One of my most favourite things to cook in the Thermomix is to steam a whole chook (Aussie slang for chicken)! It’s amazing how so many people are not aware that this can be done, but once they do it for the first time they never look back!
I prefer to steam my chicken in the Varoma as opposed to roasting it in the oven. Sometimes I put it in the oven for 10 minutes at the end to brown up, this depends on the sort of marinade I rub into it. I find if I have paprika in the mix to rub on it, that it doesn’t need to go in the oven at all due to the colour of paprika. However it really is a personal preference.
Steaming the chicken in the Varoma leaves the chicken soooo moist it’s really beautiful. I do find that the oven can dry out the chicken meat in comparison.
NB: If you are only cooking for 1 or 2 people you can buy a few chicken pieces rather than a whole chicken.
Herbie the Chook was made by many on the June and November 2014 ThermoFun Cook Along and was loved by all.
All my spice blends work well with a “roast chook”.
Ingredients
- 1 chicken (up to 2kg)
- 1 Tbsp mixed herbs, dried
- 2 tsp paprika, sweet
- ½ tsp salt
- ½ tsp pepper
- 1 lemon, halved
- 1700g boiling water from kettle
- vegetables of choice, cut into serving size pieces
Instructions
- Rinse the chicken cavity and then pat dry with paper towel.
- Pierce the skin of the chicken all over with a knife.
- Mix in a small dish: mixed herbs, paprika, salt, pepper and juice of half a lemon.
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With gloves on, rub mix onto skin. Place remaining un-juiced lemon half at the end of the cavity.
Tip: you can use toothpicks to hold lemon in place. Set aside chicken into Varoma deep dish. - Pour boiling water into TM bowl, place assembled Varoma onto TM lid and cook 60 mins / Varoma / speed 2.
- Remove Varoma from TM lid and set aside. Check water level in bowl is adequate. Add hard vegetables eg. potatoes, pumpkin, and carrots into simmering basket and carefully lower basket into TM bowl.
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Place assembled Varoma with chicken onto TM lid and cook 30 mins / Varoma / speed 2 (vary time depending on size of chicken). Then place the soft vegetables around the chicken and cook 8 mins / Varoma / speed 2.
OR remove chicken from Varoma and place into a baking dish to brown. Cook in oven approx. 20-30 mins. - This will then give plenty of room to steam a large amount of vegetables in your Varoma, if required.
Notes
* Rubbing paprika onto the skin gives a more traditional ‘roasted’ appearance but I do wear disposable gloves to save my fingers getting stained!
* Make sure to keep broth from steamed chicken as it is a great base for soups, stews, sauces etc
Disclaimer: If you are using your TM5 and you get an error code C160 or C161 – please contact your consultant or Thermomix Australia in regards to your machine as it may have a known problem.
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If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
I rubbed mine with Apricot nectar and French onion soup ( old apricot chicken recipe ) and a couple of garlic cloves in cavity and it was absolutely delicious
Size 9 chicken for two as perfect
I have never cooked such a moist juicy chicken 10/10
Thanks Sue – yes it is amazing how moist it is! 🙂
Delicious and so easy!
herbie was my first foray into cooking a whole chook in the varoma. Wow it was splendid. Did myself proud I did. I fiddled around with the rub and chucked the lemon leftovers and some garlic into the gut. Outcome splendiferous. And, if you will pardon the pun, I haven’t stopped crowing.
So glad you liked it. I’d like to come back with another pun, but I’m too chicken 😉
Love love love this recipe
This has to be one of my favourite recipes EVER!!! Even my thermie hating hubby LOVES this!! 🙂
oh I’m pleased your thermie hating hubby loves it Louise! 🙂
I love this recipe and have adapted it a few times. Tonight is lemon and thyme in cavity and fried off in a frypan to crisp the skin. I hand also done butter, garlic and fresh tarragon in the cavity and made a tarragon sauce with the left over water, but its not as thick as in the oven. Can I reduce the cooking water at all?
Hi Rochelle, yes I’m sure you could reduce the water. You will just need to keep an eye on it that you don’t reduce it too much! Sorry but it will just be a matter of trial and error. 🙂
Just tried herbie chook for dinner today. It was great. Dh was pleasantly surprised telling me …noooooooooo don’t do it…… When I said we were having steamed chicken for dinner. Thanks:-)
Attempted to impress tonight… Comment made after tasting this “that is some of the best chicken I have tasted for a long time” Thankyou ? Still try go convince him that it was not done in the oven. Thankyou for s great recipe
Awesome to hear Sarah! Thank you! 🙂
This may be a silly question, but what dried herbs do you suggest? I’ve used mixed herbs & the paprika, although I’m now questioning my choice…
Hi Annette, not a silly question at all. 🙂 Mixed herbs are good or you could try my Moroccan Spice blend. http://thermofun.com/thermofun-moroccan-spice-recipe/
I ditched the mixed herbs and paprika last night in favour of the Moroccan Spice mix……. ohhh my, now that is a chook worth eating 🙂
Oh that’s awesome Cathy! Glad you enjoy it 🙂
My chook is 2.08, is that going to cause significant problems? TIA ?
No it shouldn’t Phoebe, as long as it fits in your varoma & just cook for a few minutes longer
We always love herbie here n he has become a regular on our menu. Thanks Leonie for another great recipe.
My pleasure Jenny 🙂
I just made this and it smells amazing. How do I tell if it is cooked though. She is pink but the juices run clear. Any ideas pls x
Kate – Slice the skin between the leg and the breast and peek at the juices. If they’re clear, the chicken is likely done. If they’re just slightly pink, try the next test. When the chicken is cooked, the meat should feel firm rather than jiggly or rubbery. I hope this helps 🙂
I have commented before but I’ll do it again this is my fav way to do a chook n loved by all the family, n was a request for hubby for Father’s day. I also used the juices to make a delicious gravy. Yum yum.
Thanks Jenny – I hope hubby had a lovely Father’s Day too! 🙂
Hello, how did you make the gravy?
Robyn, for this particular recipe I don’t bother with gravy as the chicken is so moist. 🙂
Years ago, i did a chook in the microwave & rubbed it with soy sauce & garlic, which gave it a brown skin, took it to a family gathering & no one believed that it was done in microwave, not oven, anyways even though soy sauce & garlic isnt as elaborate as over rubs above, i think i might just try it.
That does sound delicious Chelle, a soy and garlic rub.
How long can you keep the stock for and what can you normally use it for? If I was to add it to soup where I normally use 600ml water + 1 tbsp veggie stock paste – how much of this chicken stock would I substitute it for please?
Hi Angela, I freeze mine so it lasts for a good few months. I use it in anything that requires stock and water. I tend to just use the liquid stock (in place of water) same quantity if a recipes calls for water but then I’d reduce the vege stock a little.
Wow..My super fussy husband walked into the house and commented on how good the chicken was smelling. Luckily I had transferred the chicken from the thermie to the oven to crisp. So easy, so yummy and so enjoyed by everyone. Thank you x
Awesome stuff 😀 Sounds like a great meal.
Made this tonight, used juices to make a gravy while chicken was crisping up in the oven! If it tastes as good as it smells it will be a family favourite.
If I don’t have a lemon to juice and use in the cavity, will that matter? I have lemon juice in a bottle I can use for the marinade, just don’t want to go to woolies for a lemon!
Yes Katrina that should be fine. 🙂
My Herbie was a Sage and something Woolies special, cooked this method.
Delicious