Whole Chicken Recipes

Whole Chicken Recipes

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  1. It’s sad to say that as simple as it is to cook a whole chicken, some people really have a hard time doing it. People constantly worry about the inside not being fully cooked, while the outside is practically burnt. But, all this can be avoided. It’s not as hard or complicated as it looks. With a few simple ingredients and a few cooking tips, you should have no problem with succeeding in your venture to make a great whole chicken. Following you will find two recipes. One is a whole baked chicken recipe and the other is a whole chicken in a Crockpot recipe.


    Whole Baked Chicken


    Things you will need


    A baking pan

    A baking rack (to place inside the pan)

    A baster

    1 1gal zip lock bag

    Aluminum Foil



    1 Whole Chicken (Cleaned, washed and patted dry)

    4 Tbsp softened butter

    2 Tbsp Grill Poultry Seasoning

    1 Tbsp Salt

    ½ Tbsp Ground Black Pepper

    ½ Tbsp Ground Garlic Powder

    1 Cup Chicken Broth (for basting)


    The first step is to season and marinade your chicken. So you want to ensure that the chicken has been thoroughly thawed, cleaned, washed and dried at least one day before you intend on baking it, as it will be marinading over night.


    Incorporate all the dry ingredients into the softened butter (by folding together), basically making a seasoned butter. Remember, you want the butter to be soft but not melted. So if it get’s too soft and is beginning to melt, just place it back in the fridge until it firms up again. Then, opening the large zip lock bag, place whole chicken in it, and rub seasoned butter all over it, thoroughly. Press all the air out of the zip lock bag and seal, then place in the fridge over night.


    Take the chicken out of the fridge at least a half hour before estimated cook time, while you preheat the oven at 350 degrees F. Move the whole chicken from the zip lock bag to the backing pan, that has the backing rack placed inside of it and cover with foil. Bake the chicken for 2 hours basting it with the chicken broth every 20 minutes with the chicken broth. Then uncover and bake for another 30 minutes (in order to brown the skin). Remove from the oven, cover with foil and let sit for another 10 minutes. Then, carefully move to your serving dish and garnish with your favorite herb. Serve with rice and veggies. Enjoy.


    Whole Chicken in a Crockpot


    Things you will need

    A crockpot large enough to fit your whole chicken

    A baster



    1 Whole Chicken (cleaned, washed and patted dry)

    1 Large Carrot

    1 Medium Onion (of any kind)

    1 Large Stick of Celery

    3 Cloves of Garlic Crushed

    1 Lemon or Lime

    1 Tbsp Poultry Seasoning

    1 Tbsp Seasoning Salt

    3 Tbsp Softened Butter


    Mix together the softened butter, poultry seasoning and seasoning salt by folding together. Then cut up all of the vegetables and lemon into large chunks. Place the vegetable mix at the bottom of the crockpot. Rub the butter mixture on the chicken then place the seasoned chicken on top of the vegetables. Cover and cook on low heat all day (about 5-6 hours), using the broth that the chicken will release on it’s own to baste it every half hour or so. Carefully remove from the crockpot, place on your preferred serving dish, and garnish with lemon slices. Serve with potatoes, rice, salad or vegetables of choice. Enjoy!


    These simple recipes are sure to please. Trust me when I tell you, whole chicken is simple to prepare and delicious.

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