Roasted Whole Chicken

FullSizeRender    I don’t think my mom can read. Exhibit A:  Mom was visiting me last January because I had surgery.  Stir crazy on day 3, she asked if I wanted to hit a mall and go see a movie. I’m in the city, so I have no clue where “malls” are, so I needed to break out the good ole iPhone.  Obviously, she’s driving, because I’m all hopped up on Percocet.  Although the iPhone, which is perched right in front of her face and giving her turn-by-turn directions, she asks me where to go at every step.  Can she read my phone? Exhibit B:  When we get into the mall, we go to Panera.  If you’ve been to Panera, you know that the entire menu is posted in large letters above the counter.  She keeps asking me over and over what they have, what I’m getting, what the board says, etc.  She claims she “forgot her glasses.”  I, being the jerk I am, gently put my hand over my mom’s, and said, Mom, can you read? She was not happy. Exhibit C:  I took a snapshot of a Facebook post (of course she is not on the FB herself) and sent it to her.  Her response:  What does it say? Exhibit D:  She has yet to read anything on this website.  She made my Garlic-Parm Monkey Biscuits, but she asked me for the directions, step for step, over the phone. Of course, it’s all in good fun.  I love my mom, and I love that I can poke at her.  And, if it’s any consolation, I think it’s genetic. I went to roast my first whole chicken in my NuWave Oven, and misread how heavy the bird was.  The directions for the oven was something like 15 minutes per pound, and I swore that the chicken was only 1.59lbs.  Smart Jenni did the math, and 24 minutes later, the vast majority of the chicken was totally raw.  I spent the rest of the evening fumbling with it and eventually cooked it through, but finally realized THE NEXT DAY that it was my own fault for misreading:  1.59 dollars, per pound.  Face palm. We all make mistakes.  It’s become my preferred method of learning.  Anyway, here is my basic method and recipe for cooking a chicken that works if you can read and follow correctly.  Don’t follow my example. A couple of tips:

  • Leave the skin on, even if you don’t eat it.  It keeps moisture and juices and flavor (oh my!) in while it’s cooking.  You can always take it off when you’re serving it.
  • You can brine, rub, marinate, etc. from different recipes and they are all good.  This is just an easy trick that I tried and liked:  place butter under the skin.
  • Start with high heat, then turn it down and finish slow and low.

Enjoy 🙂


Materials:

  • knife
  • measuring cups and spoons
  • small cup or bowl
  • roasting pan
  • tongs
  • cooking spray

Ingredients:

  • 1 (4 to 5-lb) whole chicken, with insides removed (heart, giblets, etc)
  • 1/4 c butter, melted
  • 2 T rosemary
  • 2 T garlic
  • salt
  • black pepper

Directions:

  1. Preheat oven to 425 degrees. Spray your roasting pan.
  2. Mix together your melted butter, rosemary, and garlic in a small bowl. FullSizeRender_3
  3. rinse the chicken with cold water.  Pat dry with paper towels.IMG_3413
  4. On a cutting board or flat surface, separate the skin from the meat in a few places to create small openings.  I usually do around the neck area and around the thighs.
  5. Take your butter mixture and slather it under the skin (in between the skin and the meat).  This will be a little messy, it’s okay!FullSizeRender_2
  6. Rub the skin with any access butter (if you have any), and rub liberally with salt, pepper, and more rosemary because it smells good.FullSizeRender_1
  7. Bake, breast-side down, for about 20 minutes.
  8. Carefully, using tongs, flip the bird over to lay on its back.  Reduce the oven temp to 385 degrees.
  9. Continue to back for another 50-60 minutes more (if you have a thermometer, stick into the inside of the thigh or deep into the breast… you are looking for 180 degrees).
  10. When the meat is white when carved into and the juices run clear, it’s done! IMG_3419  Let it rest outside the oven for about 10 minutes before serving.
  11. Enjoy!FullSizeRender

Roasted Whole Chicken

  • Servings: 4
  • Difficulty: medium
  • Print
FullSizeRender

Materials:

  • knife
  • measuring cups and spoons
  • small cup or bowl
  • roasting pan
  • tongs
  • cooking spray

Ingredients:

  • 1 (4 to 5-lb) whole chicken, with insides removed (heart, giblets, etc)
  • 1/4 c butter, melted
  • 2 T rosemary
  • 2 T garlic
  • salt
  • black pepper

Directions:

  1. Preheat oven to 425 degrees. Spray your roasting pan.
  2. Mix together your melted butter, rosemary, and garlic in a small bowl.
  3. rinse the chicken with cold water.  Pat dry with paper towels.
  4. On a cutting board or flat surface, separate the skin from the meat in a few places to create small openings.  I usually do around the neck area and around the thighs.
  5. Take your butter mixture and slather it under the skin (in between the skin and the meat).  This will be a little messy, it’s okay!
  6. Rub the skin with any access butter (if you have any), and rub liberally with salt, pepper, and more rosemary because it smells good.
  7. Bake, breast-side down, for about 20 minutes.
  8. Carefully, using tongs, flip the bird over to lay on its back.  Reduce the oven temp to 385 degrees.
  9. Continue to back for another 50-60 minutes more (if you have a thermometer, stick into the inside of the thigh or deep into the breast… you are looking for 180 degrees).
  10. When the meat is white when carved into and the juices run clear, it’s done!

Enjoy!

Advertisements

2 thoughts on “Roasted Whole Chicken

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s