Introduction to Whole Chicken Recipes

Exploring the versatility of a whole chicken in the kitchen opens up a world of delicious possibilities. From savory roasts to flavorful soups, a single chicken can be transformed into a variety of mouthwatering dishes. In this blog, we will uncover 10 exceptional recipes that showcase the culinary potential of a whole chicken, offering a diverse range of flavors and cooking techniques to elevate your mealtime experiences. Get ready to impress your taste buds and discover the endless possibilities that a whole chicken has to offer!

Roasted Chicken with Herb Butter

Ingredients:

• 1 whole chicken (3-4 lbs)
• 4 tablespoons softened butter
• 2 tablespoons chopped fresh herbs (rosemary, thyme, and sage)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¹⁄₂ teaspoon paprika
• Salt and pepper to taste
• Lemon wedges (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine the softened butter, chopped herbs, garlic powder, onion powder, paprika, salt, and pepper. Mix until well combined.
3. Take out the giblets and neck from the chicken cavity and rinse the chicken inside and out. Pat it dry with paper towels.
4. Gently separate the skin from the breast meat using your fingers. Spread the herb butter mixture under the skin, massaging it onto the meat. Make sure to cover the breast, thighs, and drumsticks.
5. Season the outside of the chicken with salt and pepper. You can also stuff the cavity with lemon wedges if desired.
6. Place the chicken in a roasting pan or on a rack in a roasting pan.
7. Roast the chicken for 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.
8. Let the chicken rest for 10 minutes before carving.

Chicken and Dumplings

Ingredients:

• 1 whole chicken (3-4 lbs)
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 4 cloves garlic, minced
• 8 cups chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• ¹⁄₂ teaspoon dried rosemary
• Salt and pepper to taste
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¹⁄₂ cup milk
• 2 tablespoons butter, melted

Instructions:

1. In a large pot, combine the whole chicken, onion, celery, carrots, garlic, chicken broth, bay leaves, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour, or until the chicken is cooked through.
2. Remove the chicken from the pot and set it aside to cool. Reserve the broth.
3. Once the chicken is cool enough to handle, remove the skin and bones, and shred the meat. Set the meat aside.
4. In a medium bowl, whisk together the flour, baking powder, and milk until a sticky dough forms.
5. Bring the reserved broth back to a gentle boil. Drop small spoonfuls of the dough into the boiling broth, being careful not to crowd the dumplings. Cover the pot and simmer for 10 minutes.
6. Add the shredded chicken back to the pot and simmer for an additional 5 minutes to heat through.
7. Serve the chicken and dumplings hot, garnished with fresh herbs if desired.

Chicken Pot Pie

Ingredients:

• 1 whole chicken (3-4 lbs)
• 2 tablespoons butter
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• ¹⁄₄ cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• ¹⁄₂ teaspoon dried thyme
• Salt and pepper to taste
• 1 sheet of frozen puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large pot, combine the whole chicken, butter, onion, carrots, celery, and garlic. Sauté over medium heat until the vegetables are softened, about 5 minutes.
3. Sprinkle the flour over the vegetables and stir to combine. Cook for an additional 2 minutes.
4. Slowly whisk in the chicken broth and milk, stirring until the mixture thickens. Add the thyme, salt, and pepper to taste.
5. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
6. Remove the chicken from the pot and set it aside to cool. Reserve the sauce.
7. Once the chicken is cool enough to handle, remove the skin and bones, and shred the meat.
8. Add the shredded chicken back to the sauce and stir to combine.
9. Transfer the chicken mixture to a deep-dish pie dish or individual ramekins.
10. Unroll the puff pastry and cut it to fit the top of the pie dish or ramekins. Place the pastry over the filling and crimp the edges to seal.
11. Brush the pastry with the beaten egg. Cut a few slits in the top to vent.
12. Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.
13. Let the pie cool for 10 minutes before serving.

Chicken Noodle Soup

Ingredients:

• 1 whole chicken (3-4 lbs)
• 2 medium onions, diced
• 4 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 8 cups chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• ¹⁄₂ teaspoon dried rosemary
• Salt and pepper to taste
• 2 cups egg noodles
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, combine the whole chicken, onions, garlic, carrots, celery, chicken broth, bay leaves, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour, or until the chicken is cooked through.
2. Remove the chicken from the pot and set it aside to cool. Reserve the broth.
3. Once the chicken is cool enough to handle, remove the skin and bones, and shred the meat. Set the meat aside.
4. Bring the reserved broth back to a boil. Add the egg noodles and cook according to the package instructions until al dente.
5. Add the shredded chicken back to the pot and simmer for an additional 5 minutes to heat through.
6. Serve the soup hot, garnished with fresh parsley.

Chicken Alfredo Pasta

Ingredients:

• 1 whole chicken (3-4 lbs)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ¹⁄₂ cup heavy cream
• ¹⁄₂ cup grated Parmesan cheese
• ¹⁄₂ teaspoon dried basil
• Salt and pepper to taste
• 1 pound fettuccine pasta
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, combine the whole chicken and enough water to cover it. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour, or until the chicken is cooked through.
2. Remove the chicken from the pot and set it aside to cool. Reserve the broth.
3. Once the chicken is cool enough to handle, remove the skin and bones, and shred the meat. Set the meat aside.
4. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute, being careful not to burn it.
5. Pour in the heavy cream and bring it to a simmer. Cook for 3-4 minutes until slightly thickened.
6. Stir in the grated Parmesan cheese, dried basil, salt, and pepper. Continue cooking for an additional 2 minutes, stirring occasionally.
7. Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
8. Add the shredded chicken and cooked fettuccine to the Alfredo sauce and toss to combine.
9. Serve the Chicken Alfredo Pasta hot, garnished with fresh parsley.

Chicken and Rice Casserole

Ingredients:

• 1 whole chicken (3-4 lbs)
• 2 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 cup frozen mixed vegetables
• ¹⁄₂ teaspoon dried thyme
• Salt and pepper to taste
• ¹⁄₂ cup shredded cheddar cheese
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 350°F (180°C).
2. In a large pot, combine the whole chicken and enough water to cover it. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour, or until the chicken is cooked through.
3. Remove the chicken from the pot and set it aside to cool. Reserve the broth.
4. Once the chicken is cool enough to handle, remove the skin and bones, and shred the meat. Set the meat aside.
5. In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic and sauté until softened, about 5 minutes.
6. Add the rice to the skillet and stir to coat with the butter and vegetables. Cook for an additional 2 minutes.
7. Pour in the chicken broth, frozen mixed vegetables, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
8. Remove the skillet from the heat and stir in the shredded chicken.
9. Transfer the mixture to a casserole dish and sprinkle the shredded cheddar cheese on top.
10. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh parsley and serve hot.

Chicken Tacos

Ingredients:

• 1 whole chicken (3-4 lbs)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• ¹⁄₂ teaspoon cumin
• ¹⁄₄ teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 8-10 soft taco-size tortillas
• Toppings: shredded cheese, diced tomatoes, shredded lettuce, sour cream, hot sauce

Instructions:

1. In a large pot, combine the whole chicken and enough water to cover it. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour, or until the chicken is cooked through.
2. Remove the chicken from the pot and set it aside to cool. Reserve the broth.
3. Once the chicken is cool enough to handle, remove the skin and bones, and shred the meat. Set the meat aside.
4. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté until softened, about 5 minutes.
5. Add the chili powder, cumin, cayenne pepper (if using), salt, and pepper to the skillet. Stir to combine and cook for an additional 2 minutes.
6. Pour in the shredded chicken and stir to coat with the spices. Cook for 5 minutes, stirring occasionally.
7. Warm the tortillas according to your preference (in the oven, microwave, or on a griddle).
8. Fill the tortillas with the chicken mixture and your choice of toppings. Serve immediately.

Chicken Salad Sandwiches

Ingredients:

• 1 whole chicken (3-4 lbs)
• ¹⁄₂ cup mayonnaise
• ¹⁄₄ cup diced celery
• ¹⁄₄ cup diced red onion
• ¹⁄₂ teaspoon dried dill
• Salt and pepper to taste
• 8 slices of bread
• Lettuce leaves (for garnish)
• Tomato slices (for garnish)

Instructions:

1. In a large pot, combine the whole chicken and enough water to cover it. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour, or until the chicken is cooked through.
2. Remove the chicken from the pot and set it aside to cool. Reserve the broth.
3. Once the chicken is cool enough to handle, remove the skin and bones, and shred the meat. Set the meat aside.
4. In a large bowl, combine the shredded chicken, mayonnaise, diced celery, diced red onion, dried dill, salt, and pepper. Stir until well combined.
5. Refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld.
6. Spread the chicken salad onto 4 slices of bread. Top with lettuce leaves and tomato slices.
7. Close the sandwiches with the remaining bread slices and serve.

Chicken Stir-Fry

Ingredients:

• 1 whole chicken (3-4 lbs)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup broccoli florets
• ¹⁄₂ cup chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• Cooked rice, for serving
• Sesame seeds, for garnish (optional)

Instructions:

1. In a large pot, combine the whole chicken and enough water to cover it. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour, or until the chicken is cooked through.
2. Remove the chicken from the pot and set it aside to cool. Reserve the broth.
3. Once the chicken is cool enough to handle, remove the skin and bones, and shred the meat. Set the meat aside.
4. Heat the vegetable oil in a large skillet or wok over high heat. Add the minced garlic and grated ginger and sauté for 1 minute.
5. Add the bell peppers and broccoli to the skillet and stir-fry for 3-4 minutes until slightly softened.
6. In a small bowl, combine the chicken broth, soy sauce, and cornstarch. Pour the mixture into the skillet and stir to combine.
7. Add the shredded chicken to the skillet and stir-fry for an additional 2-3 minutes until heated through.
8. Serve the chicken stir-fry over cooked rice, garnished with sesame seeds if desired.

Chicken Fajitas

Ingredients:

• 1 whole chicken (3-4 lbs)
• 2 tablespoons olive oil
• 1 medium onion, sliced
• 2 bell peppers (red and green), sliced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• ¹⁄₂ teaspoon cumin
• ¹⁄₄ teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 8-10 flour tortillas
• Toppings: shredded cheese, diced tomatoes, sour cream, guacamole

Instructions:

1. In a large pot, combine the whole chicken and enough water to cover it. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour, or until the chicken is cooked through.
2. Remove the chicken from the pot and set it aside to cool. Reserve the broth.
3. Once the chicken is cool enough to handle, remove the skin and bones, and shred the meat. Set the meat aside.
4. In a large skillet, heat the olive oil over medium-high heat. Add the sliced onion and bell peppers and sauté until slightly softened, about 5 minutes.
5. Add the minced garlic, chili powder, cumin, cayenne pepper (if using), salt, and pepper to the skillet. Stir to combine and cook for an additional 2 minutes.
6. Pour in the shredded chicken and stir to coat with the vegetables and spices. Cook for 5 minutes, stirring occasionally.
7. Warm the tortillas according to your preference (in the oven, microwave, or on a griddle).
8. Fill the tortillas with the chicken and vegetable mixture and your choice of toppings. Serve immediately.

Chicken and Vegetable Skewers

Ingredients:

• 1 whole chicken (3-4 lbs)
• ¹⁄₂ cup teriyaki sauce
• 1 tablespoon olive oil
• 1 red onion, cut into wedges
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 8-10 cherry tomatoes
• 8-10 button mushrooms
• Salt and pepper to taste
• Skewers
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, combine the whole chicken and enough water to cover it. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour, or until the chicken is cooked through.
2. Remove the chicken from the pot and set it aside to cool. Reserve the broth.
3. Once the chicken is cool enough to handle, remove the skin and bones, and shred the meat. Set the meat aside.
4. In a large bowl, combine the teriyaki sauce and olive oil. Add the shredded chicken, red onion wedges, bell pepper chunks, cherry tomatoes, and button mushrooms. Toss to coat the ingredients with the sauce.
5. Thread the chicken and vegetables onto skewers, alternating between the different ingredients.
6. Preheat your grill or grill pan to medium-high heat.
7. Grill the skewers for 8-10 minutes, turning occasionally, until the chicken is heated through and the vegetables are slightly charred.
8. Serve the chicken and vegetable skewers hot, garnished with fresh cilantro.

Conclusion