Savory Ranch Roasted Whole Chicken Food

HIDDEN VALLEY RANCH CHICKEN RECIPE

Steps:

• Place crumbs, parmesan cheese, garlic salt, lemon pepper and Hidden Valley Mix in a bowl and mix.
• Melt 2 TB butter and dip chicken breasts in butter and then dip in mixture of crumbs.
• Placed in a greased pan. Top with 2 TB melted butter.
• Bake at 350 for 40-45 minutes. I baked for 40 minutes and then and broiled on HIGH for the last 5-7 minutes to brown the panko a bit. ENJOY!

SAVORY HERB ROASTED WHOLE CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees Celsius).
• Remove the giblets from the inner cavity of your chicken (heart, liver, neck, etc). Sometimes this will be in a little bag and sometimes they will be in there on their own. Trim any fat you do not like and remove any remaining feathers. Cut off the butt off the chicken with a sharp knife or culinary scissors.
• Wash the THAWED chicken well inside and out and pat dry. You may wish to place a little salt in your hand and scrub the chicken well. This works like an abrasive.
• Line your roasting pan with aluminum foil. Spray roasting pan with cooking spray and place chicken BREAST SIDE UP into pan.
• Salt and pepper outside and inside of chicken liberally.
• Mix in small bowl softened butter (not melted), garlic, seasoned salt, dash of pepper and dried Italian seasonings (rosemary, basil, thyme, oregano, etc) or fresh herbs from your garden.
• Reach under the breast skin of the chicken and place butter mixture between the skin and breast meat on both sides. Then, rub the entire bird with the butter herb mixture and/or olive oil.
• Place inside the cavity of chicken 3 - 4 whole garlic cloves, a few sprigs of rosemary and fresh herbs of choice (thyme, basil, oregano, etc) and onion cut into quarters. If you have a fresh lemon, cut into quarters and add in the cavity as well.
• Truss your chicken's leg together with butcher twine. Tuck the chicken's wing under the breast of the chicken. (optional step but it makes your chicken look beautiful)
• Arrange potatoes and carrots around the edge of chicken in roasting pan.
• Salt and pepper the chicken liberally and also the potatoes and carrots.
• Add cooking wine and chicken broth and mix around the edges of the chicken into the roasting pan.
• Put lid or aluminum foil over dish and place whole chicken into the preheated oven on the middle shelf in the oven and bake for 45 minutes. After 45 minutes into the cooking time, take off lid or aluminum foil and cook uncovered.
• Baste chicken approximately every 15 minutes while cooking after you remove the aluminum foil lid. If you have an uneven oven, turn the chicken midway in the cooking process so it browns evenly on all sides.
• Approximate Cook Time: Depends on weight of chicken- (unstuffed at 375-degree F/190 degrees Celsius) A) 2 1/2-3-pound whole chicken- approximately 1 and 1/4 hours to 1.5 hours B) 3-4-pound whole chicken- approximately 1.5 to 1 and 3/4 hours C) 4-6 pounds whole chicken - approximately 1 and 3/4 hours to 2.5 hours
• Check the temperature of your chicken in the meaty section of the chicken thigh. Do not let the thermometer touch the bone and it should not be near the skin. It needs to be in the middle meaty section of the thigh. If the temperature is at LEAST 165 degrees F in the thigh, the juices run clear and your chicken is golden brown, remove the chicken from the oven and allow to rest for 15 minutes UNCOVERED. (if you cover your chicken during the resting period, the skin will become soggy) The temperature of your chicken will raise while resting.
• However, If your chicken thermometer reads less than 165 degrees F, allow your chicken to continue to roast in the oven and recheck the temperature. Reset your timer for a few minutes so you do not forget about it.
• Please use the times listed above as a guide for length of time need for cooking. As a general rule, calculate a cooking time of 20 minutes per pound of meat plus an additional 10 - 20 minutes at a temperature of 375ºF (190ºC). The goal should be a lovely golden-brown chicken. The meat thermometer should read approximately 165-170 degrees when it is done as the chicken will continue to cook when removed from oven. Your chicken should be juicy and the juices should be clear in color when it is carved.
• Carve the chicken and place potatoes and carrots on dishes. Savory Herbed Roasted Chicken is lovely served with a light salad for a delicious weekend meal. Enjoy!

SAVORY RANCH ROASTED WHOLE CHICKEN

Steps:

• pour the ranch dressing mix, onion soup mix and Paprika in a baggie and give it a good shake.
• Take about a Tablespoon of the mixture and smush it into 2-3T of the butter and set aside. To soften the butter microwave it for 10-12 seconds. Save at least half the butter without seasonimg.
• This will take about 2 minutes. Very carefully pat the Chicken dry with paper towel, then slowly separate the skin from the breast and top of drumsticks. Don't use anything but your fingers. Start at the breast cavity and slowly work your fingers between the skin and breast. Do not tear the skin at all costs! Once you have it loosened from the meat, take the softened, seasoned butter mixture and gently push it up under the skin, especially on the top of the breast and drumsticks. It will melt down into the breast as it cooks.
• Make sure you have patted the Chicken completely dry (or the butter won't stick) rub some of the spices into the skin, then take half the remaining butter and rub over the whole Chicken.
• Take the remaining spice mix and sprinkle over the whole Chicken, starting at the back, the flip and do the breast. Take the wing tips and bend them back behind the wing to prevent the wing tip from burning, and to keep the Chicken from rolling, and put uncovered in 350 degree oven.
• cook at 350 for 30 minutes.
• Reduce temp to 250 degrees. Drain whatever juice has accumulated and set aside. Cover the breast loosely with foil -once the skin has become light golden and crisp. (This keeps the spices from burning, especially the onions and allows the skin to keep the breast from drying out.) At this time you should carve the drumstick off the Chicken right at the joint (it will not be done) and put them on the bottom of the pan. This allows the dark meat to cook more efficiently, and keeps the skin nice and crisp all the way along the sides of the breast. For the best flavor, be careful to make sure the skin over the top of the Chicken is not disturbed.
• Continue to cook the chicken at 250 until you begin to smell it, probably and hour. Don't rush it, this is the only really tricky part. To test doneness take a fork, insert it INSIDE the breast cavity poke the thigh. Do not poke the skin. If it's done it will drain clear juice, and it will be really obvious if the dark meat isn't ready. Leave it in until you are sure the dark meat is done. As long as you have put foil over the breast and left the rest uncovered you will not burn or overcook the breast.
• Once it's done immediately remove the foil and drain the juices. This will be the most flavorful drippings you will ever taste. Save it for later, make a gravy or pour it over your dogs food if nothing else!
• dont let the chicken sit in juices, Remove from the oven it tastes much better cold than warm and slimy. The skin will remain crisp until the Chicken is cold. It should still be chewy until you refrigerate it though.
• Put the garlic cloves and 1T butter inside the breast cavity. Don't be tempted to put the cloves under the skin, it somehow affects the ability to crisp the skin and therefore causes the breast to dry out.

SAVORY ROAST CHICKEN

Steps:

• 1. Preheat oven to 450
• 2. Remove neck and giblets from cavity from chicken. Rinse chicken and pat dry with paper towels.
• 3. Sprinkle whole chicken generously with salt, pepper and paprika, including inside cavity.Dot the outside of the chicken with butter, place a small mount inside cavity.
• 4. Truss chicken.
• 5. Place on a wire rack over a 9x13 pan, or roasting pan. If you don't have either of these, place on a broiler pan. (I use the wire rack)
• 6. Bake in oven uncovered for 15 minutes.
• 7. Reduce heat to 350 and continue to bake for twenty minutes per pound.
• 8. Remove from oven and let chicken rest for 15 minutes. (Do not skip this step!)
• 9. Carve chicken.
• 10. Plate, and serve.

HERB ROASTED WHOLE CHICKEN

Steps:

• Combine oil,water,herbs,salt and pepper.
• Stir.
• Pour or brush over the whole chicken before baking.
• The oil and water dosen't mix very well but thats ok.
• The water keeps it moist and the oil makes it crisp.
• Any other herbs you like can be used in place of these.
• Cover with foil and bake at 350 about an hour or until crispy and brown.

TRINI STYLE HERB ROASTED WHOLE CHICKEN

Steps:

• pat chicken dry with paper towel,.
• then melt butter combine minced garlic,chopped parsley salt and black pepper in a bowl paste the chicken with the mixture inside and out bake for 1 hour 15 minutes at 375 degrees.
• serve with any rice or side dish.