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Whole chicken

Explore 254 recipes, 2 articles, 4 galleries, 94 videos, and more

Mahogany Fried Chicken

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Roast Spatchcocked Lemon Chicken

Time:1 hour 20 mins
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Made with Pluck and Zest

Lucinda Scala Quinn roasts chicken and sliced lemons to crisp perfection and then puts together ...
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Jerk Chicken

Ingredients
  • 3 fresh Scotch bonnet, or habanero chiles, seeded and finely chopped
  • 1 small yellow onion, coarsely chopped
  • 8 scallions, coarsely chopped
  • 4 cloves garlic, crushed with the flat side of a large knife
  • 3 tablespoons (about 1 bunch) fresh thyme, finely chopped
  • 1/4 cup packed dark-brown sugar
  • 2 tablespoons ground allspice
  • 1 tablespoon coarse salt
  • 1 1/4 teaspoons ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 cup distilled white vinegar
  • 1/4 cup soy sauce
  • 1/4 cup freshly squeezed lime juice, (2 to 3 limes), plus lime wedges for serving
  • 1/4 cup vegetable oil, plus more for brushing grill
  • Freshly ground pepper
  • 2 whole chickens, (about 5 pounds each), cut into 8 pieces each, or 16 drumsticks and thighs, rinsed well and patted dry
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Chicken Potpie

Ingredients
  • 1 chicken (3 or 4 pounds)
  • 4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 large yellow onion, cut in half
  • 2 dried bay leaves
  • 1/2 teaspoon whole black peppercorns
  • 1 small bunch fresh thyme
  • 1 rib celery, cut into thirds
  • 1 cup plus 5 tablespoons all-purpose flour
  • 2 1/4 teaspoons salt
  • 8 tablespoons (1 stick) plus 7 tablespoons unsalted butter
  • 2 large egg yolks
  • 9 ounces red potatoes, scrubbed and cut into 1/2-inch pieces
  • 12 pearl onions, peeled and cut lengthwise if large
  • 1 medium leek, white and light-green parts only, sliced into 1/4-inch-thick rounds and washed
  • 2 medium carrots, peeled and sliced into 1/4-inch-thick rounds
  • 6 ounces button mushrooms, quartered if large
  • 1 cup milk
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Zest of 1 lemon
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon heavy cream
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Inside-Out "Stuffed" Chicken with Mushroom Dressing

Time:1 hour 35 mins
Ingredients
  • 6 tablespoons unsalted butter, plus 1 tablespoon, softened
  • 1 large onion, thinly sliced
  • 3 celery stalks, thinly sliced crosswise
  • 3 garlic cloves, minced
  • Coarse salt and freshly ground pepper
  • 1 pound cremini or white button mushrooms, sliced
  • 6 cups day-old rustic-bread cubes (1 inch)
  • 3/4 cup chicken stock
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely chopped fresh sage
  • 1 whole chicken (about 4 1/2 pounds)
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Chicken with White Beans and Rosemary

Time:45 mins
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Braised Chicken and Brussels Sprouts

Time:45 mins
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Chicken Fricassee (Fricassee De Poulet a L'Ancienne)

Time:1 hour 15 mins
Ingredients
  • 1 whole chicken (3 1/2 to 4 pounds), cut into 11 pieces (reserve back and wing tips for another use, such as stock)
  • Coarse salt and freshly ground pepper
  • 3 tablespoons unsalted butter, softened, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, cut into 1/4-inch dice (1 cup)
  • 1 carrot, cut into 1/4-inch dice (1/2 cup)
  • 1 celery stalk, cut into 1/4-inch dice (1/3 cup)
  • 8 ounces cremini mushrooms, trimmed and quartered
  • 2 tablespoons all-purpose flour
  • 2/3 cup dry white wine
  • 4 cups chicken broth
  • 2 sprigs fresh flat-leaf parsley
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 large egg yolks, room temperature
  • 1/4 cup heavy cream
  • 2 to 3 tablespoons roughly chopped fresh tarragon leaves
  • 2 tablespoons fresh lemon juice
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Lemon-Tarragon Roast Chicken with Vegetables

Other Ideas:
Lemons, Main course, Tarragon
Ingredients
  • 1 whole chicken (3 1/2 to 4 pounds), rinsed, trimmed of excess fat, and patted dry
  • 1 garlic bulb, halved horizontally
  • 2 sprigs fresh tarragon, plus 1 tablespoon chopped tarragon leaves
  • 3 tablespoons unsalted butter, softened
  • 1 shallot, finely chopped
  • Coarse salt and freshly ground pepper
  • 2 lemons (1 halved, 1 thinly sliced)
  • 5 red onions (2 large and 3 small), peeled
  • 4 long, thin carrots, peeled (halved or quartered lengthwise if large)
  • 3 stalks celery
  • 6 small red potatoes, halved (or 3 russet potatoes, cut into thirds)
  • 1/2 cup dry white wine
  • 1/2 cup homemade or low-sodium store-bought chicken stock
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