Roast Chicken

By Posted in - Recipes on September 21st, 2011 0 Comments

What to do with a whole chicken?

There are an infinite number of ways to prepare a whole chicken, but here is our family’s favorite super easy and delicious recipe. Try this and then play around with the recipe to add your own flare. Tell us your favorite way to roast a chicken!

Roast Chicken

Defrost frozen whole chickens in the refrigerator for 2-3 days.

Preheat oven to 400 degrees. Place whole chicken in a roasting pan and rub with your favorite herbs or spices and a little salt. Place a quartered onion inside the chicken and pour 1 cup water in the pan. Place the lid on the pan, or cover tightly with foil. Bake for 25 minutes per pound (for example, bake a 5 lb. chicken for 125 min) or for a maximum of 2 1/2 hours*. Remove covering for the last 30 minutes of cooking time to crisp skin. Allow chicken to rest 15 minutes before carving. Pour roasting juices over meat and enjoy!

Save extra meat for salads, casseroles, sandwiches or freeze in portions for easy meal prep later. And don’t throw away those bones! In a large pot, cover the bones with water, add vegetables if desired, cover and simmer gently for 6-12 hours for a wonderfully delicious and nourishing broth.

*Chicken is fully cooked when internal temperature reads at least 165 degrees, juices run clear instead of reddish, and meat easily pulls from the bone. In our experience, the chicken is always fully cooked to perfection when following this recipe.