If you’ve never roasted a chicken, TRY IT! It’s not as hard or time-consuming as you might think and you get a lot out of just one roasting chicken. You can usually get:
Enough shredded chicken for at least 2 meals
14-15 cups of chicken stock
Yummy scraps for the dog
A delicious smelling house
For me, it’s all about the wonderful chicken meat and the stock. If you cook with a lot of chicken stock or broth, you know this stuff is expensive!
Please note, I get that this post seems kind of funny right after a post about me doting on our 4 silly laying hens. Be assured, the single ladies are most definitely our pets and will never see the inside of a roasting pot. Just don’t tell them what we’re up to here in the kitchen!
Roasting a Chicken
1 roasting chicken (~5-6lbs)
1 medium onion
1 large carrot or 6-7 baby carrots
2 celery stalks
4 cloves of garlic, minced
1/2 tsp dried thyme
Roasting Pan with Rack
- Preheat the oven to 425˚.
- Chop the carrot and celery and slice the onion. Place in the bottom of the roasting pan. Set the rack on top.
- Pull out any gizzards, neck, un-identifiable parts from the cavity of the bird. Throw everything but the neck into a skillet. Cook them up and your dog or cat will LOVE, LOVE, LOOOOOOOOVE you.
- Wash the inside and outside of the bird with cold water.
- Thoroughly pat dry with paper towels and sprinkle inside the cavity with salt and pepper.
- Mix the minced garlic with the thyme and sprinkle inside of the cavity.
- Roll the lemon a few times on the counter to get the juices going and pierce the skin with a fork all over. Place this, too, inside the cavity.
- At this point, you’re supposed to tie the legs together for even cooking and good looks. I couldn’t find any kitchen twine and left mine spread eagle. I really didn’t notice much of a difference. You can also tuck the wings behind the bird.
- Spread butter over the skin of the entire chicken and then sprinkle with salt and pepper.
- Place the bird onto the roasting rack and stick, uncovered, into the oven.
- Roast for 1 – 1/2 hours until the breast meat reads 180˚ and the thigh meat is 190˚.
You can either serve this beautiful bird up as the main course for dinner or you can shred the meat for future meals. We were planning on chicken enchiladas so I went ahead and divvied it up once it cooled a bit. Here’s what I ended up with:
You can see the carcass (bones, etc.) in one bowl, the wonderfully moist meat in the next bowl, and a small plate of scraps for the most spoiled dog in the world. (Who, in the last 1 1/2 hours, had completely forgotten the fried up gizzards and was again looking pathetically up at me. She got the parts that were a little less desire-able.)
Go ahead and throw out the mirepoix. It’s job of flavoring the chicken is done and there’s not a whole lot of use for it unless you just love the taste of veggies sauteed in chicken fat.
Check back on Wednesday to see what to do with those bones!