Cooking a Perdue Whole Chicken? Help... Please?
Thaw it. Rinse thoroughly with warm water and pat dry. Put it in the crock pot with nothing but salt and dry spices and herbs. Cook on low for around 5 hours or high for around 3. Remember to wash your hands with soap and sanitize every surface the raw chicken touched. Next time, don't buy from Perdue or Tyson. They do HORRIBLE things to their chickens to increase their profits which is not only unnecessary cruelty, but it also causes dangerous pathogens to thrive. Buy organic or from a farmer that you know doesn't abuse animals.
Need help in cooking 6 whole chickens?
You're making chicken curry where you're going to take the meat off the bones after cooking right? Then make a curry sauce? Get a giant stock pot, put all the chickens in it with 4 whole onions, 6 carrots, 6 stalks celery, 6 Serrano Peppers to taste and 2 bunches lemon grass. Fill it with cold water, bring to a boil and simmer slowly for 45 minutes. Take out chickens, let cool and take the meat off the bones. Strain and retain the stock and use for sauce. Yum! .
Cooking a whole chicken advice?
Hey hon, you really should get one of those digital instant-read thermometers ! Personally, I would set the temperature at 350 degrees and roast the chicken until the juices run clear when you gently press it with a fork. If the juices are red, it is NOT done, it's still raw. 350 degrees for 2 hours, sounds okay, but I'd still want the thermometer to get it just right. I don't like guessing when it comes to roasting meat. Who knows, the chicken could be done in an hour and a half, but how would you know? And it might be overdone if allowed to continue roasting for a full 2 hours. See what I mean hon? If you insist on roasting the chicken at 365 degrees, it might burn the surface of the chicken or at least be overdone while the deep inside of the chicken is okay, hopefully. The middle-lower rack is the best position. The stuff that fell out of the cavity was the gizzard, the liver, and the heart. The gizzard and the heart can be used to make a gravy. Cook the liver in some butter; it is a delicacy. If you don't want to eat any of it, give it to your dog/cat, the animal will looooooooooooooove you for that. Yes if you follow directions, you can eat the whole chic-kin. .
How do I cook a whole Perdue chicken so that the outside is crispy?
Simple is best, especially if you want crispy. I just put a little lemon pepper seasoning under the skin and roast it.
I'm cooking my first WHOLE CHICKEN and I don't know what to do?
INGREDIENTS (Nutrition) 1 (3 pound) whole chicken 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/4 teaspoon paprika 1/8 teaspoon cayenne pepper Add to Recipe Box My folders: Add to Shopping List Customize Recipe Add a Personal Note What to Drink? Tempranillo Negroni Cocktail I DIRECTIONS Preheat oven to 450 degrees F (230 degrees C). Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels. Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken. Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting 40 minutes, to a minimum internal temperature of 180 degrees F (85 degrees C). Let cool 10 to 15 minutes and serve.
Fastest way to cook a whole chicken would likely be to deep fry in a turkey fryer. Air (such as hot air in an oven) doesn't transfer heat very quickly. Water transfers heat quicker than air (at the same temp), but it maxes out and turns to steam relatively quickly. Oil can get significantly hotter (different oils have different smoke temps, fair warning). The only method (that I can think of off hand) that would be comparable/close to deep frying (in regards to speed) would be a pressure cooker. I should note that I specified a turkey fryer for a reason. The oil will drop in temperature when you place a large piece of meat in there… larger the volume of oil, the less of a temperature drop. Also, just a suggestion (if you choose to fry), peanut oil is a really good choice… high smoking temp, and a fairly low cost. Side note: Refined peanut oil should NOT cause an allergic reaction in an individual with a peanut allergy, as it shouldn't contain the peanut protein that triggers the response.
Today, we have brought you for recipes how to cook Predue Chicken Nuggets. Firstly we started fromIngredients8oz uncooked spaghetti, broken in half1jar (26 to 28 oz) tomato pasta sauce1box (11 oz) frozen breaded chicken breast nuggets1 1/2cups shredded mozzarella cheese (6 oz)StepsIn 3-quart saucepan, cook spaghetti as directed on package. Drain; return to saucepan.Meanwhile, heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.Stir pasta sauce into cooked spaghetti. Pour into baking dish, spreading evenly to cover bottom of dish. Arrange frozen chicken nuggets in single layer over spaghetti mixture.Bake uncovered 8 minutes. Remove from oven. Turn chicken nuggets over; sprinkle cheese over top.Return to oven; bake 6 to 8 minutes longer or until chicken is thoroughly heated and cheese is melted.Thanks!
How many feathers are there on a Perdue chicken?
I found this for general feather info: http://www.earthlife.net/birds/feathers.... So, there doesn’t seem to be a definite answer. I suppose a chicken living in a colder climate could have more feathers. You might want to e-mail the Perdue company and see if they have a better answer. Wikianswers says 153 and I know that is wrong.
You can cook a whole chicken from frozen easily, even the USDA thinks it’s fine. Add 50% more time than you would use for cooking a thawed bird, follow your usual recipe, the chicken will thaw as it cooks. These instructions are from How To Cook a Whole Chicken From Frozen - Cook the Story - visit there to learn more.Yield: 4 servingsPrep Time: 5 minutesCook Time: 2 hoursTotal Time: 2 hours and 5 minutesRoasted Frozen Whole ChickenIngredients:1-4 lb. frozen chicken1/2 lemon (optional)1/2 small onion (optional)2 sprigs fresh rosemary (optional)2 sprigs fresh thyme (optional)1 Tbsp. olive oil1/2 tsp. coarse salt1/4 tsp. coarse black pepperDirections:Preheat oven to 350ºF. Put a rack in a large roasting pan. Put the chicken breast-side-up on top of it. If there are giblets inside of the chicken, see if you can remove them. If not, it's o.k.. Proceed with the remaining steps. If you can access the inside cavity of the chicken, put the lemon, onion, rosemary and thyme inside, if using. If you cannot access the cavity, it's o.k.. Proceed with remaining steps.Drizzle the top of the chicken with the olive oil. Sprinkle with salt and pepper. Put in oven uncovered and roast for 90 minutes. If there are still giblets in the chicken, remove them when you can using tongs and wearing oven mitts (you should be able to after 30-60 minutes). If you wanted to add lemon, onion, rosemary and/or thyme to the chicken cavity but couldn't before, you should be able to now. Return chicken to oven and continue to roast .Increase oven temperature to 450ºF to help brown skin. Roast until drumsticks loosen easily when jiggled and all meat is cooked to 165ºF according to an instant read thermometer inserted into various places in the chicken (breast and thigh are best), 15-30 minutes.Transfer chicken to a carving board. Let rest 10-15 minutes. Carve. If there is any pink or red meat, return those pieces to the oven or microwave them for 1 minute at a time until white.