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Chicken is on sale at our local market for 99 cents a pound. Any suggestions for ways to prep? Roasted? I've seen recipes for steamed and then grilled or fried. Anyone tried it that way? Or smoked? I have a smoker but have never smoked a chicken.

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  1. The simplest way is to roast it whole in an oven. Just salt & pepper the surface & cavity and rub a little vegetable oil on it, roast @ 350 until juices run clear or 165 on a thermometer, about an hour for a 4# bird

    1. Zuni roast chicken:


      She calls for smaller chickens than one usually finds but I find they still turn out great.

        1. Zuni or Keller chicken. Or cut into pieces and cook with any sort of chicken recipes.

          1. Smoke a chicken with fresh herbs. I've been into chicken skewers recently.

            1. Chinese soy sauce, braised chicken.

              In a large pot, heat some oil, then brown the chicken pieces (breast, thighs, leg, wings, ect.) for a few minutes along with some sliced ginger. Once you've got some nice color, add some scallion, soy sauce, rice wine, star anise, water, and some brown sugar. Make sure the chicken is completely covered in liquid, adding more water if necessary. Cover and simmer for an hour or longer. Serve over steamed rice with a generous helping of broth.

              It's better the next day after a night in the fridge. It's gets even better the day after that. On the third day, if you've been paying attention, there should be no more chicken left.

              And it's time to make another pot.

              1. Thai chicken and rice -
                poach the chicken with peppercorns, garlic cloves, coriander root, fish sauce, soy and a bit of sugar and vinegar. Salt to taste

                Skim fat and add it to washed rice, steam rice with appropriate amount of water.

                Prepare dipping sauce - ginger, coriander, garlic, chillies, fermented soy beans and sugar.

                Break down the chicken, slice and serve with rice and sauce.

                1. i would go with a roast chicken. stuff the cavity with some fresh herbs, garlic, ginger and onions. salt the outside a bit and leave it in the fridge uncovered overnight. roast it the next day and even if you don't eat the skin, that chicken would be very flavorful.