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Whole Roasted Chicken

This is a super easy and economical way to get chicken meat, and after you carve the meat off, you can throw everything left into a pot with water and boil overnight for bone stock.

Ingredients

Instructs

  1. Pull neck out and innards out of chicken (if included).
  2. Rinse chicken under cold water and let exess water drip off.
  3. Place whole chicken, breast down, in a square casserole dish. Place neck and organs (gizzard, heart, liver, etc.) next to it in dish.
  4. Rub with olive oil marinade.
  5. Sprinkle rosemary on top.
  6. Cover with aluminum foil.
  7. Bake @ 350° for 15 minutes + 20 minutes for every 1lb of chicken. For instance, if you have a 5lb chicken, bake for 120 minutes : (20 minutes + 100 minutes (15 minutes * 5 lbs)). Chicken is done when breast hits 165°. Depending on your oven, it may be faster or slower.