Hi, I have a whole chicken, 2.5 lbs. I'd like some ideas that are new to me
on methods to make it. Not looking for ones where you cut the chicken to
parts, nor dry rubs (my normal).

Just poking about. Larder quite low on fresh veggies so we are down to head
cabbage, shallots, onions, and a daikon. I may have 1-2 russet potatoes.
If I had more veggies, I might do a chicken soup.

"cshenk" > wrote in
:

> Hi, I have a whole chicken, 2.5 lbs. I'd like some ideas that are new
> to me on methods to make it. Not looking for ones where you cut the
> chicken to parts, nor dry rubs (my normal).
>
> Just poking about. Larder quite low on fresh veggies so we are down to
> head cabbage, shallots, onions, and a daikon. I may have 1-2 russet
> potatoes. If I had more veggies, I might do a chicken soup.
>
>


http://s199.photobucket.com/albums/a...0butt%20chook%
20and%20choc%20pud/


http://tinyurl.com/m5p9h4


:-)




--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

"cshenk" > wrote in
:

> Hi, I have a whole chicken, 2.5 lbs. I'd like some ideas that are new
> to me on methods to make it. Not looking for ones where you cut the
> chicken to parts, nor dry rubs (my normal).
>
> Just poking about. Larder quite low on fresh veggies so we are down
> to head cabbage, shallots, onions, and a daikon. I may have 1-2
> russet potatoes. If I had more veggies, I might do a chicken soup.


Try any of these?

http://allrecipes.com/Search/Recipes...oast%20chicken

Andy

On Sun, 8 Nov 2009 09:40:42 -0500, "cshenk" > wrote:

>Hi, I have a whole chicken, 2.5 lbs. I'd like some ideas that are new to me
>on methods to make it. Not looking for ones where you cut the chicken to
>parts, nor dry rubs (my normal).
>
>Just poking about. Larder quite low on fresh veggies so we are down to head
>cabbage, shallots, onions, and a daikon. I may have 1-2 russet potatoes.
>If I had more veggies, I might do a chicken soup.

It's getting to be chicken and dumpling weather that would be nice.
Dang, I just thought about some nice chicken Pho, that would be yummy.

Whole Chickens I roast or use to make stock.
Lately I've been cutting off the legs, wings and breast meat then
making stock from the rest.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 10/30

In article >, "cshenk" > wrote:
>Hi, I have a whole chicken, 2.5 lbs. I'd like some ideas that are new to me
>on methods to make it. Not looking for ones where you cut the chicken to
>parts, nor dry rubs (my normal).
>
>Just poking about. Larder quite low on fresh veggies so we are down to head
>cabbage, shallots, onions, and a daikon. I may have 1-2 russet potatoes.
>If I had more veggies, I might do a chicken soup.

Tie it inside a brown paper bag and roast it in a wood-fired oven!
(My grandmother did it like that for Sunday dinner [now "lunch"] back
in the days when roast chook was a special treat and a sirloin beef
roast was oh, hum. And the aroma had us all salivating by 12 noon. :-)

Cheers, Phred.

--
LID

"Andy" > wrote
> "cshenk" wrote in

>> Hi, I have a whole chicken, 2.5 lbs. I'd like some ideas that are new
>> to me on methods to make it. Not looking for ones where you cut the
>> chicken to parts, nor dry rubs (my normal).

> http://allrecipes.com/Search/Recipes...oast%20chicken

This one looks likely:

Ingredients
a.. 1 (4 pound) whole chicken
b.. salt and pepper to taste
c.. 1 cup dry vermouth
d.. 4 shallots, chopped
e.. 1 clove garlic, minced
f.. 1 cup whipping cream, heated until steaming
g.. 1 tablespoon cracked black peppercorns

Directions
1.. Preheat the oven to 350 degrees F (175 degrees C). Remove giblets from
chicken, and season inside and out with salt and pepper. Place chicken into
a roasting pan with vermouth, shallots and garlic.
2.. Cover the roasting pan, and bake for 1 hour and 20 minutes in the
preheated oven, or 20 minutes per pound.
3.. Strain liquid from the roasting pan into a saucepan. Cook over
medium-high heat until reduced to about 1/2 cup. Stir in heated cream, and
cracked peppercorns. Cook on medium-low heat for 5 minutes until thick, but
do not boil. Carve chicken, and serve with sauce.
I'll have to use sake (no vermoth) , got the rest!

The first thing that popped into my mind was tetrazzini. Try to google tetrazzini and find an authentic recipe. True tetrazzini involves simmering the entire chicken and some vegetables in water just to cover, essentially making your own chicken broth, which you strain and use to make the tetrazzini. Shred the chicken meat and incorporate.

-Cheers

On Sun, 8 Nov 2009 09:40:42 -0500, "cshenk" > wrote:

>Hi, I have a whole chicken, 2.5 lbs. I'd like some ideas that are new to me
>on methods to make it. Not looking for ones where you cut the chicken to
>parts, nor dry rubs (my normal).
>
>Just poking about. Larder quite low on fresh veggies so we are down to head
>cabbage, shallots, onions, and a daikon. I may have 1-2 russet potatoes.
>If I had more veggies, I might do a chicken soup.

Roast it with a basting sauce of soy, lemon and garlic?

--
I love cooking with wine.
Sometimes I even put it in the food.

cshenk wrote:
> Hi, I have a whole chicken, 2.5 lbs. I'd like some ideas that are new
> to me on methods to make it. Not looking for ones where you cut the
> chicken to parts, nor dry rubs (my normal).
>
> Just poking about. Larder quite low on fresh veggies so we are down to
> head cabbage, shallots, onions, and a daikon. I may have 1-2 russet
> potatoes. If I had more veggies, I might do a chicken soup.

I tried an interesting chicken recipe that I cam across in a magazine a
few years ago, and it was delicious. Salt and pepper the chicken inside
and out and rub the outside with a bit of olive oil. Stick a quarter
lemon and two garlic cloves into the cavity. Place it on a rack in a pan
with about 1/4 inch of water and cook it at 425 for about an hour and a
quarter. Remove the lemon and garlic and crush them into the pan
juices. Tent the chicken with foil while you cook the sauce down. Cut
into serving pieces and serve with the sauce. It is fast and easy, and
it is delicious.

On Nov 8, 9:40*am, "cshenk" > wrote:
> Hi, I have a whole chicken, 2.5 lbs. *I'd like some ideas that are new to me
> on methods to make it. *Not looking for ones where you cut the chicken to
> parts, nor dry rubs (my normal).
>
> Just poking about. *Larder quite low on fresh veggies so we are down to head
> cabbage, shallots, onions, and a daikon. *I may have 1-2 russet potatoes.
> If I had more veggies, I might do a chicken soup.

I put this marinade under the skin - just stick you finger in all the
spots where the neck & butt open.


Balsamic vinegar, sugar, salt , pepper, garlic powder, basil. Mix
together in bowl and then spoon under the skin, use remaining marinade
to coat outside of bird. Roast 1 1/4 hrs at 350. Tent and let rest for
15 min.
If you have a grill that will hold that temp do it on there,
preferably on oposite side from burners. Throw some wet wood chunks in
to make smoke. Simple and sooooo delicious.

On Nov 8, 6:40 am, "cshenk" > wrote:
> Hi, I have a whole chicken, 2.5 lbs. I'd like some ideas that are new to me
> on methods to make it. Not looking for ones where you cut the chicken to
> parts, nor dry rubs (my normal).
>
> Just poking about. Larder quite low on fresh veggies so we are down to head
> cabbage, shallots, onions, and a daikon. I may have 1-2 russet potatoes.
> If I had more veggies, I might do a chicken soup.

That chicken is too small for roasting, imho, but a good candidate for
spatchcocking and grilling. A good alternative to a dry rub is to
thaw one of your herb or garlic compound butters that you always have
in the freezer (you do, of course, don't you?) and spread it
generously everywhere you can reach under the skin. Then a little on
the outside of the skin, too, but not so much as to cause problems
with flare-ups on the grill.

Compound butters are great to have around for a variety of pan-cooked
things, too. Recently I used a basil-garlic butter to sauté some
shrimp. With a pinch of red chile pepper flakes it was great. -
aem

In article >,
"cshenk" > wrote:

> Hi, I have a whole chicken, 2.5 lbs. I'd like some ideas that are new to me
> on methods to make it. Not looking for ones where you cut the chicken to
> parts, nor dry rubs (my normal).
>
> Just poking about. Larder quite low on fresh veggies so we are down to head
> cabbage, shallots, onions, and a daikon. I may have 1-2 russet potatoes.
> If I had more veggies, I might do a chicken soup.

Check the citrus tarragon chicken recipe in my gallery. :-) If you have
lemons and/or limes on hand, it's a very simple recipe and has gotten
some good reviews.

Once I made that tho', I went googling for similar recipes and there are
several variations. I just made this one up as I went along as usual.
<g>

I think for the veggies, I'd cook them separately. Maybe roasted in a
pan in the oven with the chicken. I'd shred the cabbage, chop the
onions coarsely, fine chop the shallot and slice the daikon and potatoes
thinly and mix that all together before roasting it. Steaming that kind
of mix would work too but the daikon and potatoes would need to be
partially cooked first as they'd have longer cooking times than the rest
of it.

But you knew that. ;-)

I'd just keep it all simple... Spice the veggies however you like. I'd
use salt free lemon pepper and dill weed.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Sun, 8 Nov 2009 09:15:13 -0800 (PST), aem >
wrote:

>That chicken is too small for roasting, imho, but a good candidate for
>spatchcocking and grilling.

I would call that a generous bird. It's next to impossible to find
anything with a 3 as the first number sold whole at my grocery stores.

I'd just put seasonings on the skin and roast it on a vertical
roaster, but that's me.

--
I love cooking with wine.
Sometimes I even put it in the food.

aem wrote:

> On Nov 8, 6:40 am, "cshenk" > wrote:
>> Hi, I have a whole chicken, 2.5 lbs.
>
> That chicken is too small for roasting, imho,

I disagree.

--
Cheers
Chatty Cathy

ChattyCathy wrote on Sun, 08 Nov 2009 19:51:03 +0200:

>> On Nov 8, 6:40 am, "cshenk" > wrote:
>>> Hi, I have a whole chicken, 2.5 lbs.
>>
>> That chicken is too small for roasting, imho,

> I disagree.

It sounds like a slightly overweight Rock Cornish Hen ( a young standard
chicken, perhaps fed a better diet than an egg machine.) Roasting a
stuffed Cornish Hen is the way to go.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"cshenk" > wrote in message
...
> Hi, I have a whole chicken, 2.5 lbs. I'd like some ideas that are new to
> me on methods to make it. Not looking for ones where you cut the chicken
> to parts, nor dry rubs (my normal).
>
> Just poking about. Larder quite low on fresh veggies so we are down to
> head cabbage, shallots, onions, and a daikon. I may have 1-2 russet
> potatoes. If I had more veggies, I might do a chicken soup.
Try this. It's simple, tasty and quick. Just spatchcock the chicken. Tuck
the wings up on the back. Rub all over lightly with olive oil. Sprinkle
with salt, pepper, garlic powder, thyme and rosemary. Cut up a couple of
carrots and potatoes. (Make sure their surface is dry) Toss veggies with
olive oil, salt and pepper, garlic powder, thyme and rosemary. Place
chicken in center of roasting pan and surround with veggies. Preheat oven
to 450F. Place chicken and veggies in oven for about 40 minutes. Chicken
and veggies should be nicely browned.
http://janetbostwick349.fotopic.net/c1380442.html
Janet

On Nov 8, 9:51 am, ChattyCathy > wrote:
> aem wrote:
> > On Nov 8, 6:40 am, "cshenk" > wrote:
> >> Hi, I have a whole chicken, 2.5 lbs.
>
> > That chicken is too small for roasting, imho,
>
> I disagree.
>
I've posted this link a couple of times before. It's to an article
from Sunset magazine reporting the results of blind-tasting 50 (!)
roast chickens. They were trying to determine which factors mattered
the most to achieve great roast chicken. They compared size, roasting
temperature, time, position in the oven, basting, etc. If you get
time or inclination you might give it a look. They were a little
surprised to discover that size of the bird mattered as much as it
did. -aem
http://findarticles.com/p/articles/m...6/ai_69494906/

"Janet Bostwick" > wrote in
news
>
> "cshenk" > wrote in message
> ...
>> Hi, I have a whole chicken, 2.5 lbs. I'd like some ideas that are
>> new to me on methods to make it. Not looking for ones where you cut
>> the chicken to parts, nor dry rubs (my normal).
>>
>> Just poking about. Larder quite low on fresh veggies so we are down
>> to head cabbage, shallots, onions, and a daikon. I may have 1-2
>> russet potatoes. If I had more veggies, I might do a chicken soup.
> Try this. It's simple, tasty and quick. Just spatchcock the chicken.
> Tuck the wings up on the back. Rub all over lightly with olive oil.
> Sprinkle with salt, pepper, garlic powder, thyme and rosemary. Cut up
> a couple of carrots and potatoes. (Make sure their surface is dry)
> Toss veggies with olive oil, salt and pepper, garlic powder, thyme and
> rosemary. Place chicken in center of roasting pan and surround with
> veggies. Preheat oven to 450F. Place chicken and veggies in oven for
> about 40 minutes. Chicken and veggies should be nicely browned.
> http://janetbostwick349.fotopic.net/c1380442.html
> Janet


Geez... poor chicken!

Andy

"Andy" > wrote in message ...
> "Janet Bostwick" > wrote in
snip

>> Try this. It's simple, tasty and quick. Just spatchcock the chicken.
>> Tuck the wings up on the back. Rub all over lightly with olive oil.
>> Sprinkle with salt, pepper, garlic powder, thyme and rosemary. Cut up
>> a couple of carrots and potatoes. (Make sure their surface is dry)
>> Toss veggies with olive oil, salt and pepper, garlic powder, thyme and
>> rosemary. Place chicken in center of roasting pan and surround with
>> veggies. Preheat oven to 450F. Place chicken and veggies in oven for
>> about 40 minutes. Chicken and veggies should be nicely browned.
>> http://janetbostwick349.fotopic.net/c1380442.html
>> Janet
>
>
> Geez... poor chicken!
>
> Andy
Why? Because I pinned his wings back? Or maybe the temp? Might have to
watch the roasting time with a chicken that small. . .I think the chicken I
did was probably 3-3.5 pounds. That temp. keeps the chicken juicy.
Janet

Andy > wrote in :

> Place chicken in center of roasting pan and surround with
>> veggies.


Ya suppose the chicken knew those veggies were its last meal???

Andy

In article >,
PeterL > wrote:

> http://tinyurl.com/m5p9h4
>
>
> :-)
>
>
>
>
> --
> Peter Lucas

Good looking bird Peter! I've never tried roasting one upright like
that. If I don't spatchcock, I'll often roast them breast down.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article
>,
aem > wrote:

> On Nov 8, 6:40 am, "cshenk" > wrote:
> > Hi, I have a whole chicken, 2.5 lbs. I'd like some ideas that are new to me
> > on methods to make it. Not looking for ones where you cut the chicken to
> > parts, nor dry rubs (my normal).
> >
> > Just poking about. Larder quite low on fresh veggies so we are down to head
> > cabbage, shallots, onions, and a daikon. I may have 1-2 russet potatoes.
> > If I had more veggies, I might do a chicken soup.
>
> That chicken is too small for roasting, imho, but a good candidate for
> spatchcocking and grilling. A good alternative to a dry rub is to
> thaw one of your herb or garlic compound butters that you always have
> in the freezer (you do, of course, don't you?) and spread it
> generously everywhere you can reach under the skin. Then a little on
> the outside of the skin, too, but not so much as to cause problems
> with flare-ups on the grill.
>
> Compound butters are great to have around for a variety of pan-cooked
> things, too. Recently I used a basil-garlic butter to sauté some
> shrimp. With a pinch of red chile pepper flakes it was great. -
> aem

I really should make some of those now that I've plenty of fresh Basil
at the moment. I'll bet it'd freeze well wrapped in Waxed paper?

Interesting concept for Christmas Gifts.

My Mexican Oregano is currently thriving due to all the rain (beautiful
batch of leaves!) and I bought a small pot of Tarragon the other day and
several Rosemary plants. I intend to do some major landscaping using
low water using plants and Rosemary is one of those.

The city uses a lot of Rosemary and Mexican Oregano (and various
salvias) for landscaping along with Lantana for landscaping. I have a
few Lantanas too but they are not edible. <g>

I need to find some prostrate rosemary plants for ground cover. It
grows low instead of bushy. Thyme is a nice ground cover too but takes
more water. Italian Oregano is another low growing plant that tends to
take over wherever you plant it and has low water demands, so it's
another candidate... and right now. Lowe's has a bunch of 4" pots of
herbs for $.99.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

aem wrote:

> On Nov 8, 9:51 am, ChattyCathy > wrote:
>> aem wrote:
>> > On Nov 8, 6:40 am, "cshenk" > wrote:
>> >> Hi, I have a whole chicken, 2.5 lbs.
>>
>> > That chicken is too small for roasting, imho,
>>
>> I disagree.
>>
> I've posted this link a couple of times before. It's to an article
> from Sunset magazine reporting the results of blind-tasting 50 (!)
> roast chickens.

Hmmm. Some stats of actual chickens I've roasted (and eaten) over say,
the last 8 years - that weighed between 1.0kgs-1.4kgs [2.2-2.87lbs]...

I roast a chicken at least twice a month, so that would work out to:

12 months in a year, which would make that 24 chickens per year x 8
years which would equal 192 roast chickens...

And they all tasted just fine.

So you can take your "magazine reporting the results of blind-tasting 50
(!) roast chickens" and put them where the Sunset don't shine,
methinks.

--
Cheers
Chatty Cathy

In article >,
"James Silverton" > wrote:

> ChattyCathy wrote on Sun, 08 Nov 2009 19:51:03 +0200:
>
> >> On Nov 8, 6:40 am, "cshenk" > wrote:
> >>> Hi, I have a whole chicken, 2.5 lbs.
> >>
> >> That chicken is too small for roasting, imho,
>
> > I disagree.
>
> It sounds like a slightly overweight Rock Cornish Hen ( a young standard
> chicken, perhaps fed a better diet than an egg machine.) Roasting a
> stuffed Cornish Hen is the way to go.

I like Cornish Hens spatched and grilled!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article > ,
"Janet Bostwick" > wrote:

> "Andy" > wrote in message ...
> > "Janet Bostwick" > wrote in
> snip
>
> >> Try this. It's simple, tasty and quick. Just spatchcock the chicken.
> >> Tuck the wings up on the back. Rub all over lightly with olive oil.
> >> Sprinkle with salt, pepper, garlic powder, thyme and rosemary. Cut up
> >> a couple of carrots and potatoes. (Make sure their surface is dry)
> >> Toss veggies with olive oil, salt and pepper, garlic powder, thyme and
> >> rosemary. Place chicken in center of roasting pan and surround with
> >> veggies. Preheat oven to 450F. Place chicken and veggies in oven for
> >> about 40 minutes. Chicken and veggies should be nicely browned.
> >> http://janetbostwick349.fotopic.net/c1380442.html
> >> Janet
> >
> >
> > Geez... poor chicken!
> >
> > Andy
> Why? Because I pinned his wings back? Or maybe the temp? Might have to
> watch the roasting time with a chicken that small. . .I think the chicken I
> did was probably 3-3.5 pounds. That temp. keeps the chicken juicy.
> Janet

Pretty looking bird! I might have to try that temp. I usually use 375
degrees and do 10 to 15 minutes per lb.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Nov 8, 10:43 am, ChattyCathy > wrote:
>
> Hmmm. Some stats of actual chickens I've roasted (and eaten) over say,
> the last 8 years - that weighed between 1.0kgs-1.4kgs [2.2-2.87lbs]...
>
> I roast a chicken at least twice a month, so that would work out to:
>
> 12 months in a year, which would make that 24 chickens per year x 8
> years which would equal 192 roast chickens...

Most of the people reading rfc have also roasted many chickens. Some
of them are interested in learning from others' experiences. I didn't
expect you to read the article, but thought some others might find it
informative.
>
> And they all tasted just fine.

No one suggested they didn't. If you ever read the article you'd
discover what their criteria were and could decide whether they were
of interest to you. -aem

cshenk wrote:
> Hi, I have a whole chicken, 2.5 lbs. I'd like some ideas that are new
> to me on methods to make it. Not looking for ones where you cut the
> chicken to parts, nor dry rubs (my normal).
>
> Just poking about. Larder quite low on fresh veggies so we are down to
> head cabbage, shallots, onions, and a daikon. I may have 1-2 russet
> potatoes. If I had more veggies, I might do a chicken soup.

Probly a bit late now but i like to make a puree of raw garlic and herbs
and stuff it between the skin and flesh of the chicken before roasting
and basting the bird. Basil, oregano, sage, tarragon, parsley, rosemary
are all herbs i enjoy eating this way. The actual stuffing is tedious
and needs to be done carefully.

Also you might consider filling the inside of the bird with peeled
garlic and after roasting the bird, remove the garlic for other uses
after the bird is cooked. Use some of the cooked garlic & pan drippings
to make a sauce with a roux & white wine for the bird with.

I have been served whole roasted chicken that had been stuffed with a
ginger bread & beer stuffing. The beer (a strong dark beer, stout?) was
also used to baste the chicken during cooking and with a sauce made from
drippings after. A Belgian recipe iirc.
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

aem wrote:

> On Nov 8, 10:43 am, ChattyCathy > wrote:
>>
>> Hmmm. Some stats of actual chickens I've roasted (and eaten) over
>> say, the last 8 years - that weighed between 1.0kgs-1.4kgs
>> [2.2-2.87lbs]...
>>
>> I roast a chicken at least twice a month, so that would work out to:
>>
>> 12 months in a year, which would make that 24 chickens per year x 8
>> years which would equal 192 roast chickens...
>
> Most of the people reading rfc have also roasted many chickens. Some
> of them are interested in learning from others' experiences.

Ahem. I thought I just posted about my (personal) experience(s).
Obviously you're not interested in "learning" from them; so be it.

> I didn't
> expect you to read the article, but thought some others might find it
> informative.

Actually I have read the article - and I still don't agree with it...

>>
>> And they all tasted just fine.
>
> No one suggested they didn't. If you ever read the article you'd
> discover what their criteria were and could decide whether they were
> of interest to you. -aem

<see above>
--
Cheers
Chatty Cathy

"Omelet" > wrote in message
news
> In article > ,
> "Janet Bostwick" > wrote:
>
>> "Andy" > wrote in message
>> ...
>> > "Janet Bostwick" > wrote in
>> snip
>>
>> >> Try this. It's simple, tasty and quick. Just spatchcock the chicken.
>> >> Tuck the wings up on the back. Rub all over lightly with olive oil.
>> >> Sprinkle with salt, pepper, garlic powder, thyme and rosemary. Cut up
>> >> a couple of carrots and potatoes. (Make sure their surface is dry)
>> >> Toss veggies with olive oil, salt and pepper, garlic powder, thyme and
>> >> rosemary. Place chicken in center of roasting pan and surround with
>> >> veggies. Preheat oven to 450F. Place chicken and veggies in oven for
>> >> about 40 minutes. Chicken and veggies should be nicely browned.
>> >> http://janetbostwick349.fotopic.net/c1380442.html
>> >> Janet
>> >
>> >
>> > Geez... poor chicken!
>> >
>> > Andy
>> Why? Because I pinned his wings back? Or maybe the temp? Might have to
>> watch the roasting time with a chicken that small. . .I think the chicken
>> I
>> did was probably 3-3.5 pounds. That temp. keeps the chicken juicy.
>> Janet
>
> Pretty looking bird! I might have to try that temp. I usually use 375
> degrees and do 10 to 15 minutes per lb.
> --
> Peace! Om
>
Your timing may be right or maybe that bird weighed more. . . I just use my
eyes and an instant read thermometer. The bird is a pretty solid chunk of
meat when spatchcocked and wing tucked and then surrounded by veggies may
prolong the roasting time. The veggies do keep the oven spatter to a
minimum.
Janet

In article > ,
"Janet Bostwick" > wrote:

> > Pretty looking bird! I might have to try that temp. I usually use 375
> > degrees and do 10 to 15 minutes per lb.
> > --
> > Peace! Om
> >
> Your timing may be right or maybe that bird weighed more. . . I just use my
> eyes and an instant read thermometer.

Your method using a thermometer is probably more accurate, but it's been
working ok for me for the most part. :-) I prefer to undercook rather
than overcook (but most of the time it comes out perfect) as I can nuke
some if I have to. Once it's overcooked, it's ruined. I'll bet that
temp gets a nice crispy skin!

What I've read that some people do is to start out at a very high temp,
say 475 for 10 to 15 minutes to "set" the outside of the bird, then turn
it down for the rest of the roasting. That's supposed to get a crispier
skin which imho is the best part. <g>

> The bird is a pretty solid chunk of
> meat when spatchcocked and wing tucked and then surrounded by veggies may
> prolong the roasting time. The veggies do keep the oven spatter to a
> minimum.
> Janet

I now do all my roasting in the table top roaster as cleanup is so much
easier. I hate oven cleaning! And I'm still sans oven anyway. Have not
wanted to delegate the money to stove repair or replacement yet as I've
been getting along fine using hot plates, electric grill, BBQ, microwave
and table top roaster.

What I love most about spatching birds is that I do get more even
cooking thru the whole bird. :-) Roasting whole sometimes overcooks the
dark meat and undercooks the white if you don't turn it. I've been
spatchcocking more often lately now that I've learned about it.

And it's the gods for wood grilling!

I use 15 minutes per lb. for smaller birds, 10 minutes for turkeys or
large chickens mainly. Ducks get about the same.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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"sf" wrote
> "cshenk" wrote:

>>Hi, I have a whole chicken, 2.5 lbs. I'd like some ideas that are new to
>>me
>>on methods to make it. Not looking for ones where you cut the chicken to
>>parts, nor dry rubs (my normal).

> Roast it with a basting sauce of soy, lemon and garlic?

Humm, I have used calamansi soy and garlic. Pretty close in taste to that.

ChattyCathy wrote:
>aem wrote:
>> "cshenk" wrote:
>>> Hi, I have a whole chicken, 2.5 lbs.
>>
>> That chicken is too small for roasting, imho,
>
>I disagree.

It's certainly large enough to roast, but too small to feed a hungry
family... a boid that size will barely produce one pound of edible
meat, not really enough for me and my cats. And it's hardly worth
lighting an oven, preping, tending, and cleaning up for one tiny
chicken. I'd spit two, probably three of those widdle chickadees and
roast em with my Weber rotisserie. I can't remember ever cooking just
one chicken that size... I wouldn't light my stove oven or my Weber
grill for less than a 6-7 pound roaster... I don't cook anything that
requires more than a half hour that doesn't produce enough for at
least two generous meals... roasting just that one tiny chicken is
like baking just two cupcakes. Before I'd bother roasting that one
measly bird I'd drive to the deli and buy one already bbq'ed for like
$3.50, and since I made the trip I'd buy two... and a pound of tater
salad, a pound of slaw, a pound of salty black olives and a suitcase
of cold ones... oh, gee, gimme a quart of rice pudding too. So whose
table would yoose rather share, my cornucopia or miserly cshenk's
where folks gotta count every bite so the kids don't go to bed hungry.

To be perfectly honest I'd be embarrassed to go through the check out
with just that one tiny chicken... just as I do for those folks who go
to the deli and order just a 1/4 pound of bologna, and if it's a tenth
of an ounce over make the clerk take a slice off. I always order cold
cuts by the full pound, and never yet had a clerk take off a slice or
even more because it was over. How many of yoose foodie types make
the clerk remove the overage, be honest now, I know at least half of
yoose do.

Last time I was at the deli, a couple weeks ago, a customer before me
was a 60 year old JAP dressed to the nines trying to look 30. Now I
always pay attention at food counters, and I distinctly heard her say
1/4 pound of turkey "sliced thick", so did the clerk because she
doubled checked by repeating in a perfectly clear voice "sliced
thick?", the JAP grunted. The JAP was watching the clerk slice just
as I was and just as the clerk was slipping the turkey into the
plastic zip-loc the JAP pipes up with didn't you hear me say "sliced
thin?". The clerk looked all befuddled, and put the turkey to the
side and redid it. Don't those morons realize that eveyone pays for
that waste.

"Dave Smith" wrote
> cshenk wrote:

> I tried an interesting chicken recipe that I cam across in a magazine a
> few years ago, and it was delicious. Salt and pepper the chicken inside
> and out and rub the outside with a bit of olive oil. Stick a quarter lemon
> and two garlic cloves into the cavity. Place it on a rack in a pan with
> about 1/4 inch of water and cook it at 425 for about an hour and a
> quarter. Remove the lemon and garlic and crush them into the pan juices.
> Tent the chicken with foil while you cook the sauce down. Cut into serving
> pieces and serve with the sauce. It is fast and easy, and it is
> delicious.

Isnt that a french sort of dish? I thiunk I've seen it before made that
way. Very moist chicken at the breast area?

"aem" wrote
"cshenk" wrote:

>> Hi, I have a whole chicken, 2.5 lbs. I'd like some ideas that are new to
>> me

> That chicken is too small for roasting, imho, but a good candidate for
> spatchcocking and grilling. A good alternative to a dry rub is to

LOL! It's a fine size for roasting! Just more tender and doesnt take as
long.

Bless you all for ideas!

More will come over but the chicken is doing it;s thing with an adaption of
one andy left a link for. Should be done in about another hour. Go withs
are cabbage with bell peppers and shallots and drop biscuits.

"brooklyn1" wrote
> ChattyCathy wrote:
>>> "cshenk" wrote:

>>>> Hi, I have a whole chicken, 2.5 lbs.

> It's certainly large enough to roast, but too small to feed a hungry
> family... a boid that size will barely produce one pound of edible
> meat, not really enough for me and my cats. And it's hardly worth

Rest of silly diatribe deleted. Among other silly parts, it's not 1.5 lbs
bone to a 2.5 lb chicken. Don't you think the others here know that?

Next, you can't be so ignorant after this amount of time as to not know we
are feeding 3 not '8' and are not mainlining meat for meals. Oh you can
'pretend' so and probably will, but others will know better.They've seen us
talk too often to buy it.

A 2.5 lb chicken for us here, leaves leftovers enough for all of us to have
a second meal plus bits for the pets to add to their nooner noshe. The
leftovers will be mostly breast meat which will go to a chicken salad. Your
belief or disbelief is irrelevant to reality.

cshenk > wrote:

> Hi, I have a whole chicken, 2.5 lbs. I'd like some ideas that are new to me
> on methods to make it. Not looking for ones where you cut the chicken to
> parts, nor dry rubs (my normal).
>
> Just poking about. Larder quite low on fresh veggies so we are down to head
> cabbage, shallots, onions, and a daikon. I may have 1-2 russet potatoes.
> If I had more veggies, I might do a chicken soup.

If you have garlic, make this variation on the famous
chicken-with-40-cloves-of-garlic theme. The recipe is Alain Senderens',
no less, from his _The Three-Star Recipes of Alain Senderens.

Victor

Poulet aux 40 gousses d'ail
Chicken with 40 Cloves of Garlic

Ingredients for 4 servings

For the garlic:
2 tablespoons olive oil
Salt, pepper
1/2 teaspoon sugar
40 large cloves garlic (about 4 large heads), separated but unpeeled

For the chicken:
1/2 cup olive oil
1 chicken, weighing 3 pounds
Salt, pepper
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chervil
2 tablespoons finely chopped chives
2 teaspoons finely chopped coriander leaves (cilantro)
2 teaspoons finely chopped basil
1 teaspoon thyme leaves
1/2 bay leaf
About 1 1/2 cups flour (for sealing the pot)

Utensils:
Large 4- to 5-quart oval pot, with cover
Pastry brush

The garlic:
Place 2 tablespoons of olive oil on a plate, season with salt, pepper,
and sugar, and roll the unpeeled cloves of garlic in the mixture to coat
them completely.

To cook:
Preheat the oven to 425°F.
Heat 1/2 cup of olive oil in the oval pot. Generously salt and pepper
the chicken inside and out and place it in the pot. Distribute the
cloves of garlic around the chicken, sprinkle the herbs over everything,
seal the pot (see Note), and bake for 1 hour.

To serve:
Take the pot to the table and break open the seal in front of your
guests. Cut the chicken into pieces, sprinkle each one with a little
salt and pepper, spoon the herbs and garlic over the chicken, and serve.
Each person should split the cloves of garlic open with a knife and eat
the creamy inside as a vegetable.

Note: Add enough water to the flour to make a soft dough. Roll the
dough between the palms of your hands, or on the table, to form a
sausage (or 3 to 4 smaller ones) long enough to go around the edge of
the pot. With a pastry brush dipped in water, dampen the edge of the
pot, place the sausage(s) around the edge, and press down to hold in
place. Lightly brush the dough with water, put the cover of the pot
into place, press it down, and fold any excess dough up over the edge of
the cover, pressing on it as you do so.

cshenk wrote:
> Hi, I have a whole chicken, 2.5 lbs. I'd like some ideas that are new
> to me on methods to make it. Not looking for ones where you cut the
> chicken to parts, nor dry rubs (my normal).
>
> Just poking about. Larder quite low on fresh veggies so we are down to
> head cabbage, shallots, onions, and a daikon. I may have 1-2 russet
> potatoes. If I had more veggies, I might do a chicken soup.

beer can chicken?

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

cshenk wrote:
> "Dave Smith" wrote
>> cshenk wrote:
>
>> I tried an interesting chicken recipe that I cam across in a magazine
>> a few years ago, and it was delicious. Salt and pepper the chicken
>> inside and out and rub the outside with a bit of olive oil. Stick a
>> quarter lemon and two garlic cloves into the cavity. Place it on a
>> rack in a pan with about 1/4 inch of water and cook it at 425 for
>> about an hour and a quarter. Remove the lemon and garlic and crush
>> them into the pan juices. Tent the chicken with foil while you cook
>> the sauce down. Cut into serving pieces and serve with the sauce. It
>> is fast and easy, and it is delicious.
>
> Isnt that a french sort of dish? I thiunk I've seen it before made that
> way. Very moist chicken at the breast area?

I don't know if it is French or not, but it made me reconsider cooking
times for chicken. Hot and fast works... for small birds. It is a fast
and easy way to roast a chicken and the results are delicious.

sf wrote:
> On Sun, 8 Nov 2009 09:15:13 -0800 (PST), aem >
> wrote:
>
>> That chicken is too small for roasting, imho, but a good candidate for
>> spatchcocking and grilling.
>
> I would call that a generous bird. It's next to impossible to find
> anything with a 3 as the first number sold whole at my grocery stores.
>
> I'd just put seasonings on the skin and roast it on a vertical
> roaster, but that's me.

I like to buy chicken at a particular local family run grocery store
because they almost always have small chickens, just enough for a good
feed for two. I can do them on the rotisserie or with the method I
mentioned in another post. Count on a half chicken per person. There
are only two of us here, so it works great for us.