Cooking a whole chicken

Old-Biscuit wrote:
Easy stovetop whole chicken recipe

1 (4- to 5-lb.) whole chicken
1 1/2 teaspoons salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons olive oil
1/4 cup dry white wine

Melt butter with oil in a Dutch oven over medium-high heat; add chicken, and cook, breast side down, 5 minutes or until golden brown.
Turn chicken, breast side up, and reduce heat to medium-low.
Add 1/4 cup water and 1/4 cup wine to Dutch oven. Cover and cook 1 hour or until a meat thermometer inserted in thigh registers 180°.

That sounds pretty easy. Thanks!

Throw the chicken in a pot with a lid. Add a little water to the bottom of the pot so the chicken won't stick too bad, and create steam also. Heat source is very low, bring the water almost to a boil and just let it cook a until the chicken falls off the bone. Season any way you want. Personally, the ONLY thing I want on my chicken is salt.

If you don't have an oven, just use a pot with a lid over any heat source you want. It will not come out crispy, like oven baked, but it will come out good.

Use the broth and boil some egg noodles in it! You may have to water it down a little more. When noodles are soft, drain the water! Double yum!

Edit: you can also use a crock pot!

Beer butt on a grill is very good. About 70 minutes on my charcoal Weber.

You can do one in a crockpot too.

Season the Chicken. Open a can of PBR. Shove the cavity of the Chicken over the full can. Put it on the grill, balancing it on the can. Cook on low flame until cooked through. Yumm....

Easy stovetop whole chicken recipe

1 (4- to 5-lb.) whole chicken
1 1/2 teaspoons salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons olive oil
1/4 cup dry white wine

Melt butter with oil in a Dutch oven over medium-high heat; add chicken, and cook, breast side down, 5 minutes or until golden brown.
Turn chicken, breast side up, and reduce heat to medium-low.
Add 1/4 cup water and 1/4 cup wine to Dutch oven. Cover and cook 1 hour or until a meat thermometer inserted in thigh registers 180°.

I cook whole chickens lots of different ways.
IF I had a propane grill (charcoal and fire pit user only currently) I'd still follow the rudiments which don't care about type of fuel used:

For any type of grill, place chicken in the center of the grill and ensure no heat is under the meat and place the lid on tightly. You are now using true indirect heat AKA roasting/baking. An internal thermometer is your friend for most grills and is simpler if the thermometer has an audible alarm.

You can also do the TNT beer can method.

Or cut the backbone out of the bird for faster cooking using direct grill method.

There is no way to roast a chicken in a microwave that I'm aware of.

HTH!