Skip to main content

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?

Comments

Popular posts from this blog

Pollo Asado

My husband has a new favorite meal, pollo asado. Luckily for me, I have a favorite store, Sprouts, that sells marinated chicken "pollo asado" style and it is very decently priced. I get enough for the 2 of us (about 1.5 lbs) for about $5 and it is worth it.

Sometimes I like making everything from scratch, and sometimes I don't. This is a great meal for one of those "don't" days.

Pollo Asado Tacos

Grilled Pollo Asado chicken, then sliced
Refried beans with garlic and chili powder
Cooked brown rice
Fresh lettuce and tomatoes

All on a moist warmed corn tortilla.

Serve with some chips and salsa.

White Rolls and Cinnamon Rolls - Bread Machine Dough cycle

I always have assumed that the best white rolls have dairy ingredients, but I tried this recipe for Easter ( I made them into resurrection rolls with a marshmallow in the center) and they turned out delicious. My husband and I both agreed that they would make great cinnamon rolls, so I tried it today and was not disappointed.  My favorite part is that the dough is made in the bread machine. That way, the prep time/active time is cut down, which is a winner for my life.
Here are my two new recipes for White Rolls and Cinnamon Rolls.
White Dinner Rolls (bread machine – dough cycle) Place ingredients into bread machine pan: 1 cup water 2 Tbsp margarine 1 egg 3 ¼ cups unbleached all purpose flour ¼ cup white sugar 1 tsp salt 3 tsp active dry yeast
After dough is done (1.5 hours), pour out of the bread pan and onto clean surface. Divide into rolls and place into greased (coconut oil) pan. Brush tops of rolls with coconut oil (optional).  Let rise in a warm place for 30-45 min. Bake at 375 degrees F…

Honey Ginger Chex Mix

This is my new favorite chex mix recipe. It turned out delicious...just the perfect amount of sweet and still a bit healthy.


The recipe came from the back of the Honey Nut Chex cereal box and I made a few alterations to work with the ingredients that I had and wanted to include.

In a large microwaveable bowl mix together:
6 cups Honey Nut Chex
1 cup dried banana chips
1-2 cups almonds (I used sliced almonds)

In a small microwaveable bowl, combine and heat uncovered for 1-2 minutes or until boiling:
1/4 cup Butter or Margarine (I used Smart Balance Light)
1/4 cup Honey
1/4 cup Brown sugar
1 tsp Ginger

Pour Honey mixture over cereal mixture and stir until evenly coated. Microwave uncovered for 4 minutes, stirring and scraping the sides every minute.

Add:
1 cup flaked coconut
1/2 cup cranberries or raisins

Microwave for an additional 2-3 minutes, stirring every minute.
Spread out onto wax paper and allow to cool. Store in an airtight container.
After mine cooled, I added dark chocolate c…