1

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Bought a whole body chicken w/ giblets. What do I do?

Answered on August 19, 2014
Created February 28, 2013 at 4:32 AM

I'd prefer to have it cooked within a few hours tonight. I'm stocked on all the basic spices/vegetables. I have an oven and slow cooker at my disposal. I can cook it tomorrow if I use the slow cooker bc it has a timer.

What do I do?!

Regarding the giblets. Throw them away? Clarification about whole body: no feet/feathers/head/etc...

4cbc4488855b0421943b57de0a9018c2

(212)

on March 07, 2013
at 08:41 AM

Will give it a shot. Thanks

A08b210e4da7e69cd792bddc1f4aae4b

(1031)

on February 28, 2013
at 08:36 AM

Great idea. Check out Heston's latest recipe for roast chicken along these lines plus a radical approach: http://www.channel4.com/4food/recipes/chefs/heston-blumenthal/roast-chicken-recipe

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4 Answers

2
3a26501a38749a3697f7477c718ab8fc

on February 28, 2013
at 07:05 AM

Brine it! I work in a meat department at an unmentionable health food store. I recommend to each customer that asks me this to make a simple brine, and let that bird become a Bird in a salty spa over night. Google a simple brine recipe, follow it, and cook it any way you wish. I guarantee it will make you appreciate chicken like never before.

Your welcome.

J.P.

A08b210e4da7e69cd792bddc1f4aae4b

(1031)

on February 28, 2013
at 08:36 AM

Great idea. Check out Heston's latest recipe for roast chicken along these lines plus a radical approach: http://www.channel4.com/4food/recipes/chefs/heston-blumenthal/roast-chicken-recipe

4cbc4488855b0421943b57de0a9018c2

(212)

on March 07, 2013
at 08:41 AM

Will give it a shot. Thanks

1
7d9eab7a32a8294ca252b2dfc608b919

on February 28, 2013
at 07:36 AM

I agree. Roast it, and if you have the time, brined is delicious. If you want it quick and easy, you can always just butter it up, season with salt and pepper and throw it in the oven. Let the skin get nice and crispy and be sure to eat the delicious skin. Also, don't forget to save the bones, skin and drippings for chicken stock. Again, if you want to be lazy, you can just throw all of that stuff in a pot, cover with plenty of water and put it on a low simmer until you're ready to deal with it. I bought a single electric burner so I could leave mine over night. Somewhere around the 12 hour mark (not more than 24) I just strain the stock into quart jars. You can slow cook chicken, but it's tricky trying to get the texture right. Easier to use parts like bone in thighs for slow cooked meals. Lots of recipes on line. Enjoy it! I hear giblets are great for gravy, but I generally don't save mine. Might be a good practice to freeze them until you have a good amount an then go hunting on line for something yummy to make with them :)

1
3078bc29a51ac3d8cfa065294d4e40a5

on February 28, 2013
at 06:59 AM

I like to roast a whole chicken, and, as the user above me mentioned, use the giblets, if not in a gravy then just eat the heart and liver...super tasty. I start with garlic, cumin, pepper,thyme, lemmon, onion, carrots, celery, and a little olive oil. Then, just roast the chicken at 425 degrees.

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. Easy as that. Enjoy your chicken.

1
A08b210e4da7e69cd792bddc1f4aae4b

(1031)

on February 28, 2013
at 06:53 AM

Giblets are awesome for making gravy -- don't throw them away!

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