Now it’s time for a great budget tip. You may have gone past that whole chicken in the store and thought what the hell to do with it.
Or you may have had a whole grilled chicken served at some time and appreciated how incredibly much tastier the chicken is, but are afraid preparing and cutting it. Regardless, here is a guide on how to cook a whole chicken.
So why should you cook a whole chicken then?
In addition to the fact that you get more chicken for your money, a whole-grilled chicken is wonderfully juicy. You also get variety on the parts: clubs, fillets and wings. You can peel more meat than you think and use it in salads, pies and wraps. You marinate, cut and peel but otherwise, most of the cooking is taken care of by itself in the oven.
How to prepare and cook a whole chicken
Start by mixing a marinade in a large plastic bag
2 tablespoons oil and 2 teaspoons soy and then optional spices. A lot of people enjoy barbecue flavor so you can add some bell pepper spice, chili, black pepper. Then place the chicken in the bag and stir well so that the whole is marinated.
Place the chicken in the oven with the breast fillet facing up, salt and set to 200 degrees. Grill in the oven for 1 hour and 30 minutes. After half the time, pour on half a deciliter of water and then spoon the chicken with the broth that forms around every now and then.
Remove the chicken and allow it to cool slightly before placing it on a cutting board. Take the help of a fork to hold the chicken and cut the chicken in the middle.
- Cut off the legs
- Cut the breast fillet
- If necessary, divide the chicken club in two to make it easier to remove the meat.
- Cut off the tenderloin from the bone and also clean the back from meat.
- Put the parts in the ovenware again and let it cook in the broth. If you like the skin you can, of course, leave it there but otherwise, you can pull off it and rub it against the meat so you get more of the flavors. Done! Enjoy!
