Everyone picks up chicken at the grocery and takes it home hoping to find a new easy, tasty way to prepare it. Next time you find yourself lurking in the poultry section, pick up a whole chicken to roast. It is super economical to buy the chicken whole and I usually make two dinners from it. Dinner number one, the delicious chicken with a salad or maybe some rice and veggies. When you are finished with your bird, you will be surprised how much meat is still there! When the chicken has cooled, roll up your sleeves and retrieve all the meat left over to make a chicken pot pie, chicken with pasta or casserole later in the week. Then you can make chicken stock from the bones leftover! Just cover your chicken bones in a large pot with water and add a small amount of celery, carrot, onion or any other vegetable (I love to save the tops from fennel to add to stock!), some salt to taste, some pepper corns and maybe a bay leaf. Bring the pot to a boil and then let it simmer for about 45 minutes. Stock is a fun recipe to play around with by adding different things until you find one that you love, then there is no going back to buying it! But, first things first, you have to make the perfect roasted chicken!
1, 3 1/2 lb. whole chicken
3 T. olive oil
salt and pepper
Preheat your oven to 425 degrees. Place the chicken into a small oven safe dish (I always use a glass pie dish, perfect size!), drizzle with olive oil and sprinkle with salt and pepper. Cut a lemon (or orange, apple, celery, something to give it great moisture and flavor!) in half and squeeze the juice over the chicken and then place the lemon inside the chicken. Bake for 25 minutes at 425 degrees, then take the chicken out of the oven and carefully baste the whole chicken with the juices in the bottom of the pan. Then return the chicken to the oven turning down the temperature to 350 degrees. Continue to cook for about 50 minutes. When the chicken is done, take it out of the oven and let it rest for about 10-15 minutes before cutting into it.