Whole chicken - 31 cooking recipes

It’s better to immediately decide on purchasing the “right” chicken carcass for this dish. You will need a meaty, hefty chicken, which was raised specifically for cooking as a whole. If there is little meat in the bird, it will, of course, remain edible, but it is unlikely to be juicy. Especially if you bake it in the oven or slow cooker without adding vegetables and fruits.

In order for the chicken to have a beautiful golden crust, it is better not to remove the skin from it. But make sure that there is no excess left on it, such as unplucked feathers. There are opinions that all the harmful substances that are fed to chickens in modern realities accumulate in the skin. And that’s why many are in no hurry to eat this skin. But it can be perceived as a kind of armor for tender fillets, which will remain soft under the skin. And nothing prevents you from getting rid of the skin on your plate - as an option.

To speed up the process of baking the whole chicken in the oven (in a sleeve, under foil, in a slow cooker, on the grill or something else), you can marinate it first in any suitable marinade. Or you can simply grease the entire carcass, outside and inside, with a mixture of vegetable oil with seasonings and salt, mayonnaise, and sour cream. And leave to rest for half an hour or an hour.

A well-fed, plump carcass is ideal for stuffing with any filling: meat, mushrooms, apples, pears, quince, oranges, dried fruits, porridge, potatoes, cabbage and so on.

The simplest whole chicken recipe available to everyone at any time is this. You will need: chicken carcass and salt. Coarse salt is poured onto a baking sheet in a thick layer. Place washed and dried chicken on top of it. The entire structure is sent to an already preheated oven to bake until fully cooked. There is no need to add any additional salt. During the cooking process, the meat itself will absorb the required amount of salt. There is no need to worry, it will not take more than necessary.