Whole Roasted Chicken

roastchixA roasted chicken is like the gift that keeps on giving: dinner, leftovers, chicken salad, chicken stock…is there anything this bird can’t do?

Thyme is my absolute favorite herb to use with poultry; you don’t need it but it’s worth the trouble. Investing in an instant read thermometer is a good bet, too. You can’t rely on the “color of the juices” like we’ve been told in the past. Take that birds temperature (right in the thigh, don’t hit the bone) and you’ll never have to worry about dried-out meat again.

Let the chicken cool, and you can shred & chop until your heart’s content. Add some BBQ sauce (classic or Kansas City style) for an easy and pleasing entree. And did I mention broth? Don’t forget to save the bones for chicken broth! If you’re in a rush, freeze the caracas until you have time to get the broth going. Making the most of real food is a must when you’re trying to shop healthy and stay on budget, so get your $$$ worth out of that bird!

 

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Whole Roasted Chicken
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Whole Roasted Chicken
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Ingredients
  • 1 3-4 pound whole chicken
  • 2 fresh sprigs of thyme
  • 2 Tablespoons cooking fat coconut oil, grassfed butter, or ghee
  • 1 lemon
  • sea salt & ground black pepper
Servings -4
Prep Time -5Min
Cook Time -90Min
Ingredients
  • 1 3-4 pound whole chicken
  • 2 fresh sprigs of thyme
  • 2 Tablespoons cooking fat coconut oil, grassfed butter, or ghee
  • 1 lemon
  • sea salt & ground black pepper
Servings -4
Prep Time -5Min
Cook Time -90Min
Instructions
  1. Preheat oven to 375 degrees.
  2. Remove the chicken giblets from inside the cavity (if included.) Save them for making stock later. You can also freeze until needed.
  3. Place whole chicken, breast side up, in a roasting pan. I like to use a medium-sized dutch oven without the lid.
  4. Rub the outside with cooking fat.
  5. Cut the lemon in half and squeeze a little juice over the top of the chicken. Stuff the lemon halves into the cavity along with sprigs of fresh thyme.
  6. Sprinkle the outside liberally with salt and black pepper.
  7. Roast uncovered for 60-90 minutes, or until the internal temperature reaches 170 degrees. The standard formula is to roast about 20 minutes per pound. Use an instant read thermometer to test the meaty part of the thigh.
  8. Remove from oven and allow the chicken to rest for 10 minutes before carving so it will be extra-juicy.

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