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I'm gonna ask again. WHole chicken,cut up..recipe?

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I recently went to a butcher and got a "package" deal. One of the items in the package was a whole chicken cut up. I am looking for a great recipe for it! Any ideas would be amazing! I am not looking for the traditional pan fry and use the juices to make the sauce as I've done this before, many times. I am looking for something more. Any ideas? Ive read about a red wine vinegar recipe but now I cant find it! :( But any ideas would be amazing!!! I am looking out to all of you because I know you all have the best ideas! Thanks!!

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  1. I haven't made this yet, but read about it and put it in my "to try" file. It's Chicken in Red Wine Vinegar by Paula Wolfert and written up in Food and Wine. I don't know if it's what you're looking for but it looks yum to me.

    http://www.foodandwine.com/recipes/ch...

    1. CHildhood memories of chicken... whole or parts. Just generously salted and peppered and roasted/baked till skin was crispy... and me and my grandmother fighting over the good brown gunk on bottom of pan!

      1 Reply
      1. re: kseiverd

        ha ha--me too! Only we spooned off the fat and made the BEST gravy with it. mmmmmm.

      2. Here is a link to 22 of them from the LA Times all vetted and delicious
        http://www.latimes.com/features/food/...
        And that is just the tip of the Iceburg.

        1. With a cut-up whole chicken you can basically make any recipe that calls for chicken parts. This time of year, I'm partial to braised/stewed chicken dishes -- coq au vin is good, and so's a simple chicken fricassee, which can be varied infinitely depending on what you like/have on hand besides chicken.

          Basic method: dredge your chicken in seasoned flour and brown in oil in a heavy pot (I use a Le Creuset dutch oven, but anything big and solid with a cover will do). As your chicken pieces brown, put them aside on a plate. When they're all browned, sweat a diced onion in the pot - add some more oil if needed. When the onion has softened but not browned, add other aromatics & root veggies to the pot if you want, deglaze it with the cooking liquid of your choice (water is fine, broth/stock add more flavor, wine/beer/cider/juice add different flavors), add herbs/spices/seasonings of your choice, put the chicken back, bring to a boil, then cover & simmer for an hour or 2 till the chicken falls off the bone, the root veggies (if any) are soft, and your mouth is watering like Pavlov's dog. You can also cook it in a low oven instead of on the stovetop, or put it into a slow cooker for a while (6-10 hrs).

          For a simple coq au vin, you'd use bacon fat instead of oil, cook with red wine & thyme, and add button mushrooms toward the end. For a plain but satisfying fricassee, I use chicken broth, carrots, & a little rosemary & garlic. For a slightly sprightlier version, I add some white wine & Dijon. An unusual but really good version omits the onion and veggies, but adds orange juice & white wine, orange zest, and dried savory. For an autumn braise I use fresh cider & apples sliced up. For something completely different, Coca Cola (*not* diet Coke, *not* a different brand, but real Coke pref. made with real sugar) and a couple of whole lemons sliced up -- the lemons soften & turn mild as they cook, & cooking also brings out the complexity of the flavors in real Coke.

          1 Reply
          1. re: benbenberi

            I was going to suggest braised chicken dish. Chicken parts aren't really special and can be used as any other chicken would be. You could even roast them over vegetables. Another great dish with parts is chicken with 40 cloves of garlic http://www.foodnetwork.com/recipes/in.... Or Jamie Oliver's chicken in buttermilk http://www.thekitchn.com/looking-at-j...

          2. Try this:http://www.foodnetwork.com/recipes/co...

            I can't say I've ever done it to the letter because I'm one of those people who chooses recipes and then improvieses because of lack of ingredients and so forth.

            But, even with my changes this is always good. I like to bake it rather than broil, so....

            1. Chicken Marengo uses the whole chicken, cut up, skin on bone on. It is a great dish to serve for a crowd.

              2 Replies
              1. re: Ruthie789

                Marengo chx recipe

                1. re: iL Divo

                  Below two links to Chicken Marengo:

                  http://mycarolinakitchen.blogspot.ca/...
                  http://www.americastestkitchenfeed.co...

              2. You may be thinking about Chicken Marbella?
                http://www.epicurious.com/recipes/mem...

                2 Replies
                1. re: monavano

                  this looks delish

                  1. re: monavano

                    Love Chicken Marbella and its good doubled for a crowd or cold. Also love chicken oreganata - all that lemon and garlic.

                  2. This is good: http://www.foodnetwork.com/recipes/al....

                    1 Reply
                    1. re: DebinIndiana

                      I was going to suggest that too.

                      Or Chicken baked with Potatoes, Rosemary, Red Onion

                      http://www.loulies.com/chicken-baked-...

                      Or Indonesian Ginger Chicken

                      http://www.foodnetwork.com/recipes/in...

                    2. Korean chicken from Serious Eats!

                      1. http://www.williams-sonoma.com/recipe...
                        My family loves this 40 cloves of garlic chicken recipe.

                        1. SO easy--from Susan Herman Lewis' American Farmhouse Cookbook:

                          Brown chicken parts in a heavy skillet in oil. set aside. gather some fresh herb sprigs like parsley sage, tarragon or thyme.

                          Layer chicken parts in large casserole with herb sprigs, and season each layer with a pinch of salt and pepper.

                          Peel two large onions and cut into rings/slices, layer deeply over the top of chicken parts. Sprinkle with 2 to 3 Tablespoons of good Hungarian or Spanish Paprika. I use the smoked Spanish paprika.

                          Cover tightly and roast in 275 oven for three hours or longer.

                          Cook or heat some brown rice or noodles and serve the chicken over it. Heavenly flavors and your house will smell amazing. Serve with a simple salad or steamed green beans or broccoli.

                          1. Chow's Asian Baked Chicken is really really delicious: http://www.chow.com/recipes/30350-asi...

                            1 Reply
                            1. re: juliejulez

                              my favorite flavors

                            2. Chicken and rice is always a big hit. Season and brown your chicken pieces. Remove them from the pan. Add a bit of oil if you need it. Saute an onion, and then add 1 cup of rice. Saute that for just a minute or two. Put your chicken pieces back in the pan. Add a bag of frozen peas, some raisins, seasonings (your choice here, saffron is excellent, a "Russian" blend also works really well, whatever tastes you like!) Add 2 cups water or broth. Slap a lid on it, turn the heat to low, and 20 minutes later everything is cooked perfectly.

                              1. Chicken Vesuvio is a dish featured by old-school Italian-American restaurants in Chicago. So far as I am aware, it's not served anywhere besides Chicago. The predominate flavor is garlic; it's cooked with potato wedges, and finished with peas as well.

                                Here is a link to a recipe that the Chi Tribune printed a few years ago for the dish: http://www.chicagotribune.com/feature...

                                1 Reply
                                1. re: masha

                                  sounds toooo good

                                2. Love Chicken Cacciatore recipe from Joy of Cooking. (I do modify by using onions rather than shallots and serve on spaghetti.)

                                  http://www.tastebook.com/recipes/1687...

                                  1. Chicken curry
                                    Chicken cacciatore
                                    Southern style smothered chicken
                                    Chicken and waffles
                                    Chicken Biryani
                                    BBQ Chicken
                                    Tandoori Chicken

                                    1. Thank you all for your amazing ideas. I am going to definitely use one a month! I ended up going with one that someone left a youtube video for but now I can't find the response they left me. It turned out amazing!! Basically I seasoned the chicken and then browned them on either side for 10 minutes. Removed the chicken and added chopped garlic and white onion. Once those were translucent I added 1/2 bottle of red wine and homemade chicken stock, brought it to a boil. I added the chicken back and simmered in the sauce for 20 min each side. It was seriously incredible. I reheated some for lunch today and it tasted even better! It was super simple. Next time I may add some more veggies and use white wine.

                                      1 Reply
                                      1. re: Halfmay

                                        That sounds delicious.

                                        This Batali recipe is really good:

                                        http://abc.go.com/shows/the-chew/reci...

                                        Giada's Roman Chicken is also very good.

                                        http://www.foodnetwork.com/recipes/gi...