Monday, May 17, 2010

Whole Chicken

Rinse with cold water and pat dry with paper towel. Set in a pan on a wire rack. Put a 1/2 spoon full of salt on the inside. Leave legs/wings tied down. Put 4 cups water under the bird along with a few splashes of white cooking wine.

Put olive oil on the bird followed by black pepper, thyme and rosemary.

Cook at 375 degrees for 1 hr and 20 minutes, baste every 15 minutes.
(This is for a 3 1/2 to 4 lb chicken.)

(Length to 2 hours cooking time if the chicken is 4 1/2 to 5lbs. Or if it is 5 to 6 lbs lower the temperature to 325 degrees and cook for 2 to 2 1/2 hours.)

Just throw a whole frozen chicken in the crockpot and cook it on low for 10 hrs. It is so easy to de-bone so you can add it to any recipe.

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