Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.what is the best way to make chicken in the Avon?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(what is the best way to make chicken in the Avon?),it will help you,my kids.
and how can i know it's coocked
Answers:
There are as many ways to bake a chicken as there are chickens to be baked.
Time can be important. The flatter the bird, the faster the bake.
Have some fun, Take a good sharp cleaver and a large cutting board and whack that bird through the breast bone, lay it out and break the back till it's flat. ( Now you can decide to make it into tiny pieces or leave it whole.) You don't have to add flavor to it but if you do, decide what spice you want on it and take care to rub it all over, It's skin side up in the pan (a 9x13 inch cake pan will do nicely.) Dump in a cup of water and throw it into the oven at 350° F or 200° c for 45-60 minutes. I salt my bird after it's cooked or let each person do it themselves.
To test doneness, cut into the thickest part of breast and see if it's pink. Pink means not done. Or if you pull on a leg and it seams to be loose, it's done. The advantage of cooking the bird "spread eagle" in this fashion is that the thicker parts are to outside of pan and therefore cook quicker.
Other Answers:
fried
learn how to spell, then get back to the kitchen
I think you mean OVEN. Make sure you basted the chicken well and put enough hebs and spices. It susually takes about 45 minutes for it to cook all the way through. Oh by the way, make sure your chicken is thawed.
well check here it may help http://www.cooks.com/rec/search?q=chicken+
in the oven a little oil on bottom of pan. what ever spices you want ( lemon pepper) cover with foil. check with a fork after 35 min and then every 10 min.s it will pull apart easily with no pink showing..... done oven temp 325
pre-heat oven to 185c or 390f. Place a bowl of water in bottom of oven,(so we dont have a completely dry environment).
Peel a lemon and place it in the cavity of the bird.Rub chicken with E/V olive oil and sprinkle with paprika.Place on wire rack(in tray) and roast for an hour and a half..Enjoy.Time specified is for a 3pound or 1.5 kilo bird
fried is the best. try it. please pick me as the best answer
when cooking a whole chicken the best thing to have is a thermometer. inserting it into the breast not touching the bone. the proper temp. will be on the thermometer itself. pieces can be cooked chuncks of oranges, honey or the staple of garlic and pepper.
coockie chicken in the avon? I have had best luck with a clay baker. You soak it in water before hand and everything stays moist. But for all the trouble, I prefer to boil it or cook "drunken chicken" on the grill.
don't know man it is so easy 2 make 2 points
pre-heat oven to 185c or 390f. Place a bowl of water in bottom of oven,(so we dont have a completely dry environment).
Peel a lemon and place it in the cavity of the bird.Rub chicken with E/V olive oil and sprinkle with paprika.Place on wire rack(in tray) and roast for an hour and a half..Enjoy.Time specified is for a 3pound or 1.5 kilo bird
WOW! Most of these people are lucky they're alive! Here's a few tips on cooking chicken so you don't kill yourselves!
Get a thermometer and make sure internal temperature is at least 165 degree farenhiet.
Don't thaw it on your counter top! In the fridge or ice cold water!
If you don't have three dollars for the thermometer you can also check by pulling the drumstick away from the body making sure the juices are clear.
USE one capful of clorox to one gallon of water when cleaning anything the chicken touched! "BACTERIA"?
And to answer the question- it's total preference! Go online and seek recipes-read them and go for what sounds appetizing to your taste.
If it's a small whole rotissory chicken thawed I'd say about an hour to cook. I butter it inside and out and salt and pepper it good. Cover it and bake it at 350. Then I uncover it and cook it until the skin gets lightly browned and crispy. The Juices will run clear when they are done. Cut into it see if it looks done as well. Can never go wrong that way. Now baked chicken breast. Get a box of Hungry Jack Brand Instant Potato Flakes. There is a Parmesean Herb Chicken recipe I think is what it's called on it.Heck here's the link for the exact recipe check this out the only thing my hubby don't like about this is I don't make enough for him. We can make ourselves sick on this. I use boneless skinless chicken breast instead of the frying chicken. It is delicious. Good luck
Source(s):
http://www.hungryjack.com/recipes/recipe_detail.asp?recipeid=9041&ingDesc=Mashed%20Potato
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.what is the best way to make chicken in the Avon?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(what is the best way to make chicken in the Avon?),it will help you,my kids.
and how can i know it's coocked
Answers:
There are as many ways to bake a chicken as there are chickens to be baked.
Time can be important. The flatter the bird, the faster the bake.
Have some fun, Take a good sharp cleaver and a large cutting board and whack that bird through the breast bone, lay it out and break the back till it's flat. ( Now you can decide to make it into tiny pieces or leave it whole.) You don't have to add flavor to it but if you do, decide what spice you want on it and take care to rub it all over, It's skin side up in the pan (a 9x13 inch cake pan will do nicely.) Dump in a cup of water and throw it into the oven at 350° F or 200° c for 45-60 minutes. I salt my bird after it's cooked or let each person do it themselves.
To test doneness, cut into the thickest part of breast and see if it's pink. Pink means not done. Or if you pull on a leg and it seams to be loose, it's done. The advantage of cooking the bird "spread eagle" in this fashion is that the thicker parts are to outside of pan and therefore cook quicker.
Other Answers:
fried
learn how to spell, then get back to the kitchen
I think you mean OVEN. Make sure you basted the chicken well and put enough hebs and spices. It susually takes about 45 minutes for it to cook all the way through. Oh by the way, make sure your chicken is thawed.
well check here it may help http://www.cooks.com/rec/search?q=chicken+
in the oven a little oil on bottom of pan. what ever spices you want ( lemon pepper) cover with foil. check with a fork after 35 min and then every 10 min.s it will pull apart easily with no pink showing..... done oven temp 325
pre-heat oven to 185c or 390f. Place a bowl of water in bottom of oven,(so we dont have a completely dry environment).
Peel a lemon and place it in the cavity of the bird.Rub chicken with E/V olive oil and sprinkle with paprika.Place on wire rack(in tray) and roast for an hour and a half..Enjoy.Time specified is for a 3pound or 1.5 kilo bird
fried is the best. try it. please pick me as the best answer
when cooking a whole chicken the best thing to have is a thermometer. inserting it into the breast not touching the bone. the proper temp. will be on the thermometer itself. pieces can be cooked chuncks of oranges, honey or the staple of garlic and pepper.
coockie chicken in the avon? I have had best luck with a clay baker. You soak it in water before hand and everything stays moist. But for all the trouble, I prefer to boil it or cook "drunken chicken" on the grill.
don't know man it is so easy 2 make 2 points
pre-heat oven to 185c or 390f. Place a bowl of water in bottom of oven,(so we dont have a completely dry environment).
Peel a lemon and place it in the cavity of the bird.Rub chicken with E/V olive oil and sprinkle with paprika.Place on wire rack(in tray) and roast for an hour and a half..Enjoy.Time specified is for a 3pound or 1.5 kilo bird
WOW! Most of these people are lucky they're alive! Here's a few tips on cooking chicken so you don't kill yourselves!
Get a thermometer and make sure internal temperature is at least 165 degree farenhiet.
Don't thaw it on your counter top! In the fridge or ice cold water!
If you don't have three dollars for the thermometer you can also check by pulling the drumstick away from the body making sure the juices are clear.
USE one capful of clorox to one gallon of water when cleaning anything the chicken touched! "BACTERIA"?
And to answer the question- it's total preference! Go online and seek recipes-read them and go for what sounds appetizing to your taste.
If it's a small whole rotissory chicken thawed I'd say about an hour to cook. I butter it inside and out and salt and pepper it good. Cover it and bake it at 350. Then I uncover it and cook it until the skin gets lightly browned and crispy. The Juices will run clear when they are done. Cut into it see if it looks done as well. Can never go wrong that way. Now baked chicken breast. Get a box of Hungry Jack Brand Instant Potato Flakes. There is a Parmesean Herb Chicken recipe I think is what it's called on it.Heck here's the link for the exact recipe check this out the only thing my hubby don't like about this is I don't make enough for him. We can make ourselves sick on this. I use boneless skinless chicken breast instead of the frying chicken. It is delicious. Good luck
Source(s):
http://www.hungryjack.com/recipes/recipe_detail.asp?recipeid=9041&ingDesc=Mashed%20Potato
correctness,It's Non-profit and only for informational purposes.
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