Why is buying a whole chicken better than buying one that is cut into serving pieces?
First, a whole chicken is cheaper per pound and is handled less along the way. It lends itself to a variety of cooking techniques and can be cut up at home exactly the way you want it: in half, quarters, eighths or tenths. Eating all of an animal not just the popular cuts, such as the breast, is the most sustainable way to eat. You get the added bonus of the back, neck, frame and gizzards, which can all be used to make broth for soup.
Second, you get several meals from one chicken. You can roast, braise or cook a chicken in the slow cooker. Once cooked, slice some of the chicken for the main meal and then use the leftovers in any number of dishes, such as risotto, chicken pie, a stir-fry, sandwiches or a salad, etc.
Simple Roast Chicken
- One 4-5 pound whole chicken
- Kosher salt and pepper
Preheat the oven to 450°F. Using a roasting rack set in the baking pan will help the chicken cook more evenly, since air can circulate freely. With a roasting rack, the chicken won’t be resting in its own drippings, so you get a crisper skin. For easier cleanup, you can line the pan with aluminum foil.
Remove the packet of giblets from the cavity of the chicken ( save for use in a stock, if you like — but don’t include the liver, which will make the stock bitter). Pull any loose fat from around the opening. Rinse the chicken inside and out, then dry the chicken very well with paper towels, inside and out.
Salt and pepper the cavity, then truss the bird (simply tie the legs together and tuck the wings underneath the body or tie kitchen string around them).
Sprinkle a generous amount of salt (around a ½ tablespoon) over the outer skin of the bird so that it has a uniform coating that will result in a crisp, flavorful skin. Season to taste with pepper.
Put the chicken, breast side up, on a V-shaped or flat rack and set the rack in a roasting pan just larger than the rack. Roast for 20 minutes, reduce the heat to 375°F and continue roasting for about 45 -60 minutes more. The chicken is done when the leg wiggles freely in its joint and when the juices run clear from the thigh area. (I roast mine until the it registers 165 degrees F on a meat thermometer. The chicken will continue cooking a bit after you remove it from the oven).
Baste the chicken with the juices that have collected in the bottom of the pan and let it rest for 15 minutes on a cutting board.
Cook at 425 degrees F in a convection oven for about 50 minutes.
Lemon and Herb Roast Chicken
- 1 lemon
- Several sprigs of thyme and rosemary or a mixture of herbs you like
- 1 garlic clove, peeled and crushed
Season liberally with salt and pepper and squeeze the juice of the lemon over the chicken. Put the herbs and garlic inside the cavity, together with the squeezed-out lemon halves—this will add a fragrant lemony flavor to the finished dish. Follow directions above for Simple Roast Chicken.
Roast Chicken and Vegetables
- 6 whole small yellow onions
- 4 carrots, cut into 2 inch pieces
- 1 fennel bulb, cut into 2 inch pieces
- 6 potatoes, peeled and quartered
- 1 teaspoon dried Italian seasoning
- 1 cup chicken broth
Arrange the vegetables in the bottom of the roasting pan and sprinkle them with salt, pepper and the Italian seasoning; add chicken broth to the bottom of the pan. Place chicken on top of the vegetables and cover pan tightly with foil. Follow directions for Simple Roast Chicken and remove the foil when the oven is reduced to 375 degrees F. Turn the vegetables over occasionally while they are roasting to insure even browning.
Whole Chicken in a Crock Pot
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne (red) pepper
- ¼ teaspoon black pepper
- 1 onion
- 1 large chicken (3-4 lbs)
Combine the dried spices in a small bowl.
Chop the onion and place it in the bottom of the slow cooker.
Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone.
Leftovers are great for chicken casseroles.
- 1 (4-to 5-lb.) whole chicken
- 1 1/2 teaspoons salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 cup dry white wine or chicken broth
Remove neck and giblets from chicken and reserve for another use. Sprinkle chicken with salt, garlic powder and pepper.
Melt butter with oil in a Dutch oven over medium-high heat; add the whole chicken and cook, breast side down, 5 minutes or until golden brown. Turn chicken, breast side up, and reduce heat to medium-low.
Add 1/4 cup water and 1/4 cup wine (you can use all chicken broth, if you wish) to the Dutch oven.
Cover and cook 1 hour or until a meat thermometer inserted in a thigh registers 165 degrees F.
Cutting Up a Whole Chicken
1. Remove the legs
Place the chicken breast side up on a solid cutting board. Pull one leg away from the body and cut through the skin between the body and both sides of the thigh.
Bend the whole leg firmly away from the body until the ball of the thighbone pops from the hip socket. Cut between the ball and the socket to separate the leg. Repeat with the other leg.
2. Divide The Legs
Place the chicken leg skin side down on the cutting board.
Cut down firmly through the joint between the drumstick and the thigh.
3. Remove The Wings
With the chicken on it’s back, remove a wing by cutting on the inside of the wing just over joint. Pull wing away from the body and cut down through the skin and the joint. Repeat with the other wing.
4. Cut Carcass in Half
Cut through the cavity of the bird from the tail end and slice through the thin area around the shoulder joint. Cut parallel to the backbone and slice the bones of the rib cage. Repeat on the opposite side of the backbone.
5. Remove The Breast
Pull apart the breast and the back. Cut down through the shoulder bones to detach the breast from the back. Cut the back into two pieces by cutting across the backbone where the ribs end.
6. Cut Breast In Half
You may leave the breast whole if your recipe requires. To cut in half, use a strong, steady pressure and cut downward along the length of the breastbone to separate the breast into two pieces. If the breasts are large you may want to cut each half into two pieces.
Save the parts, such as the backbone and wings, to make broth. I keep a bag in the freezer and add to it until I have enough to make soup.
Chicken in Vinegar Sauce
- 1-4 lb chicken, cut into 8 or 10 pieces
- Salt and freshly ground black pepper
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- 8 cloves garlic, peeled and minced
- 4 shallots, peeled and minced
- 1 cup cider vinegar mixed with 1 teaspoon honey
- 1 cup Riesling or other dry but fruity white wine
- 1 tablespoon tomato paste
- 1 cup chicken stock
- 1 tablespoon finely chopped fresh parsley
Rinse chicken pieces, pat dry and season with salt and pepper. Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium-high heat. Add half the chicken, skin side down, and brown, turning once, about 10 minutes per side. Remove and set aside. Repeat the process with the remaining oil, butter and chicken.
Reduce heat to medium, add garlic and shallots and cook, stirring frequently, until slightly soft, about 5 minutes.
Deglaze the skillet with vinegar and wine, scraping brown bits off the bottom with a wooden spoon. Reduce vinegar mixture by about one-third, 3-5 minutes, then stir in tomato paste.
Return chicken to skillet, pour in the stock and simmer for 10-15 minutes. Turn chicken and continue cooking until juices from chicken run clear, about 15 minutes. (If the sauce becomes too thick, thin with a small amount of chicken stock or water.)
Remove chicken from skillet with tongs to a deep serving bowl. Pour sauce from the skillet over the chicken and garnish with parsley.
Roasted Chicken with Bell Peppers and Potatoes
- 1 whole chicken, cut into 8 pieces
- 2 garlic cloves, thinly sliced
- 1 large green bell pepper, cut into strips
- 1 large red bell pepper, cut into strips
- 1 large sweet onion, cut into eighths
- 6 medium potatoes, quartered
- Extra virgin olive oil
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/4 teaspoon paprika
- Salt and pepper to taste
Place the chicken, onions, peppers and potatoes in a large baking pan. Make sure not to crowd the pieces together in the pan. Scatter the garlic slices over the mixture and drizzle some olive oil on top of the ingredients. Sprinkle with the parsley, oregano, paprika, salt and pepper.
Cover the baking pan with aluminum foil and put in a preheated oven at 275 degrees F (135 C) for 45 minutes. Remove the foil, turn the oven temperature up to 375 degrees F (190 C) and cook the casserole for 15-20 minutes more, until the chicken and potatoes brown and a meat thermometer registers 165 degrees F.
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