Wednesday, June 4, 2014

Simple Roast Chicken

Roasting a whole chicken might be a little bit intimidating at first, but trust me it is so ridiculously easy and is one of the most versatile dishes you can make.  I started roasting whole chickens on a regular basis about two years ago because I realized it is substantially cheaper than buying chicken that is cut up.  I try to stock up on them and freeze them when they go on sale for about 89 cents to 99 cents a pound.  The size of the chicken is generally 4-6 pounds making one whole chicken about five dollars.  It is a steal that I think not enough people go for because they are unsure what to do with a whole chicken.  Not only is it cheaper though, the flavor is also significantly better because you are getting all the flavor that comes from the bones.  Plus, once you have taken the meat off of the chicken you can use the bones to make stock by putting them in a large pot with carrots, celery, and water.  Basically it's just a good bang for your buck.  You can use the chicken as it is, in a salad, soup, or a sandwich.  Some of my favorite ways to use it is for my chicken tortilla soup, bbq chicken sandwiches with homemade bbq sauce, and mixed together with fresh veggies in a salad with my honey mustard salad dressing.  The recipe that I'm providing for roast chicken is in its simplest form, but feel free to add your favorite spices and herbs to cater it more towards your preferences (I enjoy it with rosemary, garlic, lemon zest).  I do want to state that although this recipe is simple the flavor of the chicken is still really delicious.

S I M P L E  R O A S T  C H I C K E N         R E C I P E

 1 whole roasting chicken (mine was 5½ lbs. but just get one as close to that size as you can)
 1 tsp. salt
 ½ tsp. black pepper
 2 Tbsp. olive oil

 Preheat oven to 425 F.
 Place chicken on a baking sheet, breast side up, with raised edges.  Pat the chicken with paper towels so that the outside of the chicken is dry.  Remove the insides of the chicken (They don't always come with these but just make sure to check, they are often wrapped in parchment paper).  You can use the insides to make a gravy, but I normally just toss them.
 Sprinkle chicken with salt, black pepper, and olive oil.  (It may seem like a lot of seasoning, but it is for the whole chicken.)
 Cover the baking sheet with aluminum foil so that the chicken is covered, but leave the sides open so that the  chicken has some ventilation.
 Cook the chicken for 1½ hours.  After that remove the foil from the top of the chicken and let it cook uncovered for 10 minutes, or until golden brown on top.  Once it has reached that point turn off the oven and let it sit in the oven for five more minutes so that the oil and liquid in the baking sheet doesn't violently splatter on you as you take it out.  
 Once you remove the chicken from the oven let it sit for 10 minutes for the juices to settle so that you don't have a dry chicken.
 WALAH!  Enjoy and start feeling nourished

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