Kitchen Kouture Whole Chicken |
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Prep Time: 1440 Minutes Cook Time: 180 Minutes |
Ready In: 1620 Minutes Servings: 8 |
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I am obsessed with saving money. This recipe is used for my second cookbook in a series of Easy & Frugal recipes by Kitchen Kouture. /cookbook/kitchen-kouture-quick-easy-chicken-576625. The concept is to cook the chicken on Sunday. Freeze the leftovers of the chicken in seperate zip lock bags. Cook as big or as many chickens as you want, depending on the amount of leftovers you want to freeze. A 4 lb chicken will make 2 meals ( 1.5 lb meat each bag), (2) 4 lb chickens 4 meals, and so on. Just take a ziplock bag out and unthaw when ready to use. Ingredients:
4 lbs chicken |
4 teaspoons salt |
2 teaspoons paprika |
1 teaspoon cayenne pepper |
1 teaspoon onion powder |
1 teaspoon thyme |
1 teaspoon white pepper |
1/2 teaspoon garlic powder |
1/2 teaspoon black pepper |
1 onion, peeled and quartered, stuff into cavity |
1/4 cup butter |
1/4 cup oil |
2 tablespoons honey |
2 tablespoons lime juice |
1/4 teaspoon garlic powder |
1/2 teaspoon paprika |
1 1/2 teaspoons poultry seasoning |
1 lemon, holes poked in it, stuff in cavity |
Directions:
1. Recipe 1:.
2. Remove neck and giblets.
3. Rinse chicken inside and out, pat dry.
4. Mix all seasonings together.
5. Rub seasonings onto chicken and inside the cavity.
6. Stuff cavity with onions.
7. Put chicken in a large ziplock bag and refrigerate overnight.
8. Cook for 3 hours at 250 degrees.
9. Basting every 30 minutes with roasting juices.
10. Recipe 2:.
11. Remove neck and giblets.
12. Rinse chicken inside and out, pat dry.
13. In a saucepan, simmer all ingredients for 5 minutes.
14. Rub poultry seasoning on outside and cavity of chicken.
15. Insert lemon into cavity.
16. Put chicken into large ziplock bag with marinade and refrigerate overnight.
17. Cook for 3 hours at 250 degrees, basting every 30 minutes with roasting juices.
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