How to Cook a Whole Chicken

Servings: 4 to 6

• 4-pound whole chicken
• 1/2 cup diced onion
• 1/4 cup diced carrot
• 1/4 cup diced celery
• 3 cloves garlic, peeled
• 3 sprigs thyme, fresh
• Juice of one lemon
• 4 teaspoons cornstarch
• Salt and pepper

Servings: 12

• 1 whole chicken, giblets removed
• 1 bay leaf
• 64 ounces low-sodium chicken broth
• 1 large onion
• 3 ribs celery
• 3 carrots
• 3 parsnips
• 1/2 teaspoon of salt
• Ground black pepper

Servings: 8

• 1 5-6 pound whole chicken
• Salt and pepper to taste
• 1 large bunch fresh thyme, plus 20 sprigs
• 1 lemon, cut in half
• 1 head garlic, halved
• 2 tablespoons melted butter
• 1 large yellow onion
• 4 carrots
• 1 fennel bulb
• Olive oil

Servings: 4

• 4-pound whole chicken
• 2 pieces of ginger root, each about thumb size
• 1 stick lemongrass, smashed
• 1 quartered lime
• 2 1/2 ounces Massaman curry paste
• 1 teaspoon olive oil
• 1 pound baby new potatoes, with the larger ones cut in half
• 14 ounces canned coconut milk
• 1 teaspoon brown sugar
• 1/2 pound trimmed green beans
• 1 teaspoon fish sauce
• 2 tablespoons crushed unsalted peanuts