I would suggest putting it in a salt and herb brine for a few hours.
Approx. 1hr 40 mins
If you are asking about whole wheat flour then what I use is buttermilk. I dip the chicken in seasoned flour first then the buttermilk then again in the flour. It creates a very crunchy crust and the buttermilk actually helps tenderize the meat.
Sure, why not? Fried chicken with tomatoes and zucchini? Roast chicken stuffed with cubes of acorn squash and walnuts? A chicken stew cooked inside a whole pumpkin? I'd try it.
A whole chicken is probably too large to roast in most toaster ovens. You might try the regular oven instead or only roast pieces of the chicken. Make sure that the chicken is fully cooked before eating.
Calories in roast chicken dinnerThe calorie content of a roast chicken dinner depends on how the chicken is cooked (plain or otherwise), all the other ingredients (vegetables, gravy, stuffing, etc) that are included in the dinner, and the weight (quantity) of each ingredient. To view the calorie content of some things that might be included in a roast chicken dinner:roast chickenspinachcabbagecauliflowercarrotsbroccolipotatoes (old and new, boiled/steamed, baked, mashed, roast)sweet corncorn on the cobsee the page links, further down this page, listed under Related Questions.
Chicken picatta is a fantastic recipe that uses both lemon and chicken. Another option is to roast a whole chicken. Cute the lemons into quarters and stuff the cavity with them before roasting. They will ahve a fantastic flavor.
get a knife and cut the whole chicken in half and get some tomato sauce and just poor it all over then get salt and moist it all over
Because taste is so difficult to justify, these are MY favorites (in no particular order); others may disagree. Beef stew, roast beef, roast pork loin, roast pork shoulder, pork chops, whole chicken, BBQ chicken, BBQ beef, BBQ beef ribs, Mexican-style chicken, corned beef and cabbage, and corned beef hash.
Good question because there are some things you should know. Freezing a whole cooked chicken will not happen instantly. The hot or warm interior portions of the chicken will take longer to get do to a safe temperature. And when you thaw a whole frozen chicken you must do so in the refrigerator so you don't have the same temperature differential problem in the other direction. The solution? Cut your roast chicken up into its constituent parts. That is, cut off the wings, the drumsticks, the thighs and the breasts and freeze those separately. Then, when you want some chicken you can select the piece you want. If you have to freeze an entire roast chicken be aware of the issues mentioned above. Refreezing is not recommended.
To roast, potato, Dutch (baby) carrots, parsnip, onion and whole garlic cloves! Add some lemon and Rosemary for extra flavour!!
If the roaster fits in the fridge, and the fridge is cool, then yes you can leave it in overnight. I would be sure to have a cover on it just to prevent it from drying out.
As with many cooking adventures temperature and weight are important. George Foreman recommends first preheating the oven and then for a 3 1/3 lb. whole chicken roast for 60 minutes. For a 2 lb chicken only 45 minutes should be sufficient. If your chicken weighs more the maximum time is 75 minutes. As usual a thermometer is a good idea.