New answers tagged skin
I would cook a chicken tabaka. It is a whole chicken flattened on the frying pan and fried in some oil. The dish is very simple and results is something quite similar to an oven-cooked chicken. All you have to do is to cut the chicken to separate the ribcage. The bird remains in one piece.
Depending on the size, you may be able to cook the whole chicken in a crockpot. I'd estimate it would take 3-4 hours on High.
Considering you want to keep the chicken whole, and you won't necessarily want to buy a slow cooker or a Dutch Oven, I recommend using a relatively deep frying pan with a lid. Place the chicken in the frying pan, and fill the pan until about halfway up the chicken's sides with warm water, seasoned with spices and salt, with a few tablespoons of vinegar. The ...
Do you have a big pot with lid or a pressure cooker? If the chicken fits inside, just put some veggies in the bottom, the chicken, a cup of liquid, salt pepper and herbs and cook it covered during one hour at low fire (maybe 45 minutes if you are using a pressure cooker). Make sure the liquid doesn't evaporate completely or you will burn it; but if you ...
A recipe I tried recently (which came out delicious) is murgh mussalam which is a stuffed chicken dish from India (apparently developed in the kitchen of one of the Mughal emperors). Some versions of the recipes call for cooking in the oven but others (like the one I used) have you cook it on the stove. It's probably best used if the chicken is smaller ...
You can also spratchcock the chicken (remove the backbone) put in a heavy preferably cast iron, weight it down for a "Brick Chicken" plenty of recipes on the net. This also speeds up the cook time by about 1/2.
I've had some success playing with Jamie Oliver's poached chicken recipe. It's pretty much a one-pot dish, but clearly you can't do it in a frying pan. You will have very limited options for cooking a whole chicken in just a frying pan, especially if you mean a simple shallow-sided frying pan rather than a higher sided sauté pan. Frying Pan Sauté Pan
If you don't have a large pot and can't follow ESultanik's recommendation, you're going to need to joint the chicken. Once that's done, you can either shallow fry it (where the oil only comes up a little more than half way up the pieces) or braise it. If you're going to braise it, I'd actually recommend using a recipe that makes better use of the cooking ...
You can roast a chicken in a large toaster oven. The chicken will turn out just as good as when you use a conventional oven. Some key points - put the breast down. In a toaster oven the top of the chicken is closer to the heating rods than a traditional oven, so the breast may dry out if you expose it. Here is a video of a chicken roasted in a toaster oven. ...
If you are intent on cooking the bird whole (as opposed to butchering it into pieces which you can fry in a pan), then your only option would be to braise the bird in a large pot, preferably a Dutch oven. There are myriad recipes online; search for "Chicken in a Pot" or "Braised Whole Chicken". As ElendilTheTall mentioned in the comments above, the only ...
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