Most people I know have made a whole turkey or at least have family members who have prepared them a turkey. However, when a whole chicken is involved most people have not made it themselves. Some people will pick up a rotisserie chicken already prepared but they don’t make it themselves. Other people just eat chicken breasts and call it a day. While there’s nothing wrong with that, why don’t we cook the entire chicken?
Because it seems daunting and hard? Maybe.
I’m here today to talk about how to cook an entire chicken AND make it delicious. With whole Bell & Evans chickens being on sale this week (no i’m not sponsred by them), it made it a no brainer. People tell me eating healthy is expensive and hard. If you shop the sales AND break down the price per portion, you’ll recognize it’s actually a lot cheaper both in the short term for your wallet and long term for your health. Not to mention, this recipe is simple and only requires one pot (and a small bowl), you’re welcome.
Fearless in the Kitchen
I hear so many times from people that they are scared to try something in the kitchen or they think they are bad at cooking. Cooking does not need to be this daunting, scary, impossible task. Instead, use it as a science & art experiment wrap up into one. If you mess up, you’re likely to still have mostly edible food, and next time you have some idea on what to NOT do.
Sure, it may look like your kitchen has exploded at times, but that’s what kitchens and ovens and pots & pans are for! Make a mess, get dirty, try something new, it should be fun afterall. I challenge you to be fearless with this whole roasted chicken. It will taste better than a plain ol’ chicken breast AND you’ll be able to use the entire chicken instead of just the breasts. I personally prefer the dark meat, wings, legs & the crispy skin, mmm, mmm,mmmmmmmmmm.
Pro tip
Save all the drippings, veggies & bones and make them into a bone broth/stock. All you do is throw them into a slow cooker with some water and set for 8 hours and bam, you’ve got broth!
In a small bowl, combine rosemary from 2 sprigs (leaves removed from sprig), thyme of 2 sprigs, salt & pepper. Zest orange and add to butter, set aside.
On a large plate or cutting board, place chicken and pat dry with a towel.
Rub half of butter under the skin of the chicken, all over the body. Rub the other half on top of the skin all over.
Place onion, carrots, celery and the rest of the rosemary & thyme in the bottom of a large dutch oven or oven safe pot
Place chicken on top of vegetables, pour juice from the orange over the chicken and roast in oven for 15 minutes.
Turn temperature down to 350 °F and cook for an additional 20 minutes per pound (ex: a 4lb chicken would need 80 minutes) or until internal temperature is 165°F.
Remove from oven, let cool for 10 minutes, slice and serve.
Optional: peel off chicken skin, chop and add to a small skillet, fry over medium heat for 5 minutes for crispy chicken skin snack! Reserve bones and scraps for a broth/stock.
