I never realized the importance of buying and cooking a whole chicken rather than purchasing individual parts until I started cooking more. A few years ago it also occured to me that I never knew how to roast a whole chicken.
Yes, you heard me.
After reading various books, especially my recent favorite The Kitchen Counter Cooking School, and talking with my Dad, I can now claim to roast my version of “the perfect chicken”.
When a friend approached me a few weeks ago and needed desperate advice on what to make for dinner and HOW exactly to make it… a light bulb went off. Not everyone knows some basic skills in the kitchen, just like I never knew them, and it’s my passion to help them, especially when they can have leftovers, a tasty dinner and save money!
Pre-Heat Oven to 425 degrees.
Rub an organic whole chicken with some butter or EVOO. Season with salt, pepper and whatever seasoning of your choice. I like to use an Italian dry herb seasoning. (*Helpful Tip: Use different cutting boards for your poultry, seafood, meat, one for your produce and one for your bread*) Green is my “poultry/seafood/” cutting board!
Place chicken in a roasting pan and put in oven for about 20 minutes. You want the high heat to sear the chicken and lock in all of the juices.
Turn heat down to 325 degrees. Roast chicken for about 1-1/2 hours depending on how hot your oven gets.
Halfway through roasting, brush some more EVOO on your chicken and lightly season again.
After chicken is cooked, let it sit for about 5-10 minutes, covered.
Serve and save the extra for leftovers!
I think it’s time we all got back to the basics in the kitchen. Especially on the weekends when we have a little extra time on our hands. If I’m going to roast a chicken, I almost always do it Sunday so I have freshly cooked protein for the week ahead!
What’s one “back to basic” kitchen skill you wish you could brush up on?