Molluskwrangler and other ladies who cook.

HenHen25 · September 2011

As the world's worst cook, I'm soliciting some advice. I bought a whole chicken to make into baby food. Any advice on how to cook it? Not sure if I should bake, boil, or chop up and put in the crock pot....

Molluskwrangler · September 2011

I would roast it and then pull the meat off of it after, you get the best flavor and lose the least nutrients. Do not boil it.

srs5624 · September 2011

Molluskwrangler:
I would roast it and then pull the meat off of it after, you get the best flavor and lose the least nutrients. Do not boil it.

::nods head:: Yep, this.

TobleroneBar · September 2011

Molluskwrangler:
I would roast it and then pull the meat off of it after, you get the best flavor and lose the least nutrients. Do not boil it.

give her instructions to roast please.... it's not for me, it's for her

HenHen25 · September 2011

Thanks Ladies, I'll roast it. Hopefully I don't ruin it, I'm seriously terrible.

Cruel, I'll bring you some pureed chicken mixed with bbq sauce...sounds yummy. Ick!

Molluskwrangler · September 2011

TobleroneBar:
Molluskwrangler:
I would roast it and then pull the meat off of it after, you get the best flavor and lose the least nutrients. Do not boil it.

give her instructions to roast please.... it's not for me, it's for her

lol.

Pat chicken dry, preheat oven to 425

if you are roasting for the baby skip all fats, salts etc. If you are roasting for you rub that baby down in butter, then salt and pepper, maybe some smoked paprika. I do add the smoked paprika for Molls. I like to put an onion and an apple or half a lemon in the cavity. Put in roasting pan and let go 'til your little whoozit pops out of 'til juices run clear and leg is really wiggly. Internal temp with a thermometer would be 165 (just make sure that it rests for 20 mins before serving, the temp will continue to rise).

ETA: LOL by that baby, I mean the chicken not your LO.

HenHen25 · September 2011

Molluskwrangler:
TobleroneBar:
Molluskwrangler:
I would roast it and then pull the meat off of it after, you get the best flavor and lose the least nutrients. Do not boil it.

give her instructions to roast please.... it's not for me, it's for her
lol.
Pat chicken dry, preheat oven to 425
if you are roasting for the baby skip all fats, salts etc. If you are roasting for you rub that baby down in butter, then salt and pepper, maybe some smoked paprika. I do add the smoked paprika for Molls. I like to put an onion and an apple or half a lemon in the cavity. Put in roasting pan and let go 'til your little whoozit pops out of 'til juices run clear and leg is really wiggly. Internal temp with a thermometer would be 165 (just make sure that it rests for 20 mins before serving, the temp will continue to rise).
ETA: LOL by that baby, I mean the chicken not your LO.

Confused I'm totally going to fvck this up...I'm mean....I knew that...that's how I always cook chicken.

Molluskwrangler · September 2011

HenHen25:
Molluskwrangler:
TobleroneBar:
Molluskwrangler:
I would roast it and then pull the meat off of it after, you get the best flavor and lose the least nutrients. Do not boil it.

give her instructions to roast please.... it's not for me, it's for her
lol.
Pat chicken dry, preheat oven to 425
if you are roasting for the baby skip all fats, salts etc. If you are roasting for you rub that baby down in butter, then salt and pepper, maybe some smoked paprika. I do add the smoked paprika for Molls. I like to put an onion and an apple or half a lemon in the cavity. Put in roasting pan and let go 'til your little whoozit pops out of 'til juices run clear and leg is really wiggly. Internal temp with a thermometer would be 165 (just make sure that it rests for 20 mins before serving, the temp will continue to rise).
ETA: LOL by that baby, I mean the chicken not your LO.
I'm totally going to fvck this up...I'm mean....I knew that...that's how I always cook chicken.

You can do this!! Maybe I can help, how is your chicken turning out that you are "fvcking it up"?

HenHen25 · September 2011

Molluskwrangler:
HenHen25:
Molluskwrangler:
TobleroneBar:
Molluskwrangler:
I would roast it and then pull the meat off of it after, you get the best flavor and lose the least nutrients. Do not boil it.

give her instructions to roast please.... it's not for me, it's for her
lol.
Pat chicken dry, preheat oven to 425
if you are roasting for the baby skip all fats, salts etc. If you are roasting for you rub that baby down in butter, then salt and pepper, maybe some smoked paprika. I do add the smoked paprika for Molls. I like to put an onion and an apple or half a lemon in the cavity. Put in roasting pan and let go 'til your little whoozit pops out of 'til juices run clear and leg is really wiggly. Internal temp with a thermometer would be 165 (just make sure that it rests for 20 mins before serving, the temp will continue to rise).
ETA: LOL by that baby, I mean the chicken not your LO.
I'm totally going to fvck this up...I'm mean....I knew that...that's how I always cook chicken.
You can do this!! Maybe I can help, how is your chicken turning out that you are "fvcking it up"?

Well DH has pretty much banned me from cooking chicken because I either burn the shiit out of it, or its so dry he would rather eat leather.

So, not sure why I decided to buy a whole chicken...damn the lady at the farmers market with her delicious free-range organic chicken.

Molluskwrangler · September 2011

I wonder if your oven is off, or too hot. Try doing it at 400, how many pounds is your chicken? 5-7 lbs usually takes about 2-2 1/2 hours.

HenHen25 · September 2011

Molluskwrangler:
I wonder if your oven is off, or too hot. Try doing it at 400, how many pounds is your chicken? 5-7 lbs usually takes about 2-2 1/2 hours.

It's just under 5lbs. I'll try it at a lower temp. which is what I do when I bake.

Molluskwrangler · September 2011

HenHen25:
Molluskwrangler:
I wonder if your oven is off, or too hot. Try doing it at 400, how many pounds is your chicken? 5-7 lbs usually takes about 2-2 1/2 hours.
It's just under 5lbs. I'll try it at a lower temp. which is what I do when I bake.

Do you have a meat thermometer? Check it after an hour and see where it's at, you want to put it by the thigh and breast in the fleshy bit, be sure you are not touching bone. It's okay to pull it out around 160/165, just let it rest and cover it with some foil. It will continue cooking.

Molluskwrangler · September 2011

cruelsound:
Bring it over on Sunday and J will cook it for you. Dude is paid to cook for a living, so I never venture into the kitchen.

This is your best bet!

HenHen25 · September 2011

cruelsound:
Bring it over on Sunday and J will cook it for you. Dude is paid to cook for a living, so I never venture into the kitchen.

Don't tempt me..

Molluskwrangler · September 2011

cruelsound:
HenHen25:
cruelsound:

Bring it over on Sunday and J will cook it for you. Dude is paid to cook for a living, so I never venture into the kitchen.

Don't tempt me..

Honestly, I'm not kidding. We've got pans and stuff. He can show you how to cook it so that you know what to do next time. We even have a food processor and a ton of baby food glass jars.

TA DA!!! And then you'll know how to do it forever. AND you'll get to hang out with Cruel and E.

HenHen25 · September 2011

cruelsound:
HenHen25:
cruelsound:

Bring it over on Sunday and J will cook it for you. Dude is paid to cook for a living, so I never venture into the kitchen.

Don't tempt me..

Honestly, I'm not kidding. We've got pans and stuff. He can show you how to cook it so that you know what to do next time. We even have a food processor and a ton of baby food glass jars.

Let's do it! I'll bring the chicken on Sunday.

lizard76 · September 2011

Here's how I roast a chicken for non-babies (so omit all the seasonings for babies):

Pat dry the chicken after rinsing & removing the innards

Preheat oven to 350

While that's going on, mix about 1/2 cup of butter or margarine with about 1 tsp. each of poultry seasoning, salt, and minced garlic. Also throw in some pepper. Run your finger between the skin and meat to make a place to smoosh in the majority of the butter mix. Rub some of the mix on the top of the skin. Cut up 1 small lemon and 1 small yellow onion and place in the cavity, along with a couple of garlic cloves.

Put the whole thing on a roasting rack, breast side up. Cook for approximately 30-40 min. until a few degrees below the "done" temp for chicken. Cover in tin foil and let rest for 10 min or so.

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