HOME > Chowhound > Home Cooking >

Discussion

A more exciting roasted chicken?

Every Sunday I roast a (whole kosher) chicken...I love the ritual for Sunday evenings...it's easy and in the freezer and is the perfect start to the week. However, we're getting slightly bored of the same roasted chicken (I make mine with lemons, garlic, EVOO, thyme and S&P)...do you have a different recipe? SO was asking for terriaki sauce, just not sure how that would work on a whole chicken. Thanks for your ideas, as always.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. The rightly famous recipe for Roast Chicken and Bread Salad from the Zuni Cafe Cookbook has changed the way many people prepare roast chicken. It's an outstanding recipe, and if you do a search here on the board for Zuni Chicken you'll find lots (and lots!) of commentary on it. Even if you don't do the bread salad (although you certainly should), the chicken itself is a revelation.

    1 Reply
    1. This recipe from another site is written for chicken pieces but I don't see why you couldn't squeeze some lime over the bird, mix up the dry ingredients and give it a good coating. Maybe toss a cut lime and/or some garlic cloves in the cavity. Might not sound exciting, and certainly isn't high-brow, but it's really tasty.
      I roast chickens all the time, too, and usually do about what you do. Now I'm craving Garlic Lime chicken and will have to make it soon.

      Garlic Lime Chicken
      Serves 6

      1 teaspoon salt
      1 teaspoon pepper
      1/4 teaspoon cayenne pepper
      1/4 teaspoon paprika
      1 teaspoon garlic powder
      1/2 teaspoon onion powder
      1/2 teaspoon thyme
      6 boneless skinless chicken breast halves
      2 tablespoons butter
      2 tablespoons olive oil
      1/2 cup chicken broth
      4 tablespoons lime juice

      1. I've made a wonderful cinnamon-curry roasted chicken that has gotten raves. It has a tomato-yogurt sauce, but if that's not kosher, just skip the yogurt.

        Chicken:

        1 4 to 5-lb chicken
        1 tsp cumin seeds
        ½ tsp black peppercorns
        ½ tsp coriander seeds
        3 green cardamom pods
        1 Tbsp curry powder (I used a mild sweet curry)
        1 tsp ground cinnamon
        ½ tsp red pepper flakes (I used 1 dried red cayenne pepper)
        3-4 cloves garlic, minced or pressed
        2 Tbsp finely minced or grated ginger
        1 Tbsp olive or canola oil (NOT extra-virgin!)
        1-1/2 tsp salt
        1 med onion, quartered, but unpeeled
        3 cinnamon sticks
        1 cup chicken broth

        Sauce:

        1 cup low-fat plain yogurt, room temperature
        1 can diced tomatoes (14 oz can)
        Chicken broth (maybe!)

        1. Preheat oven to 450°. Dry chicken thoroughly (and don’t forget to remove the giblets!) Place chicken on rack in roasting pan and set aside.
        2. In a small pan, toast cumin seeds, peppercorns, coriander seeds, and cardamom pods until fragrant, about 3-4 minutes. Cool slightly and grind in mortar and pestle. (If you don’t want to use whole spices, you can use ground spices, but toast them for about a minute to bring out their flavors). Mix with curry powder and pepper flakes.
        3. Put cinnamon sticks and onion in cavity. Mix together garlic, ginger, and olive oil. Rub mixture all over chicken. Sprinkle chicken with salt all over. Rub spice mixture all over chicken. Tie legs of chicken with string. Roast on rack for 30 minutes. Baste with ½ cup chicken broth. Roast for 20 more minutes, then baste with remaining ½ cup chicken broth. Roast until juices run clear and thermometer reads 160-165° in several places (especially in the thigh area). Total roasting time will be from 1 hr 15 min to 1 hr 30 min. Remove from oven and let rest while you make the sauce.
        4. Transfer juices to a saucepan and bring to a boil. Reduce heat. Slowly add yogurt (so it doesn’t curdle), while whisking. Add tomatoes. Remove from heat and serve.

        Some notes: The original recipe calls for a 4-lb chicken, but I’ve never found one that small. I’ve made this twice, with 4.9 and 5.1 lb chickens. I usually up the spices and ginger a little bit to compensate. Also, my roasting pan is large, so there aren’t any juices. I simply deglaze the pan with chicken broth and then add the yogurt and tomatoes. Also, putting the spices and ginger-garlic mixture is messy. Since you’re dealing with curry powder, expect yellow fingernails!

        1. Thanks so much everyone - just found this recipe on chow - has anyone tried it:
          http://www.chow.com/recipes/11076

          1 Reply
          1. re: gramercyfoodie

            I haven't tried that particular one, but I have used chinese five spice in rubs that I put on the chicken, along with herbs (I especially like tarragon), and lemon pepper. Very tasty!

            Using a rub, like you would put on ribs, or steaks, can really perk a chicken up. I like using a beer can chicken recipe for our chickens, cooked on a vertical roaster with whatever flavors I want to put in the stand.

          2. I just tested a brine recipe for turkey on a chicken and it was awesome. You brined it with a brine that had orange juice, veggies, & herbs in it, mixed a butter with orange juice, maple syrup and herbs and rubbed that on the skin (tho I did it under the skin too) and roasted. Belly up guys at my house so I guess it was good!

            1 Reply
            1. re: AlaskaChick

              DO NOT brine a kosher chicken or any kosher poultry. The koshering process is salting the chicken and soaking in water so it is already brined.

            2. I made Ina Garten's roast chicken on Friday. Same as yours, except bacon goes over the whole chicken for an hour...yummy. Very moist, salty flavor. Got rave reviews. The gravy part wasn't very good, though. Probably my fault.

              1. I love the roast chicken recipe from "The Breakaway Cook" - basically you rub a mixture of miso, a little orange juice and orange zest under the skin (first brine the chicken in soy and brown sugar)... put the zested oranges in the cavity. Spray the skin with olive oil spray and coat liberally all over with freshly ground black pepper. That makes an amazing and different roast chicken!

                1. I made Tyle Florence's "Ultimate Roast Chicken" last night. It is our favorite roast chicken recipe. I never bother anymore with the gravy part of the recipe. This chicken "don't need no stinkin' gravy".

                  1. This is different and beer is kosher - from Steve Raichlen, the BBQ guru. It turns out very good! I have actually roasted this in the oven as well, and it turned out yummy

                    1 large whole chicken (4 to 5 pounds)
                    3 tablespoons Memphis Rub (or your favorite dry barbecue rub
                    1 can (12 ounces) beer

                    Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets and set aside for another use. Rinse the chicken inside and out, under cold running water, then drain and blot dry inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, then rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and skin. Cover and refrigerate the chicken while you preheat the grill.
                    Set up the grill for indirect grilling, placing a drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place all the wood chips in the smoker box and preheat to high; then when smoke appears, lower the heat to medium.

                    Pop the tab on the beer can. Using a 'church key'-style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.

                    When ready to cook, if using charcoal, toss 1/2 the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.

                    Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.
                    Using tongs, lift the bird to a cutting board or platter, holding a large metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving meat off the upright carcass. (Toss the beer can out along with the carcass.)

                    4 Replies
                    1. re: Diane in Bexley

                      mmm. this sounds great. will try this Sunday and let you know how it goes. To everyone else, thanks so much...I have 12 new ways to make Sunday nights exciting.

                      1. re: gramercyfoodie

                        That is what I was talking about in an earlier post, except I didn't give you the recipe ;-) You can also make this in the oven if the weather doesn't allow for grilling. It isn't quite as good, but very close. Just get a beer can chicken rack and put that in a pan to save the drippings (and not mess up the oven) or a vertical roaster that has a well in the middle. And you don't have to use beer. You can use root beer, cola, whatever. I also add some seasonings to the liquid in the can, and put an onion, lemon or orange (cut in half of course) on the top, where the neck was, to seal in the juices and give it extra flavor.

                        1. re: danhole

                          ah, ok - thanks so much...I went straight for the recipe ;) that was going to be my next question -- we live in an apt so no grill - will have to use the oven...

                          1. re: gramercyfoodie

                            Just in case you want to know, you would cook the chicken at 350 for 1 1/4 - 2 hours or until the temp in the thigh is at 180, and the skin is good and crispy. I use a stainless steel "ChickCan" Rack. Then I put it in a pie pan and add about 1/4 - 1/2 cup water in the bottom. If you want the smoky flavor you could use a liquid smoke, in the beer can, and/or at the bottom of the pan. Also I would advise you to only half a half a can full of liquid. You don't want it to boil over.

                            Here is a link to the ChickCan:
                            http://www.thebayou.com/html/new_prod...

                            And here is a recipe and instructions for the beer can chicken:
                            http://www.thebayou.com/html/beer_can...

                    2. For a couple of Thanksgiving dinners, we've cooked chickens using the linked recipe (scaled down a bit, of course) from the November 2004 issue of Sunset magazine. We've been quite pleased with the results.

                      http://find.myrecipes.com/recipes/rec...

                      1. We like this one too:

                        Roast Chicken with Herbed Mushrooms Recipe by Tyler Florence
                        Episode#: TU0102
                        You can probably find it on the foodnetwork site.