I bought two small (a little over 3 lbs each) chickens today. Believe it or not, I have NEVER cooked a whole chicken, or butchered one myself ( I usually buy legs and thighs or boneless breasts). The package says they are fryers but I am ASSUMING I can roast them as well. So how long do I need to cook a small chicken like this? What is the best way to prepare it?
Edit: I know what seasoning I like, I am wondering if I need to add a little water to the pan like I usually do with pieces, or if I should rub a little olive oil or butter on it?
Hope this helps. I always put a little water in the pan to prevent grease spatters (and having to clean the oven).
I like roasting a chicken in a cast iron frying pan...rub a little olive oil & some seasoning on it, add potatoes, cut in quarters to the pan & roast for an hour at 425-450...I rotate the chicken every 15 minutes....comes out golden brown & the potatoes are wonderful :-) With 3lb chickens, you would have to adjust the temperatures...I usually roast 1 larger 1 - also depends on your oven.
Fryers doing duty as roasters were a staple in my house when the kids were small - a 3 lb chicken fed us (me, hubby and 2 kids), made a bit of chicken salad and of course chicken soup...can't beat that.
I would stuff the little guys with basic Bells Seasoning stuffing right off the box...a green veggie and a salad and everyone was happy.
Awwwe, now I have a taste for one...
Lynn1018I like roasting a chicken in a cast iron frying pan
Thought I was the only one who did this. Roast mine (the small fryers that is) on a Calphalon chefs casserole ...has high sides and prevents spatter in the oven. And the gravy fixings, after straining, are right in the pot and can be made in the roasting pot while the bird is sitting waiting for carving.
Just make sure you clean out the inside of the bird! I don't think fryers come with giblets. Salt the inside of the cavity and add your favorite seasoning. You can rub the skin with olive oil or butter if you'd like, but it's really not necessary. I roast mine covered at 350 - about 1-1/2 hours for a 3-lb. bird.
Debbie_BayVillageJust make sure you clean out the inside of the bird! I don't think fryers come with giblets.
Is this too small and to young to try making soup with? (another thing I have not made yet) It is so funny how I cook so many different things and love to try and create new recipes but have never made such basics as chicken soup or a whole roasted chicken!! LOL!
I would serve the stuffed roasted fryer to my family for one meal , cutting off any meat left over to use for chicken salad and then using the stripped bones, wing tips, backs, skin and any other scrapings and putting it all in a pot of water and cooking it really slowly for 5/6 hours then strained the broth (the herbs from any leftover stuffing in the carcass flavored the broth) and refrigerating or freezing it for future use in a soup.
I have been making chicken soup for about 45 years and have to advise you that the BEST chicken soup is made with a Kosher chicken. I am not sure why but the flavor is amazing and the cooked meat is fantastic. If you would like to email me at firstname.lastname@example.org I would be happy to give you my recipe which is tried and true.
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