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Need advice on whole fryer

I bought a whole fryer chicken the other day because I'm broke and it was cheap and looked good. Sadly, I haven't got an idea on what to do with it. I know I want to make it in the crock-pot because I don't have a roasting pan or anything and I'm already grossed out enough knowing I'll have to take the "giblets" out, so I don't really want to try and cut it up. I'm not even really sure what a giblet is XD

If anyone has any advice on how I should cook it or any recipes I'd really appreciate it :D

Oh, and should I thaw it out, since my stupid man-thing stuck it in the freezer?

Comments

( 27 comments — Leave a comment )
the_karen_show
Jun. 15th, 2009 08:47 pm (UTC)
i just thawed one out and threw it into the crock just like that. it worked out great.
geekjul
Jun. 15th, 2009 08:51 pm (UTC)
You'll need to thaw it. Take out the giblets, rub it down with your favorite seasonings, and put it in the crockpot breast side down. I do mine on high for six hours. That's it. Easy and yummy!
shanin
Jun. 15th, 2009 08:52 pm (UTC)
Since its summer I like to throw in a whole chicken in the crockpot with a few seasonings and let it cook 4-6 hours. Let it cool and then remove all the meat from the bones and I'll make chicken salad or sandwich wraps with the chicken.
neptunia67
Jun. 15th, 2009 09:01 pm (UTC)
Great idea!
wesa
Jun. 15th, 2009 08:55 pm (UTC)
Giblits are just internal organs. Heart, lungs, kidneys.
pbrim
Jun. 15th, 2009 09:03 pm (UTC)
The giblets are not too gross. They will be in some kind of paper or plastic package stuck inside the chicken, and typically include the gizard, liver, heart and neck. The kidneys are very small and probably still attached to the carcase, nestled down along the backbone. If you don't like organ meat, you can throw the whole package away without touching anything or feed it to your pets (not the neck -- too many bones). Or you can boil them up to make a good broth for gravy. Personally I give the liver to the cats and microwave the rest for me to eat.
kestrel127
Jun. 15th, 2009 09:13 pm (UTC)
Unless you prop it up somehow, this won't be the usual crispy roast chicken you're expecting - it'll be softer and shred easily. It was still be delicious. Put it on top of a layer of veggies (potatoes, apples, carrots, onions and garlic work very well together) to get a bit crispier chicken.

But if I want some cooked chicken to use for enchiladas, salad, etc... I just rub with butter, sprinkle with salt & pepper and cook for 6 hours. Num.
karalianne
Jun. 15th, 2009 09:32 pm (UTC)
Fryers don't always have giblets in them, so don't be too shocked if you don't find anything. Try looking inside before you reach in. :)
alwaysamommy
Jun. 15th, 2009 09:39 pm (UTC)
I put it (thawed) on a bed of onions, season the top, and cook on low for about 4 hours. Don't add any liquid as it makes plenty of its own.
You may want to remove some of the liquid partway through because it gets really brothy.
charlottesmtms
Jun. 15th, 2009 11:21 pm (UTC)
*SQUEE*'s @ your icon!
alwaysamommy
Jun. 15th, 2009 11:36 pm (UTC)
lol thanks
carorules
Sep. 29th, 2009 06:04 pm (UTC)
DO you know if I cook a HUGE Turkey leg, would it me the same? No liquid required?

I'm kind of scare I'll end up with a lot of fat liquid cuz it's a leg..?
alwaysamommy
Sep. 29th, 2009 09:40 pm (UTC)
It should be okay, as long as you don't take the lid off. The onions will give off liquid also and that should make up for it.
carorules
Sep. 29th, 2009 09:42 pm (UTC)
Thanks a lot. I will try that for sure!
alwaysamommy
Sep. 29th, 2009 09:48 pm (UTC)
No problem! I know when I make a chicken that way, I actually have to drain some liquid after it cooks a while or I get chicken soup. I'm thinking a turkey leg wouldn't be like that since it is dark meat but maybe watch for that too, just in case.
carorules
Sep. 29th, 2009 09:49 pm (UTC)
I'll make sure to do so!

All that chicken talk got me hungry ;)
alwaysamommy
Sep. 29th, 2009 09:57 pm (UTC)
LOL me too! I got home too late to do anything with the crockpot though. Maybe I'll make chicken tomorrow. Yum.
mrs_ralph
Jun. 15th, 2009 11:06 pm (UTC)
If it will fit in your crockpot you won't need to do much to it. Thaw the chicken, rinse it inside and out with water, if it has any pin feathers left on it you can singe them off with a flame...I usually use a stove burner or one of those electronic matches you use to light candles and fires with. Rub it with a little margerine or oil and sprinkle it with some salt, pepper and whatever other spices you might like (thyme or rosemary is good, so is a little mild curry powder)and pop it in the crock pot with some liquid, maybe on top of a bed of vegetables like carrots and potatoes and let it simmer all day. It should be tender enough to fall apart and be tasty.
charlottesmtms
Jun. 15th, 2009 11:20 pm (UTC)
You can also check out various cooking sites and recipe archives for cooking shows; crocking a chicken has endless possibilites. There are also several chicken-in-a-pot recipes on this site ... found some outright groovy curry recipes.

Good Luck! :-)

Also: where did you get that icon???! *lol*

Edited at 2009-06-15 11:22 pm (UTC)
phlegmaticphrog
Jun. 16th, 2009 03:20 am (UTC)
If you're talking about my icon I got it from toocuteicons :)
black_raven135
Jun. 15th, 2009 11:42 pm (UTC)
I'm already grossed out enough knowing I'll have to take the "giblets" out
THIS is one of those occasions that calls for a pair of surgical gloves. A box is cheap, cheap. I cannot handle raw chicken or turkey, giblets or not.
I would take that chicken and cut it up.....use kitchen shears.
Liberally coat it with olive oil or some other oil that will take
high heat and then sprinkle it with some oregano or your favorite
herbs, no salt type. Place it in a preheated 450 degree oven and then turn it down immediately and roast for 40 minutes till juices show clear........
OR place it all in crock pot with same prep.......high heat will get you there sooner but probably high initially for half hour and then turn down to medium heat for four hours.
flautista211
Jun. 16th, 2009 12:31 am (UTC)
Life deals you chickens, make chicken soup! Great for the soul...
A whole fryer is the PERFECT chicken for chicken soup!

Put some pepper corns and pickling spice in a tea strainer, put the chicken in the crock pot with the strainer, two bay leaves and multiple cloves of garlic (anywhere from 4-40, depending on how garlick-y you like it!); cover with water and allow to cook on low for 4-6 hours. Then take the chicken out. This is your chicken broth.

Add chopped carrots, celery, onions, potatoes, corn, and whatever other veggies you like in chicken soup. Add a few more cloves of garlic and two bouillon cubes. Chop the chicken into cube-like squares and add it back in, adding salt and pepper to the pot. Cook this mixture on high for 2 hours. Add cooked noodles or barley if you like before serving.

Mmm-mmm good, and so much better than Campbell's!
squidlovesduck
Jun. 16th, 2009 01:19 am (UTC)
I'm not a big fan of the de-giblet-ization process either! If you live somewhere warm, then cooking it with seasonings and going for chicken salad is the way to go, if you live someplace that's still rainy and chilly then yummy chicken soup goes great, too. I'm not a big chicken fan in general. (I like chicken broth, but raw chicken freaks me out, and I'm a vegetarian haha). Definitely wear gloves if the giblets freak you out, because they feel gross! (That's coming from a bio student!)
phlegmaticphrog
Jun. 16th, 2009 03:22 am (UTC)
Wow, I got so many good suggestions I'm going to have to save this to my memories! Thanks so much. I'll make sure to tell you how it worked out :)
crataegus
Jun. 16th, 2009 03:40 am (UTC)
I do a variation of my roast chicken in the crock pot:

remove the giblets.
insert 1 sliced whole lemon and 1" of ginger, minced.
pour 1 c of chardonnay over the top.
salt + pepper to taste
cook until it's falling apart
( 27 comments — Leave a comment )

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