Roasted Chicken – Recipe And Many Tips
Roasted whole chicken for a family meal is one of my favorite recipes. It is perfect for anyone who likes to have a home cooked meal without too much fuss, and still having leftovers for couple more meals. A dream come true for all!
When I roast a whole chicken, I also like to add lots of carrot chunks into the roasting pan, as these turn out very tasty, and become my side dish or veggies.
I also make baked potatoes, to utilize the cooking time and the oven heat.
If you have a large enough oven, you can even place a 9 X 9 inch pan of brownies, during the last 25 minutes of cooking time, and get your dessert done at the same time as the rest of the meal. Doesn’t that sound wonderful?
Also, once you set it all up and place it in the oven, you have at least 1 1/2 hours of free time to set your table, watch TV, or just sit down with a glass of wine and enjoy the aroma of the cooking food filling up your kitchen.
Once you cut up the chicken into serving pieces, please do not discard the carcass and the juices from your roasting pan. Place them in a large stock pot, add lots of water, bay leaf and few peppercorns and cook for an hour or so to make a delicious soup stock. Then strain it to get a nice clear stock to use for any soup of your choice you wish to prepare, or freeze it for a later use.
I save the remaining pan juices and the chicken carcass, for making soup for the next meal.
The leftover chicken meat may be used to make Chicken Salad, Chicken Tetrazzini, Chicken Croquettes, Buffalo Chicken Dip, Chicken Quesadilla, etc.
Yields 6 – 8 servings.
- 1 whole chicken for roasting (Perdue Oven Roaster , about 6 lbs, is my favorite)
- 4 carrots, cut to chunks
- 2 celery sticks, cut to chunks (I trim the bottom off the celery bunch, then cut off another 4 inches, separate, rinse under running water)
- 1 onion, quartered
- 3 bay leaves
- 3 garlic cloves
- 2 cups water
- salt, pepper, and garlic powder
- 4-8 Russet Potatoes, for baking (optional) see directions below
- Remove the chicken from the plastic wrap, and discard the wrap.
- Remove the giblets from the chicken's cavity (these are separately wrapped in a bag and stored inside the chicken torso)
- If you plan to use the giblets (usually the heart, stomach, liver and neck), open the bag and remove its contents, or just discard them, if you do not wish to use them.
- I remove the skin from the neck, and discard it. Rinse the heart and stomach, and place it all in the roasting pan with the chicken.
- Do not include the liver, as it will give the roasting juices a bitter taste. You can use the liver to make chicken liver pate, if you like. I only do this if the liver looks really fresh.
- Check the whole chicken for any remaining feathers, and remove. I also trim off the flabby skin around the back opening of the chicken cavity, and the tail bone, and discard it all.
- Rinse the whole chicken inside, and out, under running water.
- Drain out any remaining water from the chicken cavity.
- Season the whole chicken, inside and outside , with salt, pepper and garlic powder.
- Pour 2 cups of water into a roasting pan.
- Place the neck in the middle of the roasting pan.
- Place the chicken on the top of the neck (this will prevent the chicken from sticking to the pan).
- Place inside the chicken: one bay leaf, one chunk of onion, a couple of celery chunks.
- Place the remaining bay leaves, garlic cloves,celery, carrot and onion chunks all around the outside of the chicken.
- Cover with a lid, or heavy duty aluminum foil.
- Preheat the over to 350 F degrees.
- Place the roasting pan on the middle rack.
- Set the oven timer for 1 1/2 hours.
- Uncover the chicken for the last 15 minutes of roasting, baste with the pan juices, and let it crisp up, and brown lightly.
- When the chicken breast temperature is at 160-165, your chicken is done.
- Remove from the oven and let it rest for at least 10 minutes before carving and serving.
- Remove the bay leaves and the celery chunks and discard.
- The roasted garlic may be used for making garlic bread.
- Remove the roasted carrots and arrange few on your serving platter with the cut up chicken (follow same carving instructions as for roasted turkey).
- Remove the rest of the carrots into a serving dish, and serve as a side veggie.
- Do not peel potatoes.
- Wash potatoes well, under running water.
- Rub potatoes with oil (vegetable, canola or olive)
- Fully wrap in foil paper.
- Place the wrapped potatoes in the oven, on both sides by the roasting pan, at the same time as the chicken, if the potatoes are fairly large.
- For smaller potatoes, put them in the oven for the last hour of chicken roasting time.
- Carefully, using oven mitts, remove potatoes from the oven, leave them wrapped in foil, to keep them warm.
- You may unwrap them before serving, or serve them wrapped.
I like to serve salt, butter and sour cream, on the side, to be used with the baked potatoes.
Just before serving, I pour some of the pan juices over the cut up chicken, especially the breast meat, to bring out the moisture.
I save the remaining pan juices and the chicken carcass, for making soup for the next meal. The leftover chicken meat may be used to make Chicken Salad, Chicken Tetrazzini, Chicken Croquettes, Buffalo Chicken Dip, Chicken Quesadilla, etc.