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Whole chicken

Explore 248 recipes, 2 articles, 4 galleries, 71 videos, and more

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Braised Chicken with Orange and Scallions

Time:35 mins
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Homemade Chicken Stock

Ingredients
  • 1 teaspoon whole black peppercorns
  • 6 sprigs fresh dill, or 2 teaspoons dried dill
  • 6 sprigs fresh flat-leaf parsley
  • 2 dried bay leaves
  • 2 leeks, washed, white and pale-green parts only, cut into thirds
  • 2 carrots, scrubbed, cut into thirds
  • 2 stalks celery, cut into thirds
  • 1 four-pound chicken, cut into 6 pieces
  • 1 1/2 pounds chicken wings
  • 1 1/2 pounds chicken backs
  • 12 cups (two 48-ounce cans) canned low-sodium chicken broth
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Chicken with Broccoli Rabe, Tomatoes, and Beans

Time:1 hour
Ingredients
  • 1 whole chicken (3 1/2 to 4 pounds), rinsed, patted dry, and quartered
  • Coarse salt and ground pepper
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 bunch broccoli rabe (about 1 pound), trimmed
  • 4 garlic cloves, smashed and peeled
  • 1 can (15.5 ounces) cannellini beans, rinsed and drained
  • 1 can (14.5 ounces) diced tomatoes
  • 3 tablespoons roughly chopped almonds
  • 2 to 3 tablespoons fresh lemon juice, for serving
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Chicken Cacciatore

Ingredients
  • One 3- to 4-pound chicken, cut into 12 pieces (breast pieces cut in half crosswise; back, neck, and wing tips reserved for stock or soup)
  • Coarse salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 strips bacon or 1/8 pound pancetta, cut in small pieces
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons fresh chopped rosemary
  • 1 cup white wine
  • 1 cup chicken broth (or a little more)
  • 1 can (28 ounces) tomatoes, cut with scissors
  • 1 pound cooked tagliatelle noodles, for serving
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Perfect Fried Chicken

Ingredients
  • 6 cups nonfat buttermilk
  • 1/4 cup plus 5 teaspoons kosher salt
  • 1/3 cup Tabasco Sauce, (optional)
  • 2 two- to three-pound chickens, each cut into 8 pieces for frying
  • 3 cups all-purpose flour
  • 1 tablespoon freshly ground black pepper
  • 1 1/2 teaspoons cayenne pepper
  • 2 tablespoons baking powder
  • 2 pounds vegetable shortening
  • 6 tablespoons bacon drippings, (optional)
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Sweet and Savory Baked Chicken with Pineapple and Tarragon

Ingredients
  • 4 sprigs fresh tarragon (2 sprigs chopped, 2 whole sprigs for roasting), plus more for garnish
  • Coarse salt and freshly ground pepper
  • 1 whole chicken (about 4 1/2 pounds), cut into pieces
  • 2 cups chopped fresh pineapple
  • 8 shallots (2 coarsely chopped, 6 halved lengthwise)
  • 2 tablespoons rice-wine vinegar
  • 1/2 teaspoon sugar
  • 1 tablespoon unsalted butter
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Roast Chicken With Lemon and Rosemary

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Chicken Gumbo

Ingredients
  • 2 pounds andouille or smoked sausage, sliced 1/4 inch thick
  • 1 4 to 6-pound chicken, skinned (except wings), and cut into 14 pieces
  • Salt and freshly ground pepper
  • 1/2 cup vegetable oil
  • 1 cup all-purpose flour
  • 8 tablespoons (1 stick) unsalted butter
  • 1 large onion, cut into 1/4-inch dice (about 3 cups)
  • 2 medium green bell peppers, seeded, deveined, and cut into 1/4-inch dice (about 2 cups)
  • 3 medium ribs celery, cut into 1/4-inch dice (about 1 cup)
  • 12 medium cloves garlic, pureed (about 1/4 cup)
  • 1 small bunch fresh flat-leaf parsley, leaves and stems minced and reserved separately
  • 8 cups hot water
  • 1/4 cup Worcestershire sauce
  • 2 medium scallions, white and green parts, thinly sliced (about 1/2 cup)
  • Cooked white rice, for serving
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Spicy Indian Chicken Soup

Ingredients
  • 1 whole chicken (about 4 pounds), cut into pieces (including back)
  • 8 cups water
  • Coarse salt
  • 2 medium onions, quartered
  • 6 garlic cloves, smashed
  • 1/2 cup coarsely chopped fresh ginger, plus 3 thin slices
  • 2 teaspoons vegetable oil
  • 1 1/4 teaspoons whole coriander seeds
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon whole mustard seeds (yellow or brown)
  • 6 canned whole peeled tomatoes, finely chopped (1 cup)
  • 1 serrano chile, thinly sliced
  • Garnish: sliced scallions and orange wedges
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Roast Chicken with Artichokes

Ingredients
  • 3 tablespoons extra-virgin olive oil, plus 2 tablespoons for pan
  • 2 lemons, halved
  • 1 whole chicken (3 to 4 pounds), backbone removed, flattened
  • Coarse salt and freshly ground pepper
  • 1/4 teaspoon red-pepper flakes
  • 1 pint-size jar Artichokes Packed in Oil with Lemon, room temperature or warmed in oil
  • Fresh mint, for garnish
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