Need a chicken recipe...?

I need a recipe to cook a whole chicken. I want it to have nice crispy skin and don't want anything too weird or difficult as I am not a very good cook :):) Any suggestions with what to do with the leftovers would be great too!Need a chicken recipe...?
just empty out the inside of the chicken if it's a whole chicken (usually it comes in a bag and you just throw it away) then season the outside with 11 herbs and spices then bake at about 350 degrees for (depending on how many pounds the bird is) but lets just say for about an hour. Good luck.Need a chicken recipe...?
The best and crispiest chicken I have ever made involves no spices whatsoever. Wash your chicken, including the cavity. Put a little salt in your hand and rub the inside of the cavity with the salt. Pre-heat your oven to 350 F. Place the chicken in a roasting pan with just a little water. When the chicken gets hot, baste it with butter. (Just put the butter all over the chicken.) Continue to cook for 1 hour or until the juices run clear, not pink. (You can check this by sticking a fork into the chicken near the leg.) Baste with butter frequently.
I love whole roasted chickens! Here are some suggestions:





1. Clean out the giblets and rinse the bird well. Pat dry.


2. Place giblets (heart, liver, gizzard) in a pan with water and a little salt and bring to a boil. Reduce and simmer, adding more water or chicken broth as you go. This will make a great basis for a gravey or to add to stuffing etc.


3. To 1 cube of softened butter add: 1 T thyme, 1 T rubbed sage, 2 tsp kosher salt, 1/2 tsp fresh ground pepper, 1/2 tsp garlic powder or minced fresh garlic, and 1/2 tsp celery salt. Separate the skin over the breasts slightly and massage some of this mixture between the skin and the meat. Rub another generous portion over all of the chicken and place in a baking dish.


4. Preheat oven to 350 degrees. Place baking dish in oven and add some white wine or broth to the pan.


5. Melt 3 T butter with 1 T lemon juice or wine and baste chicken every 20 minutes.


6. Chicken will be done when leg moves easily to the touch. Don't over cook!


7. Let the chicken rest for 15 minutes before serving.


8. Remove giblets from stock and finely chop gizzard and heart. You might enjoy the liver, but I usually give that to the dog or cat. Return the chopped giblets to the stock and turn the heat up. Bring to a boil and add a mixture of corn starch with water to thicken the liquid. Add salt and pepper to taste.


9. Serve with mashed potatos, Stovetop stuffing and fresh green beans for a great dinner! :)
I would cook it on a rotisserie. It makes the skin crisp and the meat moist. Just stick the rotisserie stick through the chicken and turn the knob to 60 minutes or so. That's with the George Foreman rotisserie. It is so easy.


Chop up the leftovers, put in some mayo and pickle relish for chicken salad.
Easy Crispy Chicken








Prep Time: 10 min


Total Time: 35 min


Makes: 4 servings, one chicken breast each








1 pkt. SHAKE 'N BAKE Original Chicken Seasoned Coating Mix





1/3 cup KRAFT Shredded Parmesan Cheese





1/4 cup MIRACLE WHIP Dressing





2 Tbsp. milk





4 small boneless skinless chicken breast halves (1 lb.)








PREHEAT oven to 400掳F. Combine coating mix and cheese in pie plate or shallow dish. Mix dressing and milk in separate pie plate or shallow dish.





DIP chicken in dressing mixture, then in coating mixture, turning each piece over to evenly coat both sides. Place on lightly greased baking sheet.





BAKE 20 to 25 min. or until chicken is cooked through (170掳F).














KENTUCKY FRIED CHICKEN RECIPE





Prep: 15 min; Cook: 30 min - Medium Difficulty


Serves 4





IF you are expert at frying, skip to the ingredients.





FOR this Kentucky fried chicken recipe, you can use lard, crisco (shortening), or one of the vegetable oils. You can also add butter, if you choose, skimming off any foam that rises to the top while heating the oil. You can toss in chunks of ham or bacon to add flavor. Crucial are the skillet or pan, and the temperature of the oil. On my first try the oil was too hot; the result was burned, undercooked chicken. Oil that is not hot enough will not deliver crisp chicken.





IDEAL frying temperature is about 365 degrees F (185 C) - ascertained with a frying thermometer or by dropping a 2'; square of bread in the hot oil - it should turn golden brown in about 60 seconds.





WHEN you have the right temperature, add the pieces slowly, one by one, and do not crowd them. Be patient and do two or more batches, if you must.














INGREDIENTS:








1 good chicken (Kosher or 'natural' chickens are usually best), cut into serving pieces, or use 8 to 10 leg pieces (drumsticks and thighs), trimmed of excess fat.





AND


1 tablespoon curry powder


1/2 teaspoon ground allspice





OR





fines herbes mix:








1 tsp chopped tarragon


1 tsp chopped chervil


1 tsp chopped chives


1 tsp chopped parsley


(or any combination of the above, plus whatever else you fancy)





PLUS





1 - 2 cloves garlic, minced


1 tsp cayenne pepper (more or less to taste)


1 egg


1 cup flour


Salt and pepper to taste


Enough oil or lard to fill skillet to a depth of about 1/2'; - lard, lard and butter combined or vegetable: Crisco shortening, corn, canola, peanut. Canola or corn oil imparts the least flavor, lard the most. Crisco shortening seems to result in the 'crispest' chicken. Canola is considered the healthiest.





Large heavy skillet or casserole with cover; large mixing bowl; tongs or a big fork for handling chicken pieces, frying thermometer (ideally).





IN a bowl, mix chicken with salt, pepper, spices, garlic, chili, egg and 2 tablespoons water. When thoroughly combined, blend in flour, using your hands. Keep mixing until most of the flour is blended with other ingredients and chicken is coated (add more water or flour if mixture is too thin or too dry; it should be dry but not powdery and not too wet - it has to adhere to the chicken).





ADD enough fat (oil) to your skillet to come to a depth of about 1/2 inch and turn heat to medium. If you are using butter, skim any foam as it rises to the surface.





WHEN oil is hot (see introductory paragraphs) raise heat to high. Slowly add chicken pieces to skillet. Cover skillet, reduce heat to medium (more or less - oil should sizzle but not smoke) and cook for 7 minutes.





UNCOVER skillet, turn chicken and continue to cook, uncovered, for another 7 minutes.





TURN chicken again and cook for about 5 minutes more, turning as necessary to ensure that both sides are golden brown.





REMOVE chicken from skillet and drain on paper towels placed on newspaper (for additional absorption). Serve chicken immediately, or cold.





Good luck =))
So easy! Clean chicken %26amp; sprinkle lemon pepper inside %26amp; rub it around. Stuff cavity with 2 lemons - cut in 1/2.


Put in baking pan that has been sprayed with Pam. Squeeze lemon juice over the skin. Bake for about 45 to 60 minutes at 350 degrees F. Depends on weight of chicken.


Unbelievably crispy %26amp; delicious!





Make sandwiches with left overs!
go and say chicken recipes in google or yahoo and find it!!!
Simple Whole Roasted Chicken





INGREDIENTS





* 2 teaspoons salt


* 1 teaspoon white sugar


* 1/8 teaspoon ground cloves


* 1/8 teaspoon ground allspice


* 1/8 teaspoon ground nutmeg


* 1/8 teaspoon ground cinnamon


* 1 (4 pound) whole chicken


* 5 cloves garlic, crushed





DIRECTIONS





1. In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.


2. Preheat oven to 500 degrees F (260 degrees C).


3. Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.


4. Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.





Try with an Oregon Pinot Noir .





The combination of unique ingredients make this chicken dish delicious. It roasts beautifully and is surprisingly fast once it's in the oven.


Plus the leftovers are fantastic for sandwiches, salads, and Mexican dishes