Savory Ranch Roasted Whole Chicken Recipes

SAVORY ROASTED CHICKEN

Steps:

• Place chicken on a rack in a shallow roasting pan. Carefully loosen the skin above the breast meat. Combine the onion salt, thyme, savory, orange zest and pepper; rub half of the herb mixture under the loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture., Bake at 375° until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours. Let stand for 10-15 minutes. Remove skin before carving. Skim fat and thicken pan juices for gravy if desired.

GARLIC RANCH CHICKEN

Steps:

• Combine the dressing, garlic and basil in a large resealable plastic bag. Add chicken pieces, turning them to coat. Squeeze out air and seal bag. Place in refrigerator for 1/2 hour.
• Preheat grill to medium heat.
• Grill chicken breasts for 6 to 8 minutes on each side, turning occasionally, until juices run clear when pierced with a fork.

SAVORY RUBBED ROAST CHICKEN

Steps:

• Preheat oven to 350°. In a small bowl, mix the first eight ingredients., Pat chicken dry and place on a rack in a roasting pan, breast side up. Rub seasoning mixture over the outside and inside of chicken. Place onion inside cavity. Tuck wings under chicken; tie drumsticks together., Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

HERB ROASTED WHOLE CHICKEN

Steps:

• Combine oil,water,herbs,salt and pepper.
• Stir.
• Pour or brush over the whole chicken before baking.
• The oil and water dosen't mix very well but thats ok.
• The water keeps it moist and the oil makes it crisp.
• Any other herbs you like can be used in place of these.
• Cover with foil and bake at 350 about an hour or until crispy and brown.

HIDDEN VALLEY BAKED RANCH CHICKEN

Steps:

• Preheat the oven to 425 degrees F. Place chicken breasts into a Glad® sandwich bag and pound until they are 3/4 of an inch thick (optional).
• Place the chicken breasts in a baking dish to fit. Brush with the melted butter or olive oil on both sides. Sprinkle or shake the ranch seasoning mix over the chicken on both sides. If there is any remaining butter, drizzle over the seasoned chicken.
• Place in the oven and bake for 18 to 20 minutes, until cooked through and no longer pink in the center. Remove from the oven and let rest for a few minutes. Serve hot.

SAVORY RANCH ROASTED WHOLE CHICKEN

Steps:

• pour the ranch dressing mix, onion soup mix and Paprika in a baggie and give it a good shake.
• Take about a Tablespoon of the mixture and smush it into 2-3T of the butter and set aside. To soften the butter microwave it for 10-12 seconds. Save at least half the butter without seasonimg.
• This will take about 2 minutes. Very carefully pat the Chicken dry with paper towel, then slowly separate the skin from the breast and top of drumsticks. Don't use anything but your fingers. Start at the breast cavity and slowly work your fingers between the skin and breast. Do not tear the skin at all costs! Once you have it loosened from the meat, take the softened, seasoned butter mixture and gently push it up under the skin, especially on the top of the breast and drumsticks. It will melt down into the breast as it cooks.
• Make sure you have patted the Chicken completely dry (or the butter won't stick) rub some of the spices into the skin, then take half the remaining butter and rub over the whole Chicken.
• Take the remaining spice mix and sprinkle over the whole Chicken, starting at the back, the flip and do the breast. Take the wing tips and bend them back behind the wing to prevent the wing tip from burning, and to keep the Chicken from rolling, and put uncovered in 350 degree oven.
• cook at 350 for 30 minutes.
• Reduce temp to 250 degrees. Drain whatever juice has accumulated and set aside. Cover the breast loosely with foil -once the skin has become light golden and crisp. (This keeps the spices from burning, especially the onions and allows the skin to keep the breast from drying out.) At this time you should carve the drumstick off the Chicken right at the joint (it will not be done) and put them on the bottom of the pan. This allows the dark meat to cook more efficiently, and keeps the skin nice and crisp all the way along the sides of the breast. For the best flavor, be careful to make sure the skin over the top of the Chicken is not disturbed.
• Continue to cook the chicken at 250 until you begin to smell it, probably and hour. Don't rush it, this is the only really tricky part. To test doneness take a fork, insert it INSIDE the breast cavity poke the thigh. Do not poke the skin. If it's done it will drain clear juice, and it will be really obvious if the dark meat isn't ready. Leave it in until you are sure the dark meat is done. As long as you have put foil over the breast and left the rest uncovered you will not burn or overcook the breast.
• Once it's done immediately remove the foil and drain the juices. This will be the most flavorful drippings you will ever taste. Save it for later, make a gravy or pour it over your dogs food if nothing else!
• dont let the chicken sit in juices, Remove from the oven it tastes much better cold than warm and slimy. The skin will remain crisp until the Chicken is cold. It should still be chewy until you refrigerate it though.
• Put the garlic cloves and 1T butter inside the breast cavity. Don't be tempted to put the cloves under the skin, it somehow affects the ability to crisp the skin and therefore causes the breast to dry out.

JACQUES'S SAVORY-STUFFED ROAST CHICKEN

Steps:

• Special equipment:
• A small frying pan; a shallow- sided heavy aluminum or copper roasting pan or heavy cast-iron skillet, just large enough to hold the trussed chicken; a 1-quart glass measuring cup or deep bowl; cotton kitchen twine; a basting brush; a board or platter for resting and carving.
• Preparing the herb stuffing:
• Preheat oven to 425°F.
• Heat the butter and olive oil in the frying pan over medium heat. When hot, add the shallots, parsley, savory, salt, and pepper, stirring well and tossing in the pan. Cook for about a minute, just until the shallots begin to soften. Scrape the mixture on a plate to cool.
• Preparing the chicken:
• Remove any lumps of fat from inside the cavity near the tail.
• To make carving easier, remove the wishbone. Lift the flap of neck skin and insert a thin, sharp knife into each end of the breast; then slice diagonally along both sides of the wishbone. Use your finger and thumb to loosen the bone, pry it out at the top, and pull it down. Try to remove it whole-if it breaks, carefully wiggle out the pieces. Cut the wings at the "elbow" joint, leaving only the meaty section attached to the shoulder.
• Place the chicken on its back. To loosen the breast skin, lift the neck flap and work your fingers between the skin and the flesh, taking care not to puncture the skin. Slide your fingers down the breast and to either side along the legs, especially the thighs.
• Stand the chicken on its tail end in the measuring cup or bowl; hook the wing sections over the rim, to keep the bird upright. Hold the neck flap away from the breast and stuff the cooled herb mixture down between the skin and the flesh, pushing it gently to the sides and bottom. Lay the chicken on its back, tuck the neck flap underneath, and smooth the skin, to distribute the stuffing evenly over the entire breast.
• Roasting the chicken:
• Sprinkle 1/4 teaspoon salt all over the chicken. Grease the center of the roasting pan with a small amount of butter or a dash of oil to prevent sticking (or place a small piece of oiled parchment paper in pan bottom). Set the chicken on its side in the greased pan and place in the oven.
• Roast for 25 minutes for a 3 1/2-pound chicken (3 or 4 minutes longer for a 4-pound bird), then turn the chicken onto its other side, grasping it with kitchen tongs or towels. The first side on which it rested will be deeply colored; be careful not to tear the skin when turning. Roast for another 25 to 28 minutes, depending on size, then turn the chicken breast-side up; baste with the pan juices. Roast for 10 minutes and baste once again during this final cooking. Test the chicken for doneness; return to the oven for a few minutes if necessary.
• Remove the chicken to a cutting board; place it on one side or breast down, so the juices flow into the breast meat, and let rest for 15 minutes.
• Final Steps:
• Make the deglazing sauce in the roasting pan. Drizzle about half the pan sauce over the carved pieces and serve, passing the rest of the sauce.