Cooking Temperature For Whole Chicken

cooking temperature for whole chicken

  • The degree of internal heat of a person's body

  • the somatic sensation of cold or heat

  • A body temperature above the normal; fever

  • the degree of hotness or coldness of a body or environment (corresponding to its molecular activity)

  • The degree or intensity of heat present in a substance or object, esp. as expressed according to a comparative scale and shown by a thermometer or perceived by touch

  • Temperature is a physical property that quantitatively expresses the common notions of hot and cold. Objects of low temperature are cold, while various degrees of higher temperatures are referred to as warm or hot.

  • The process of preparing food by heating it

  • Food that has been prepared in a particular way

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • (cook) someone who cooks food

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • The practice or skill of preparing food

  • a domestic fowl bred for flesh or eggs; believed to have been developed from the red jungle fowl

  • Cowardly

  • easily frightened

  • the flesh of a chicken used for food

Chicken Pasta Salad with Creamy Lemon Garlic Dressing

Chicken Pasta Salad with Creamy Lemon Garlic Dressing

This salad also gets chicken, salad greens and feta cheese. I usually serve it with some fresh fruit. It just says SUMMER to me!

Below is the recipe as I first encountered it. I usually make a half recipe and it is practically enough for a week of lunches. I just cook up some chicken breasts and shred them instead of messing with a whole chicken. I also came to realize regular milk mixed in with that much lemon would pretty much turn to buttermilk anyway, so no need to buy buttermilk.

Chicken Pasta Salad with Creamy Lemon Garlic Dressing

To Roast the Chicken:

1 Whole Roasting Chicken (3 ? lbs aprox.)

? A lemon

1 Sprig Rosemary

1 Cup water

For the Pasta/Vegetable Salad:

2 Tablespoons Olive Oil

? lb sweet onion (Vidalia, Walla Walla, Maui, Texas Sweet or Sweet Red) halved and sliced. (1 large or 2 small)

1? lb red, yellow and orange mixed sweet bell peppers, cored seeded and cut into ? inch thick strips. (about 3 medium peppers)

2 boxes Fusilli (spiral) multicolored pasta

? to 1 cup Creamy Lemon Garlic Dressing (I like LOTS)

? cup cilantro leaves, loosely packed

10 oz washed salad greens (I use spinach)

4 oz Feta cheese

Creamy Lemon Garlic Dressing:

? Cup canola oil

2/3 Cup fresh lemon juice

3 tablespoons buttermilk

3 tablespoons mayonnaise

1 tablespoon fresh dill weed

3 large cloves of Garlic (or more if you like)

1 ? teaspoons each of salt, coarsely ground pepper & sugar

In a bowl combine; oil, lemon juice, buttermilk, mayonnaise, dill, garlic, salt, pepper and sugar. Whisk to blend well and taste for seasoning. Keep covered in the fridge and shake or whisk before using. Makes about 2 cups.

Roast Chicken:

Wash and pat dry chicken, set in roasting pan and stuff cavity with lemon and rosemary. Pour water around chicken and sprinkle with salt, pepper and paprika. Roast in a preheated 325 degree oven for 1:45 to 2 hours or until the legs pull away easily and the juices run clear. Set aside until cool enough to handle.

Pasta/Vegetable Salad:

While the chicken is roasting heat oil in a large 10 inch, high sided, non-stick skillet and saute onions over med. heat for 3 minutes then add the peppers and saute for an additional 5 minutes or until the vegetables are crisp tender. Transfer mixture to a bowl. While the vegetables are cooking, cook pasta according to directions on the box and drain well. Add pasta to peppers and toss with 6 tablespoons Creamy Lemon Garlic Dressing. Allow to sit at room temperature as you are working on the chicken. Remove meat from the chicken in thick shreds, about 1 ? inches long, place meat in a bowl discarding skin and bones. Once done, toss chicken with 4 tablespoons dressing and combine with pasta vegetable mixture. Add cilantro and toss, taste for salt and pepper.

To Serve:

Toss salad greens with 3 to 4 tablespoons dressing, spoon chicken mixture over the top and sprinkle with feta.

Panuchos (Yucatan) RECIPE

Panuchos (Yucatan) RECIPE

Black bean stuffed tortillas with chicken, avocado, radish, shredded lettuce and pico de gallo.


For the Bean Filling
1 cup Rancho Gordo midnight black beans, soaked overnight
1 pasilla chile
1/2 medium onion, diced
3 slices of carrot
2 dried avocado leaves
1 clove garlic, coarsely chopped
2 tablespoons lard or butter
1/2 cup vegetable oil

For the Tortillas
3 cups fine ground masa seca
2 cups water
1 teaspoon salt

For the Pickled Red Onions
2 medium red onions, sliced thin and separated into rings
1/4 cup lime juice
1/2 cup orange juice
3 tablespoons red wine vinegar
1 teaspoon oregano, chopped
1 teaspoon fresh cracked black pepper
1 clove garlic, bruised
2 whole cloves
1 thin slice habanero chile

For the Pico de Gallo
3 tomatoes, diced small
1/2 jalapeno, minced
1/2 red onion, minced
juice of one lime
1 1/2 tablespoons chopped cilantro
salt and pepper to taste
To Build the Panuchos
3 small ripe avocados, sliced
3 hard boiled eggs, sliced
3 radishes, sliced thin
3 cups roasted chicken, shredded
2 cups mixed green lettuce


For the Bean Filling
Simmer in water or chicken stock all the ingredients together - except the lard - until the beans are cooked (about 1 hour 15 minutes).

Season with salt and pepper. Drain, reserve the liquid, and puree in a food processor.

Heat the lard in a large skillet over medium heat. Add the bean puree and cook, stirring constantly for 2 minutes. Gradually add some of the reserved liquid until the mixture has the consistency of heavy cream.

Bring to a boil and reduce to very low flame. Keep warm while you prepare the tortillas.

For the Tortillas
Combine the masa with the salt and add the water. Make a dough that is wet enough to form tortillas without cracked edges.

Form tortillas in the tortilla press and grill both sides on a comal until they puff up and cook on both sides.

If the masa dough is soft and wet enough, the tortillas should puff up and form a hollow center with a top and a bottom, like a thin pita. Slit open the side of each tortilla and fill with the bean mixture.

Fry the filled tortillas in the vegetable oil until crisp but still pliable.

Keep warm in a tortillera.

For the Pickled Red Onions
Combine all ingredients in a small saucepan. Bring to a boil and turn off heat. Let sit for 10 minutes and remove the habanero chile. Allow onions to macerate at room temperature for a few hours.

For the Pico de Gallo
Combine all ingredients and let sit for 30 minutes.

To Build the Panuchos
Top the fried filled tortillas with a little lettuce, followed by the chicken, sliced egg, sliced radish and sliced avocado. Top with the pico de gallo and pickled red onions.

cooking temperature for whole chicken

Related topics:

pasta cooking tips

northern cooking quest

cooking frozen fish fillets

cooking terminology

temperature for cooking meatloaf

french cooking classes london

oven bag cooking times

Post a comment

Private comment

Search form
Display RSS link.
Friend request form

Want to be friends with this user.