Saturday, November 3, 2012

Speedy Whole Chicken and a Leftover Dish

Hello everyone! Today I'll be showing you how to make a whole chicken that is quick and delicious!  It takes about an hour and a half from prep to table, including resting time. We made this last night and it was a hit, as always. It makes 3 adult servings and 2 toddler servings at our house. Plus we had enough to make a leftover dish today.

You'll need:
1 whole chicken (2-3 pounds)
1 12 ounce can of soda or beer (I actually only had diet soda in cans, so I dumped it and filled it up with black cherry soda instead.)
2 T oil
3T melted butter
3T seasoned salt
1 T lemon juice
1t pepper
1t chili powder
1T paprika
1t garlic powder
1t onion powder
1/2 t cayenne pepper
1/4 t cumin

1. Clean out the chicken. Pat dry.

2. Take a can of soda or beer, open the top and and pour out some liquid until 3/4 full. Poke an extra hole in the top with a knife. Put chicken on the beer can, so the can is in the chicken's butt. (She likes it, really!)

3. Mix butter, oil, and lemon juice together. Coat chicken with the liquid.

4. Combine all dry spices and rub the chicken down with the mix, being sure to cover all of the chicken.

5. Cook at 450 degrees for 25 minutes. Then turn heat down to 425 for 40-50 minutes. Be sure to let the chicken sit for 10 minutes before cutting so the juices can reabsorb into the meat.

You end up with a crispy outside and a juicy inside. This is my absolute favorite recipe for whole chicken!

And today, we spooned the leftover meat onto crescent rolls, added a spoonful of cream of chicken soup, and pinched the edges to make little chicken pouches. You put these into a 350 degree oven for 30 minutes. Then, pour a little more cream of chicken soup over the top. My husband calls them chicken biscuits and they're a great way to use up leftovers!

Hope everyone is having a happy Saturday!


Linking up to the weekend potluck!

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