Sunday, 17 August 2008

Recipe help please (roasted chicken)

(Originally posted by Tami)

Hey all,

Jeff gets back into town tomorrow and I really want to make hime a nice roasted chicken.  I’ve done them tons but am looking for a different way to flavor.  Anybody have a great herb mix or recipe that you wouldn’t mind sharing with me.  Our tummies thank you!


  1. I don’t have any particular recipe to share, but I was just thinking about how chicken can taste good when cooked with lemon or rosemary. Have you tried looking on Kalyn’s Kitchen. I know it would be trying an unknown, but she’s usually pretty good at picking good ‘uns!

    I was going to email you this evening, but I’m about brain dead, so I’ll just say a quick hi on here. How’s it going? I did 65 mins on the treadmill and pushed HARD! I actually took my asthma inhaler when I got off. I was ok, just felt like my lungs could do with some encouragment to open up a little more!

    Comment by Debs — March 11, 2008 @ 3:00 pm

    This one of Kalyn’s looks good to me. I shall have to try it sometime. It calls for chicken pieces, but I’m sure you could use a whole chicken if that’s what you’ve got.

    Comment by Debs — March 11, 2008 @ 3:02 pm

  3. Oh, I might add, Jeff HATES rosemary. It took him 5 years of me cooking with it before he informed me that he has never cared for it.

    Comment by Tami — March 11, 2008 @ 3:20 pm

  4. You could brine it like brining a turkey. Or just stuff it with some sort of citrus, onion, carrot etc and sprinkle with salt and pepper.

    I’ve never tried the 40 garlic clove type recipe, but I have heard raves about it.

    Comment by Anita — March 11, 2008 @ 4:31 pm

  5. Anita, the 40 garlic clove recipe is YUMMY so long as you like garlic. I’ve also done it with teh citrus, onion, carrot, celery. I may just need to do that again…Nah, I’d rather the garlic and onion. I may just do that.

    Comment by Tami — March 11, 2008 @ 4:35 pm

  6. Oh, what about putting it on a bar-b-que? Weber’s Beer Can Chicken is really good.

    You can also use wine or soda pop as well… and any kind of seasoning you like. We do this in the summer. It does take a while on the grill, though.

    Comment by Anita — March 11, 2008 @ 4:39 pm

  7. You absolutely must trying brining! It’s my most favorite way to roast a chicken or turkey. Here’s my recipe on my blog:

    Comment by Julie — March 11, 2008 @ 5:05 pm

  8. Oh, and brine it tonight if you want it for tomorrow.

    Comment by Julie — March 11, 2008 @ 5:06 pm

  9. Julie, thank you so much for the recipe. I’ve never brined and although it sounds like it could be very tasty don’t do the brown sugar or molasess.

    Thanks for the idea though.

    Comment by Tami — March 11, 2008 @ 5:13 pm

  10. I also have heard rave reviews for the 40 clove one…I don’t think I’ve tried it though.

    Comment by blest — March 11, 2008 @ 5:29 pm

  11. Oh yes, we’ve done the 40 clove one. It’s yummy, but if you sweat at all over the next few days you smell like garlic all over again!

    Comment by Debs — March 12, 2008 @ 12:48 am

  12. I make roasted chicken at least 2 times a month. I take a lemon and half it then add it plus salt and pepper to the cavity. Rub the outside with just a little oil and sprinkle all over with paprika. Cover with foil bake at 400 for 1 hour 30 minutes. It stays really moist and taste wonderful.

    Comment by Kellie — March 12, 2008 @ 6:29 am

  13. Kellie, I saw you sneaking in!We’ve missed you around here. Come more often if you can.
    Big hugs xx

    Comment by Debs — March 12, 2008 @ 2:11 pm

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