Chick, Chick, Chicken!

For most of us, the thought of a WHOLE chicken is a little overwhelming! We've become spoiled to boneless/skinless chicken breasts! I want to encourage you to try a whole chicken! You may be wondering what you're going to do with the WHOLE thing! Well, you're going to use it! Personally, I prefer roasting over boiling. There are several reasons why:

It's more moist
It's more flavorful
It's easier

When I roast chicken I always do at least 2 at a time and if I'm really ambitious, I'll do 4. The recipe is simple.

Oven Roasted Chicken

2 whole chicken, thawed
olive oil
salt
pepper

This is at the most basic. Thaw the chickens in the refrigerator. Preheat oven to 400 degrees. Before removing chickens from the refrigerator line a large cookie sheet with foil; make sure the pan has a lip on it, otherwise you're going to have a mess! Place a cookie cooling rack on top of the foil. Now, remove the chicken from the package, drain them, pull out any parts that are tucked into the cavity, and rinse well with water. Pat dry. Pour a bit of olive oil on the chickens and rub around. Sprinkle salt and pepper to your liking. Place chickens on cookie sheet and place in oven on middle rack. Bake for 1 1/2 hours or until done. Cool completely.

Once the chicken is cooled, remove skin and de-bone. Place meat in desired proportions in zip-lock bags and freeze until ready to use. This is GREAT for casseroles, soups/stews, mixed salads, etc.

Perfectly roasted chicken

Comments

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