Recipe ideas for a whole chicken??Help please..?

chicken with black-pepper maple sauce 1 (3- to 3 1/2-lb) whole chicken 1 teaspoon salt 1/4 teaspoon black pepper 5 tablespoons unsalted butter 2 (3-inch-long) sprigs fresh rosemary plus 1 (1-inch-long) sprig 1 tablespoon whole black peppercorns 1/4 cup dark amber or Grade B maple syrup 3/4 cup reduced-sodium chicken broth 1/4 cup cider vinegar Special equipment: kitchen shears; 2 (10-inch) heavy skillets (one well-seasoned cast-iron or heavy nonstick); a 10-inch round of parchment paper; 5 to 6 lb of weights such as 3 (28-oz) cans of tomatoes PreparationCut out backbone from chicken with kitchen shears and discard. Pat chicken dry, then spread flat, skin side up, on a cutting board. Cut a 1/2-inch slit on each side of chicken in center of triangle of skin between thighs and breast (near drumstick), then tuck bottom knob of each drumstick through slit. Tuck wing tips under breast. Sprinkle chicken all over with salt and ground pepper. Heat 3 tablespoons butter in 10-inch cast-iron or heavy nonstick skillet over moderate heat until foam subsides. Add chicken, skin side down, and arrange larger rosemary sprigs over chicken. Cover with parchment round and second skillet, then top with weights. Cook chicken until skin is browned, about 15 minutes. Remove and reserve weights, top skillet, parchment, and rosemary, then carefully loosen chicken from skillet with a spatula. Turn chicken over and re-place rosemary sprigs, then re-cover with parchment, skillet, and weights. Cook until chicken is just cooked through, 15 to 20 minutes more. Make sauce while chicken cooks: Toast peppercorns in a dry 1-quart heavy saucepan over moderate heat, shaking pan occasionally, until fragrant, about 3 minutes. Transfer to a clean cutting board and coarsely crush with a rolling pin. Return peppercorns to saucepan and bring to a simmer with syrup, 1/2 cup broth, and small rosemary sprig, then reduce heat and simmer 20 minutes. Transfer chicken to a platter and loosely cover with foil. Add vinegar to skillet and deglaze, boiling and scraping up brown bits with a wooden spoon until liquid is reduced by half. Stir in maple mixture and remaining 1/4 cup broth and boil until slightly syrupy, about 3 minutes. Reduce heat to low and swirl in remaining 2 tablespoons butter. Season sauce with salt and pour through a fine-mesh sieve into a bowl, discarding solids. Serve chicken with sauce.

Fry dat chicken! Yep! Fry dat chicken! Yep! Fry dat chicken! Yep! Fry dat chicken! Yep!

I use fresh lemon juice, olive oil, garlic & tarragon. Rub it all over the chicken. So good! I put the cut up lemon in the cavity of the whole chicken.

If it is cut up you can fry it or bake it, or broil it. Season the way you like it.. and go to it!!

Put the chicken in a crockpot with about 1/2 cup of chicken broth, season the chicken with salt and pepper and cover! It will be done by the end of the day. Then, you can do all sorts of things with it- remove the chicken from the bones and shread it up. Make some mashed potatoes and gravy with it as well as a veggie such as broccoli or corn! Another idea is the make chicken tacos by again removing and shreading the chicken, placing the chicken in a pan with some salsa and a little bit of water to thin it out. The last thing I like to do with the chicken is use it to make chicken soup! Cut up carrots, celery and onion and place in a large pot with water. I also add some chicken base or broth. Add the chicken and let it cook on medium for a bit until the veggies are soft. Then add your favorite tiny pasta such as orzo or alphabets!

fried chicken or baked just put in a pan and cover with a can of mushroom soup and bake bbq chicken on the grill

Inject them with butter and garlic and deep fry it. At 350 degrees you know its done. Cooks quick. Be careful. Taste great and really juicy.

I would make my favorite Alton Brown recipe: it's super easy and sooo delicious! The garlic turns out very soft and can be eaten as is, or smeared on a piece of buttered toast. 40 Cloves and a Chicken 1 whole chicken (broiler/fryer) cut into 8 pieces 1/2 cup plus 2 tablespoons olive oil 10 sprigs fresh thyme 40 peeled cloves garlic Salt and pepper Preheat oven to 350 degrees F. Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours. Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.

It's a whole chicken? Okay. Wash inside and out and dry the outside. Put breast up in a roasting pan. Spray the chicken with Pam and then salt, pepper, onion powder, garlic powder, and/or any seasonings you like. Put in 375' oven and roast till joints move easily and it's nicely browned. Serve with baked potatoes (in same oven...how easy is that?) and a nice salad or steamed brocolli.