What is the BEST recipe for baking a whole chicken, I want the skin crispy and the inside MOIST!!!?

I place the chicken in the roasting pan, breast side up (after washing it with salt and rinsing thoroughly). I add a can of chicken broth with roasted garlic and herbs (in soup section of store), and one medium onion sliced in half or quarters. I also add 1/2 cup white wine when I have it. I cook it on 350, covered, for 1 hour. Then I turn the chicken over so it's breast side down for 1/2 hr, also covered (so the breast section can suck up the juices!). Then I turn the chicken back over and cook it another 1/2 hr. UNCOVERED so the top browns and gets crispy. I use a large squirter to suck up the juices and spray it all over the chicken many times throughout cooking. At about the halfway mark you could add potatoes (about 1/2 inch pieces), whole baby carrots and 3 inch celery pieces.





If you are careful not to pierce the skin, when you slice it it should squirt juice!!!





To turn it over, I place a large wooden spoon inside the chicken and flip it over. Be careful or you'll plop it and splash out the juices.





I used to use butter but I find the juices to get too greasy.





When it's done, remove the chicken and let it set, covered, for about 15 minutes before slicing. Be very careful because the chicken may just slip off the bones it's so tender. I then make my gravy using the juices (after skimming off any fat), and with the garlic chicken broth it turns out AWSOME!! This is my family's favorite. Even the veggies are super flavorful!What is the BEST recipe for baking a whole chicken, I want the skin crispy and the inside MOIST!!!?
I bake it in a stoneware pan from pampered chef, with a stoneware lid---makes it like a brick oven. 350 for an hour or so or until it's done. If you want the skin crispier, bake it at 400 uncovered for about 10 minutes longer.





However, nothing can beat a grilled chicken or turkey: place a whole chicken or turkey (also works for cornish game hens) in a foil baking pan coated with cooking spray. Season with salt and pepper. Place pan on grill (med-high heat) and put the lid down. Usually takes about 15 minutes per pound. The inside will be juicy and tender, melt in your mouth, and the outside will be golden brown and crispy.What is the BEST recipe for baking a whole chicken, I want the skin crispy and the inside MOIST!!!?
Perfect Roast Chicken





1 (5 to 6 pound) roasting chicken


Kosher salt


Freshly ground black pepper


1 large bunch fresh thyme, plus 20 sprigs


1 lemon, halved


1 head garlic, cut in half crosswise


2 tablespoons (1/4 stick) butter, melted


1 large yellow onion, thickly sliced


4 carrots cut into 2-inch chunks


1 bulb of fennel, tops removed, and cut into wedges (optional)


Olive oil





Preheat the oven to 425 degrees F.


Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.





Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.





--Ina Garten



The best way to keep it very moist, is to use a meat injector with marinade - into the thickest parts of the chicken. Then sprinkle the inside with fresh herbs (oregano, basil, rosemary %26amp; sage) and some sea or Kosher salt. Rub the outside with some olive oil and sprinkle the same herbs/spices on top. Put on a baking sheet and cover with foil. Bake at 375 for about 1-1/2 hours (depending on the size). Uncover it and raise the heat to 400-425 for the last 15 min or so
The Lady %26amp; Sons Savannah Country Cookbook by Paula H. Deen





Baked Hen %26amp; Dressing





Serves 8 to 10





One 6-pound hen


4 to 6 ribs celery, cut into large pieces


2 tablespooons salt


1 tablespoon whole peppercorns


4 bay leaves


1 large onion, peeled and left whole


3 chicken bouillon cubes





Remove giblets from bird. Wash giblets and bird well, inside and out. Place all ingredients, including giblets in large pot, cover with water, and bring to a boil. Reduce heat and simmer until tender, approximately 2 to 2 1/2 hours. Skim fat from pot at end of cooking time. (You will need to reserve stock for stuffing and gravy.) In the meantime, prepare and cook corn bread.





CORN BREAD





1 cup self-rising cornmeal


1/2 cup self-rising flour


3/4 cup butttermilk


2 eggs


2 tablespoons vegetable oil





Preheat oven to 350 degrees. Combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. remove from oven and let cool.








Southern Corn Bread Stuffing





7 slices white bread (dried in warm oven)


Corn bread


1 sleeve saltine crackers


2 cups celery


1 large onion, chopped


8 tablespoons (1 stick) butter


7 cups stock reserved from coooking hen


1 teaspoon salt


1/2 teaspoon pepper


1 teaspoon sage (optional)


1 tablespoon poultry seasoning (optional)


5 eggs, beaten





Preheat oven to 350 degrees. Crumble dried bread slices, cornbread, and saltines, mix together and set aside. Saute chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and taste; add salt, pepper, sage and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour into a greased pan. Place bird on top of dressing and bake until dressing is done, about 45 minutes. If hen browns too quickly, make a tent of foil and place over bird.





Giblet Gravy





4 cups stock reserved from cooking hen


Giblets from hen (liver, gizzard, and neck), chopped


2 chicken bouillon cubes


2 heaping tablespoons reserved uncooked corn bread stuffing mix


3 tablespoons cornstarch


1/3 cup cold water


1 hard-boiled egg, sliced


Salt and pepper to taste





Bring stock to a boil along with giblets and the meat that has been removed from the neck. Add bouillon cubes and raw stuffinmg mixture. Mix cornstarch with water and add to boiling stock, stirring constantly. Reduce heat and continue to cook for 2 to 3 minutes. Add salt and pepper to taste; and add sliced boiled egg. Serve with hen.


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BEER CAN CHICKEN!!! take your chicken breast side up and get your fingers under the skin and with out pulling it off the bird separate it from the flesh, take some butter and smear it all under the skin and season with salt and pepper inside the bird and out, then take your favorite beer and drink half of a can, set the can in a baking dish and place the bird (sitting up) on the can bake at 350 for about 45 mins to an hour make sure you dont over cook it or it will dry out
Put it in a roasting pan with a top and cook it slowly on a slightly lower heat. Be sure to put water n the bottom of the pan. Toss in some herbs like rosemary (whatever you want!) and a couple cloves of cracked garlic, and a bit of onion. When your bird is nearly done, take the top off, and baste it with melted butter. It will make the skin super crispy on the outside!
I cook mine with the breast side down and fill the cavity with a small quartered onion and fresh cracked garlic. cover it with tin foil and baste regularly with the pan drippings and butter. Take the foil off an hour before its done, and the skin will be super crispy!
i like seasoning the chicken for like 2 days to let the spices kick in, and then cook it lightly. then, when it is cooked, i put it back in the oven and bake it on high for 30 minutes-2 hours. learned it from my friend.





hope i helped. =)
i take the giblets out, put the chicken in a roasting pan with about 1/2 of stock and sprinkle poultry seasoning on it. i cover it with foil and cook for about an hour at 375. then i take the foil off and cook for 30 minutes more. simple and GOOD!
stick a 1/2 full beer can in the opening


place on roasting pan


season outside wil butter salt n pepper


roast for 1 hour at 400
I tried baking chicken its just not the same as fried. Fry it instead.