Whole Chicken Recipes - Easy & Quick To Prepare!

These whole chicken recipes are easy, quick and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So put your hat on and get ready for some quick easy whole chicken recipes :

>> Whole Roasted Chicken Stuffed With Dirty Rice

3 pounds Deboned whole chicken

4 tablespoons Olive oil Emeril's Essence

1 pound Chicken gizzards

3 cups Water

2 tablespoons Flour

1 pound Ground pork

1 cup Chopped onions

1/2 cup Chopped bell peppers

1/2 cup Chopped celery

4 cups Cooked white rice

1/2 cup Chopped green onions

1/4 cup Chopped parsley Salt to taste

1 pinch Cayenne pepper Alligator Sauce Piquant

1 Long chives

1 tablespoon Chopped chives

In Sauce Piquant recipes which are included in this collection. Preheat the oven 400 degrees. Rub the entire chicken with 2 tablespoons
olive oil and season with Emeril's Essence. In a saucepan, boil the gizzards, covered with water for about 1 hour or until they are tender. Drain the gizzards and reserve the liquid. In a food processor, finely chop the gizzards. In a large saucepan, combine 2 tablespoons of the oil and the flour over the heat. Cook the mixture for 8 to 10 minutes, for a dark roux, stirring constantly.

Add the pork to the roux and cook for 5 to 6 minutes, stirring constantly. Add the onions, bell peppers, and celery and cook for about 5 to 6 minutes, or until the vegetables are wilted. Add the chopped gizzards. Pour the remaining liquid into a 1-cup measuring cup. Make up the difference with water. Add the liquid to the pot.

Mix in the cooked rice, stirring to coat evenly and break up any lumps. Add the green onions and parsley. Season with salt and cayenne. Allow the mixture to cool. Stuff the whole chicken with the rice. Place the chicken on a roasting pan and roast for about 45 minutes or until the juices run clear. Spoon the pureed Alligator Sauce Piquant in the center of plate. Arrange the carved chicken and dressing in the center of the sauce. Garnish with long chives and chopped hives.

This recipe yields 6 servings.

>> Boston Chicken & Kfc Rotisserie Whole Chicken

3 1/2 pounds Whole chicken Onion chunks Unpeeled apple wedges

1 Chunks celery

Fill the cavity with apple, onions and celery. Place it in a Pam-sprayed Dutch oven or a roasting pan deep enough that it can later be sealed in foil without the foil touching the skin of the chicken. Follow the recipe as given in Rotisserie Chicken (Boston Chicken & KFC) for chicken breasts.

But use 350 oven for an hour plus 15 to 30 minutes depending on the size of the chicken. Be sure it is nicely browned Or use Reynold's Oven Bags per directions that accompany the bags.

That's it for today! If you want more whole chicken recipes just check below:

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