Roasting a whole chicken shouldn’t be intimidating, but too many people psych themselves out before they even start. Cooking a whole chicken isn’t scary and is great for a dinner party. Once the chicken is in the oven you’ll have time to do last minute party prep. Whole chickens are very economical (sometimes a 1/4 cost of cut pieces and you can make a fantastic broth from the bones and clinging bits of meat), it looks impressive and has more flavor than boneless chicken. My recipe uses an oven bag so clean up is a breeze, there is no added fat and it still gets a nicely brown skin.
Ingredients and supplies:
- 1 large plate covered with 3-5 paper towels
- 1 3-4 pound whole chicken
- 1 onion cut into 1/8ths
- 2 carrots halved and cut into 2″ pieces
- Handful of celery leaves
- 1 tsp. of rosemary
- Salt and pepper to taste
- 1 oven bag
- 4 T. of white rice flour
- 1 tsp. of onion powder
- A baking dish that has at least 2″ sides.
Note: the USDA answers many FAQs about poultry handling. From their website: “The USDA recommends cooking whole poultry to a safe minimum internal temperature of 165 °F as measured using a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.”
- Preheat the oven to 375 degrees.
- Wash chicken inside and out. Remove any giblets, place on paper towel lined plate and pat dry.
- Stuff half of the onion and all of the celery leaves inside the cavity. Rub the salt and pepper all over the chicken.
- Place flour and onion powder in oven bag. Close bag and shake to coat. Set bag in baking dish.
- Place half of the onion and all the carrots in the oven bag. Set chicken on top of the carrots and onions.
- Close bag with included tie, cut 6 half inch slits on top of bag.
- Bake for 30 minutes, turn oven down to 350 degrees. Continue baking for 70 minutes or until chicken is cooked to a minimum of 165 degrees.
- Let rest for 10 minutes. Remove from bag and serve.
For the chicken stock concentrate:
- The leftover chicken carcass with bits of meat attached, skin, carrots and onion.
- 4 whole peppercorns or use ground black pepper.
- 1 bay leaf
- 3 T. of apple cider vinegar
- Water to cover all
- Place all ingredients in slow cooker.
- Cook on low for 12 hours.
- Using a colander strain meat, skin & bones from broth into a glass bowl.
- Refrigerate until fat is solid, remove fat.
- Freeze broth in desired portions.
To use: dilute with water to desired strength. Great to use as a base for homemade soups, cooking rice or anytime a recipe calls for broth.