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Roasted Whole Chicken

I felt very proud of myself when I made a delicious, juicy roasted chicken for dinner and then used every bit of that chicken by making chicken broth to be stored in my freezer for later use.


It was even more tasty than it was beautiful.

Here's how I like to roast a whole chicken.
First, check the weight of the chicken. Bake time is 20 minutes per pound, plus 15 minutes. Also, when deciding when to start prep on the chicken, add 15 minutes for preparation and 15 minutes after the chicken is fully cooked to let it sit to allow the juices to redistribute for more moist meat.

- Preheat oven to 450 degrees F
- Remove any chicken parts that may be inside the chicken (neck, liver, gizzards, other mysterious things)
- Rinse the chicken in cold water, inside and outside
- Pat dry with a paper towel
- Place chicken legs pointing up into roasting pan with rack
- Brush the outside of the chicken with 1-2 tablespoons of olive oil.
- Place large sections of onion and 1 tablespoon minced garlic into body cavity
- Hold chicken up and sprinkle seasonings into cavity
- Season outside of chicken with garlic salt, Italian seasonings, seasoning blend, etc.
- Place chicken in preheated oven and set timer for 15 minutes
- After 15 minutes, leave chicken in the oven and reduce temperature to 375 degrees F.
- Bake 20 minutes per pound
- After chicken is cooked (and temp checked with a meat thermometer), remove from the oven and allow it to sit before cutting it for about 15 minutes.

Now, you finally get to enjoy that flavor that you have been smelling for over an hour!

Want to use the bones to make your own chicken broth?

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