Does anyone have a good recipe for how i can bake a whole chicken in the oven?
(Chicken still in 1 piece)
I would like to try this soon!
Do you/would you stuff it aswell?
Re: Whole chicked baked/cooked
I think TLK once posted the soda can chicken.. we have made that quitea few times and it’s awesome!!!
here is the recipe..
-Buy the skinless whole chicken
-Remove the fat, clean it well and rinse it under water
-Rub ginger garlic paste on it.. let it sit for 15 mins and rinse it well
-Make deep cuts on the chicken
-Prepare a paste of 1/2 cup of yogurt, 1 tbsp on National lahori chargha masala, and a pinch of red food color
-Rub that paste on the chicken to give it reddish color when roasted
-Prepare the chargha masala paste following the recipe on box (remember the box doesn’t ask for any yogurt so that paste was made in olive oil and lemon juice)
-Rub the oil+masala paste over the entire chicken inside out
-We marinated it for only six hours but next time we will try it for 24 hours (longer the better)
-Preheat the oven to 350 degrees F (175 C)
-Discard 1/2 of gingerale can (the recipe said any lemon lime soda such as Sprite etc), pour some lemon juice in there.
-place the can in a baking pan, and make the chicken sit upright on that can.
-Plug the neck of chicken with an onion (soaked in vinegar)
-Remove the top rack from the oven and place the baking pan on the bottom rack.
-Roast the chicken for 1 and half hour at 350.. we did open the oven door couple of times just to make sure it wasn’t going to burn 
-Remove the chicken from oven, take pics, discard the can (be very careful while removing it because it will be VERY HOT)
here is teh picture..
Re: Whole chicked baked/cooked
Looks good and weird at the same time
I dont understand the gingerale can part..
Are u saying the can should be half filled with gingerale/any lemon lime soda and some lemon juice?? and does it fit easily?
Are there any other suggestions for the masala?in case i wont find the National lahori chargha masala..
What is the number of serving with 1 chicken?
Re: Whole chicked baked/cooked
you asked for the whoel chicken so of course this is what it looks like!
can should be half filled with gingerale and just a lil bit of lemon juice.. don't fill up the whole thing.. it may explode.. the lemon juice gives it that lemony taste and it turns out very soft from inside due to ginger ale can!
You can use any other masala I guess.. I wrote this down for friends exactly the way I followed it.. you can always make changes to it!
serving.. umm I dunno.. I guess that will depend on the size of teh chicken.. for us it's usually just my husband and I and we eat it for couple of days!
Re: Whole chicked baked/cooked
I've never tried it like above (using a can, etc.), but I stuff it with parboiled rice and veggies.
I don't have exact measurements since I usually just do my own thing with spices and ingredients, so hopefully it won't confuse you.
Wash and pat dry whole chicken (with skin on.) Melt some butter, and rub all over. Also rub garlic paste, salt, paprika flakes, lemon juice, and any other spices you might wanna use (oregano, black pepper, rosemary leaves, etc.) Cover and marinate for a few hours or overnight.
You have two choices: you can sear first or bake just like that. If searing, take out chicken and leave at room temperature for about an hour. Heat oil in a pan, and shaloow fry chicken evenly on all sides, using tongs to rotate.
For stuffing: I use parboiled rice, but you could use regular basmati too, I suppose. I boil rice until half to 3/4 way done. Chop your veggies (red/green peppers, red onion, carrots, celery, and any other veggie you like). Mix in with partially cooked rice. Add your spices to taste, and sprinkle lemon juice. Stuff this mixture into the cavity of the chicken. Leave aside any leftovers to add later.
Preheat oven to 375F. Place chicken in a roasting pan. Bake for an hour. If you have leftover stuffing, place it around the chicken after the first hour of baking, loosely cover with foil, and bake for another half hour to 45 min -- until the chicken is done and juices run clear. If the chicken hasn't been seared, uncover the roasting pan and brown for a few minutes at the end. Be careful though, if you leave it in the oven uncovered too long, the rice becomes crunchy -- not very appetizing.
Re: Whole chicked baked/cooked
I just marinated the chicken with butter,salt,black,pepper,a lil chilli powder,lemon juice,oregano...
lets hope for the best tomorrow, when i put it in the oven...
:)
(although my mom said, i shudnt have used butter coz it already gets too greasy?? hmmm)
Re: Whole chicked baked/cooked
dont stuff the chicken until it is cooked.
Re: Whole chicked baked/cooked
A quick question!
My chicken is 1600 grams... im going to bake it for 1.5 hour on 175 C...
Im not using the can method and im not stuffing it either.. should i 'close' the chicken by 2 onions.. one in the neck and one from the downside?
what is this good for???
Re: Whole chicked baked/cooked
dis is it! 