavy pan on the chicken pressing it down firmly to get maximum skin contact with the hot skillet. Reduce the heat to medium and cook under the weight for 8 to 10 minutes. Once browned, remove the weights; turn the chicken skin-side up. Place the chicken in the oven until the meat is 160 degrees F, about 20 to 25 minutes. Let the chicken rest 10 minutes before serving.

WHOLE STUFFED CHICKEN WITH GRAVY



Whole Stuffed Chicken With Gravy image

This flavorful whole roasted chicken is stuffed with a savory bread dressing; easy to make, it's the perfect Sunday dinner.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h30m

Number Of Ingredients 22

For the Chicken:
1 (5-pound) whole chicken
1 tablespoon butter (melted)
1 tablespoon butter (cold; cut into small pieces)
Kosher salt (to taste)
Black pepper (to taste)
Optional: fresh thyme, rosemary, and sage
For the Stuffing:
1/4 cup butter
1/2 cup onion (chopped)
1/2 cup celery (chopped)
1/2 teaspoon dried thyme (or poultry seasoning to taste)
2 tablespoon fresh parsley (chopped, or 2 teaspoons dried parsley flakes)
2 cups soft breadcrumbs
2/3 cup milk (divided)
Kosher salt (to taste)
Freshly ground black pepper (to taste)
1 egg (beaten)
For the Pan Gravy:
Drippings from the chicken
3 tablespoons flour
1 1/2 to 2 cups chicken stock

Steps:

  • Gather the ingredients.
  • Preheat the oven to 375 F. Line a roasting pan with foil and set a rack in the pan.
  • Gather the melted and cold butter.
  • Using your hands or a brush, rub the chicken with the melted butter.
  • Tuck the pieces of cold butter under the chicken's skin along with the optional fresh herbs. Sprinkle the chicken generously with salt and pepper. Set aside while making the stuffing.
  • Gather the ingredients.
  • Melt the butter in a skillet or sauté pan over medium-low heat. Add the chopped onion and celery. Cook, stirring, for about 5 minutes, or until the onion is translucent and the celery is crisp-tender.
  • Add the dried thyme, parsley, and breadcrumbs . Add about 1/3 cup of milk and stir to blend. Taste and season the stuffing with salt and pepper.
  • Stir in the beaten egg and enough of the remaining 1/3 cup milk, if needed, one tablespoon at a time to make a moist mixture. Remove from heat.
  • Loosely spoon the stuffing into the cavity of the chicken.
  • Close the cavity by sewing the loose skin together with toothpicks, or twine. Alternatively, cover the cavity with a piece of foil or a slice of bread.
  • Place the chicken, breast-side up, on the rack in the roasting pan.
  • Roast the whole chicken in the preheated oven for about 1 hour and 30 minutes to 1 hour and 45 minutes, basting several times with the pan juices. When done, the internal temperature of the thickest part of the thigh, away from fat and bone must read the minimum safe temperature for consumption of 165 F. The stuffing needs to have the same temperature reading.
  • Once cooked thoroughly, remove from the oven and let rest for about 15 minutes.
  • Gather the ingredients.
  • Skim off the fat from the pan drippings, or use a fat separator. Reserve the fat.
  • Add three tablespoons of fat back in the roasting pan, reserving the remaining drippings. Add the flour and stir to make a roux . Cook on the stove, stirring, for two minutes.
  • Put the reserved drippings in a 2-cup measuring cup and add enough chicken stock until you have 2 full cups of liquid.
  • Gradually stir the chicken stock mixture into the roux mixture. Continue cooking the gravy until thickened, stirring constantly. Season with salt and pepper to taste.
  • Carve the chicken and serve with cooked stuffing and pan gravy.

Nutrition Facts : Calories 1480 kcal, Carbohydrate 43 g, Cholesterol 483 mg, Fiber 3 g, Protein 130 g, SaturatedFat 30 g, Sodium 873 mg, Fat 84 g, ServingSize 4 servings, UnsaturatedFat 46 g

PERFECT ROAST CHICKEN



Perfect Roast Chicken image

For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 11

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

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