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Writer's pictureAbby Brown

Whole Chicken - Allergy Free CookBook

Updated: Sep 19

Baking a whole chicken is much like baking a turkey on a smaller scale. There are two primary ways to bake a whole chicken. Cooking time is reduced if a whole chicken is chopped up precooking. For this recipe, chicken will be treated as a miniature turkey. Undercooked chicken can harbor dangerous bacteria. Use a meat thermometer, or meat falling off the bones, to indicate doneness. Cooking time for a whole chicken is based on weight, and the oven. Plan a minimum of 2 hours for a regular oven. Check the time and weight guide for the table top oven.


Pre Cook Preparation:

Marinate: Optional with gluten free chicken gravy

A. Timer set to thaw meat for about 2 hours

B. Timer set to the time to begin preparation prior to cooking

C. Timer set for 2 hours later, (or based on weight and time need to cook) when meal should be ready to eat


Meal Adaptations:

Physical Accommodations:

Cut meat into bite sized pieces before sitting down

Frozen or canned vegetables can be used

Long oven mitts and oven rack puller

Sit on a stool while stirring


Visual Accommodations:

Colored chopping boards


Potential Food Allergy or Intolerance:

Butter (lactose)

Chicken

Gravy (gluten)

Mushrooms

Onions

Pepper

Potatoes

Spices


Meatless Preparation Avoid:

Butter

Chicken

Substitute with: ________________


Utensils:

Chopping board

Fork

Paring knife

Pot holders

Spatula

Spoon

Pan: Table top oven


Ingredients:


Meat:

3 to 5 pound whole chicken


Vegetables:

Corn on the cob

15 ounces of potatoes (mashed)


Other ingredients:

1 tablespoon of butter

Dash of salt

Spices, such as pepper, to taste


Preparation time: 10 minutes


Preparation:

1. Verify internal part of chicken is clean and clear of ice and gizzards.

2. Place 3 to 5 pound chicken on rack in table top oven.

3. Add about an inch of water to boil safely for an hour.

4. Turn to 350 degrees.


Cook Temperature: 350 degrees (verify with booklet)


Cook Time: 13 to 17 minutes per pound (verify with booklet)


Servings: 4 to 6


Storage Solutions: Square containers in individual servings with or without vegetables

Counter safe: 30 minutes to cool enough to place in the fridge or freezer

Fridge safe: 3 to 4 days * Per FDA Storage Chart link in Resources

Freezer safe: 4 to 6 months * Per FDA Storage Chart link in Resources


Reheat Instructions:


Microwave: Time and temp may vary.

1. Place in a microwave safe dish (not plastic).

2. Heat until food is fully hot and reaches a safe temperature.

3. Minimum 2 minutes.

Add your microwave time here: _____________.


Stove Top: Time and Temp may vary.

1. Place food in frying pan.

2. Add enough water to almost cover food.

3. Stir frequently while food heats, until thoroughly warm, about 10 minutes.

Add your stove time here: _____________.


Oven Directions: Time and Temp may vary.

1. Place in oven safe pan.

2. Add a little water.

3. Heat until thoroughly warm, about 20 minutes.

Add your oven time here: _____________.








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