Tag: whole chicken
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PK’s NoRecipe Butter Stuffed Skin Roast Chicken
Wow! This method of cooking a roast chook is probably not going to get the heart foundation tick any time soon but it is off the charts tasty. Lot’s of recipes on the internet use this method and I am simply combining it with my favourite stuffing mix of garlic, onion, italian herbs (such as…
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Ben’s Magic Chicken Dry Rub
Ben’s latest concoction is a magic dry rub for use on chicken. I tasted the butterflied chicken he used it on (recipe to come) and it was mouth-watering and oh so smokey. All you have to do is take: Equal parts salt, sugar and garlic powder, maybe 2 Tbsp each. Smoked paprika (sweet works well…
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Beer Can Chicken Roasting Rack
I got this beer can chicken roasting rack from Bunnings, for a steal. I used it with a half full can of beer the first time and the result was very pleasing. The rack keeps the chicken vertical, allowing the fat to drip away. The beer keeps the inside of the chicken moist. Between you…
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Ben’s Butterflied Chook
This dish by Ben is one of his favorites and he says you can easily double the recipe so you have leftovers for tomorrow’s lunch :). He got his friend Louise to road test the recipe recently using these steps: So get a butterflied chook from the butcher and brine (see Ben’s Brining Tips for how)…
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PK’s Dry Rub Split Roast Chicken
I am going through a real roast chicken phase at the moment. Roasting whole birds in my weber is my preferred method but this time I have gone back into the kitchen. This dry rubbed roast chicken will be the tastiest, moistest chicken you have tasted. The idea came from noblepig.com and involves dry rubbing…
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Ben’s Magic Butterflied BBQ Chicken
A BBQ purist will argue that the term “barbeque” refers to the low and slow style of southern American cooking, which turns even the cheapest cuts of meat into delicious, tender joy. The Aussie BBQ should really be the Aussie grill, as it is the grill on which the shrimp is thrown. Personally, I could…
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A Simple Greek Chicken Roast
This is a simple chicken roast, marinated in mix of thyme, oregano, garlic, salt, pepper, lemon juice and olive oil. It looks and smells amazing! Here I have halved a whole chicken by cutting right down the middle. You could also butterfly it using this method. If you have at least a 4.5 hours…
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PK’s Coq Au Vin
I have been sitting on this post for about 9 months now because I wasn’t sure it looked appealing. I was worried that you wouldn’t be inspired enough to try it. Sometimes though we need to be reminded that we are our own worst critic and a good friend of mine just did that. She…
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PK’s Slow Cooker Whole Chicken
This mouth-watering dish is designed to be super thrifty and dead easy to boot. I managed to use some old tired veggies and to get a free-range chook on special. I am also happy to say it took longer to eat the dish than it did to prepare it. I simply took a whole chicken,…
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How Do I Butterfly Or Spatchcock A Chicken
A whole chicken, especially the larger birds, can take longer to get all of the meat to a safe temperature. So, a great way to have a roast chicken on the bone, in less time, is to butterfly or split the whole bird. This is also called spatchcocking. It is almost as simple as cutting…
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