Comments on: What to Make When – Whole Chicken

By: Chuck

Chuck — Thu, 19 Jul 2012 22:04:25 +0000

Thanks Kara! I just read this and immediately started on it! I hope it turns out great!

By: Lisa Le

Lisa Le — Mon, 19 Sep 2011 23:16:28 +0000

Thanks for the article! My local grocery store has whole chickens on sale right now for 69 cents a pound! So I decided to research a little and see what I could do with a whole chicken since I have never bought one before. After reading this, I think I will go stock up! Thanks again!

By: Christan/MamaBearPing

Christan/MamaBearPing — Sat, 18 Jun 2011 03:31:39 +0000

That is genius. Really. I’m stealing this idea. Thanks!

By: Sharon Sorrels

Sharon Sorrels — Fri, 17 Jun 2011 11:05:36 +0000

I get bone-in breasts to cook since they have more meat and I can remove the skin. I stand them up in the crockpot after I’ve removed the skin. Sprinkle with your favorite seasoning and cook on low. They taste like rotiesserie chicken without the skin and the less meaty parts and bones!

By: Missy

Missy — Thu, 16 Jun 2011 16:39:13 +0000

Whole roasted chickens are the top favorite at my house! Yum! I take the broth from the crockpot and freeze it in muffin pans (the one cup size). Then after frozen, pop them out and put them into a big plastic storage bag. They are so easy to take out for use in a recipe and they are already portioned. Plus they are easy to store in the freezer. I also boil whole chickens and keep the broth but since the broth from the crockpot is “stronger” and more concentrated then the boiling water, I make sure to mark them differently.

By: Terri

Terri — Thu, 16 Jun 2011 14:41:34 +0000

I love making whole chickens. We do that a lot here because the cost is so great.
I take mine and put them in a 13X9 inch. dish and rinse it and poke holes. Then I use olive oil to rub all over it and add some of my favorite spices. You can use lemon pepper, seasoning salt, salt and pepper. Just whatever you like. I love using Ranch dressing packages or Italian dressing (dry seasoning on both). Rub that stuff all over and pop it in the oven at 350 or 400 degrees. It takes about an hour to two hours to cook but it so good.
They end up being a lot like what you get at the store that is already cooked and seasoned.
YUMMY GOODNESS!!!

By: Terri

Terri — Thu, 16 Jun 2011 14:37:35 +0000

The chickens I get always have the stuff in them. My trick it to put the chicken in the sink and run water through it. Most of the time that stuff will come out on it’s own. I still have to stick my hands in there sometimes though to get the neck out. Plus you also have to grab the stuff out of the sink and throw it away or you could just run the disposal if you have one.

By: mary

mary — Thu, 16 Jun 2011 12:05:16 +0000

A slow cooker is just too limited to work with the four chickens I got at Kroger’s this week for $0.77 a pound, so I’ll use that trusty old kitchen gadget called the oven and roast all three at once with a little garlic, salt, pepper and lemon inside and out. Whole pieces of chicken for several meals, chopped or shredded chicken for others, and bones for a delicious broth/soup/stew. What’s not to love?

By: Loy

Loy — Thu, 16 Jun 2011 05:29:46 +0000

You might be interested in my post last Saturday for Simmered Chinese Chicken. This recipe lets you do a whole chicken in about an hour or less. You can also do it in a slow cooker. This makes very moist chicken meat with a slight teryaki flavor. It is great to use with the sauce as a first meal, then in fried rice, teryaki chicken sandwiches, or other oriental dishes. It is a very useful recipe. http://grandmaloyskitchen.blogspot.com/2011/06/simmered-chinese-chicken.html

By: Becky L.

Becky L. — Thu, 16 Jun 2011 05:15:54 +0000

I cooked a whole chicken in the crockpot today! We must be on the same wave length–ha! Anyway, we had chicken burritos and salad for dinner. There’s enough chicken left over for 2 meals and a bit of broth went into each container. Can make a soup out of it or a casserole! I do it often.