Friday, January 14, 2011

Back to Basics......Roasted Chicken

Over the last year I have been amazed at the amount of people who don't know how to roast a chicken, let alone anything else, so I am thinking I will go over some basics here, as to help those who need it or to inspire something that isn't always on the menu.

I love roasted chicken, it is juicy and healthier than the fried version that is so delicious. It is also super simple to make, yes you need some time, but it is also something that you can throw in the oven then walk away from. Plus the left overs make great soup. enchiladas or chicken salad. The great part about roasted chicken is that even the carcass has a purpose. You can make stock. Just strip it off all the meat then toss in a stock pot, cover with water and let simmer for a couple of hours. If you don't have time to do this after dinner, then put it in a Ziploc and in the freezer for when you do have time.  It is way better than the stuff you get from the store and so much healthier too.

What you will need:
1 baking pan, a 9x13 Pyrex works great
1 whole chicken 5-6 pounds
1/2 to 3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon unsalted butter softened
Kitchen twine

Preheat oven to 425 degrees

Rinse and clean chicken, remove any giblets and neck

Dry off chicken with paper towels, the butter won't stick to a wet bird. Put chicken in pan, tuck under wings and tie up legs with kitchen twine, this will help the chicken to roast evenly.

Rub chicken with butter and sprinkle on salt and pepper.

Place chicken in oven and cook for an hour then check temperature, the thigh should register 185 degrees, if it isn't there yet put it in for another 15-30 minutes and check again. Mine normally take about 1 1/2 hours to cook.

When done let sit for 10 minutes before carving.

Really this works for any type of fowl that you want to cook, from a chicken to turkey to a game hen. I've never roasted a duck or goose, but I'm sure most of the preparation would be the same, it is just cooking time that is different.



  1. Looks delicious!

    Honestly I've never done this with a whole chicken, because we would eat so little of it and we never seem to get around to leftovers at our house, so it would go to waste. For that reason, I typically stick with using Chicken breasts, which is everyone's choice at our house - and I have roasted those with vegetables in the past and they always turn out good.

    Still... I'm going to save your recipe because it looks simple and delicious. Thanks!

  2. I had never roasted a whole chicken, ever, until about five years ago, and now I make it all the time. It's a huge favorite with the kids and I love making stock out of it, too.


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