3lb chicken - what to do? Any beginner suggestions?

Question

I am a real beginner trying to use time to stop eating poorly .  so I bought this 3lb chicken and hoped to use it for broth but I think that may not be the way to go so. Can anyone suggest a recipe for my 3 lb chicken..which now I realize is small.  And I’m in a sort of rush because I just bought it and will freeze it if I can’t figure out what to try.  This is only for 2 people.  Thank you for any help.

Nancy · Answer

Agree...I hear both enthusiasm for the craft of cooking and pleasure in your results!

Kristen W. · Answer

Good for you!  You may be a beginner but the pleasure you describe in making tasty food makes you sound like a cook to me!

geminicookie · Answer

All the recommendations were great.  I really felt like everyone knew I was a real beginner which was great.  The spatchcocking was so freaking good and the chicken was so juicy.  And a klutz like me made it!  And I got such a thrill I asked for a recommendation in soups and that was great too.  I really can’t tell you how much I get from my little culinary successes!

Nancy · Answer

GeminiCookie - this thread generated a high amount of interest. Sounds like you used MMH's suggested method, yes? Hope it went well. Nancy

geminicookie · Answer

Thanks, I have buttermilk around always so that’s easy.  Will give that a shot.

geminicookie · Answer

I just wanted to thank you so much for this recommendation.  It worked so well I am still so pleased with how well it turned out.  Will def try again.  Thank you.

Summer O. · Answer

Agreed, the Thomas Keller is a great roast chicken recipe and super easy.

Gammy · Answer

Lucky you!  I find smaller chickens so much more flavorful and tender than the behemoth 6 pounders and perfect for 2 people and sooo hard to find in any grocery store.  Try any of the recipes suggested here and save the carcass for some great broth.

702551 · Answer

Stewing chickens are typically larger, older birds. Unfortunately in the past 20 years the US poultry industry has bred the majority of their birds to be ginormous to cater to today's consumers (who favor monstrous portion sizes and white meat).

A 3-lb. chicken is ideal for roasting per the deceased Judy Rodgers (per The Zuni Cafe Cookbook, 2002, pg. 342). These are now nearly impossible to find in US supermarkets today.

You have the perfect roaster.

If you want to make broth, find something humongous like it was raised on Monster Island.

Best of luck.

MMH · Answer

Sorry i missed you question. 45 min - 1 hour. Hope it works!

HalfPint · Answer

Smitten Kitchen has a roast chicken with schmaltzy cabbage: https://smittenkitchen...She make this recipe with a 3lb chicken.  This is delicious and really easy.

Kristen W. · Answer

These are all great ideas.  Just wanted to add that I think a 3 lb chicken is the perfect size.  I find small chickens to be much more flavorful in general than the 4-5 lb chickens that are more common in supermarkets these days.  Anyway, good for you and enjoy!

Nancy · Answer

"After you've made them 3 or 4 times"

caleb.douglas · Answer

Another super easy way to prepare it is by using Samin Nosrat's buttermilk-marinated roast chicken recipe. Doesn't take a lot of prep, just need to plan at least half a day before cooking! I've used the recipe dozens of times and it's never lead me wrong. I believe it's available on her website!

geminicookie · Answer

Ok, I think this will be it.  Thanks for dumbing down 😀.  Just one question — van you give me a ballpark on how long this will take.  I don’t want to keep opening the oven.Thanks v much,

Nancy · Answer

It's not too small. But freeze if you like and cook later.
You can make a good chicken soup from it
See, for example, Joan Nathan recipe, many places.
Or simple roast chicken.
See recipes by Thomas Keller at Epicurious or Bon Appetit, Ina Garten many places, or Judy Rodgers - the Judy bird - in LA Times.
Good the first time. And part of your (almost automatic) skill set after you've them about 3 or 4 times.

MMH · Answer

Get your kitchen shears and cut along the back bone, removing it. Place the chicken on a cutting board with the skin side up and press on the body with the heels of your hands, flattening it. This is called spatchcocking.
Preheat your oven to 400.
Line a rimmed baking sheet with foil. You can cover the sheet with quartered potatoes if you like. Brush the chicken with olive oil. Generously, salt and pepper. Roast it until it reaches 160 degrees where the thigh meets the body. You will have a nice meal for two people and leftovers for the week. You can also use the back bone to make soup or stock.

3lb chicken - what to do? Any beginner suggestions?

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