Tuesday, April 16, 2013

Whole Roast Chicken


Occasionally I like to make a whole chicken. It's delicious and I can use the left overs in another meal the next day or so. Prep time is about a half hour and cooking time is about an hour. It's really simple and I can work on other things while it cooks. :)

For this recipe you need a chicken that is approximately 5 lbs. You can season the chicken any way that you like. Some ideas are: butter, garlic, and bacon; butter and herbs; lime and coconut; the possibilities are endless!

1. Begin by putting a 5-quart Dutch oven in a cold oven and preheat the oven to 450 degrees F. After the oven has preheated, continue to heat the oven and pan for 20 more minutes.

2. While everything is heating up prepare your seasoning. Clean your chicken, remove the skin (unless you like it on), and pull out the gizzards, etc. Cut slashes along the legs, breast, and back and rub your seasoning on, pushing some into the slashes.


3. Carefully place the chicken, breast side down, in the hot pan. Roast until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 165 to 170 degrees F. About 60 to 75 minutes.

5. Remove from the oven and let cool for awhile. If you wish, carve and arrange. If you're like my family, just dig in and enjoy!

6. Save those chicken bones! I will be posting next week on how to make a delicious and nutritious chicken stock that you can use in all your cooking needs!



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