The Blessings of a Roasted Chicken

HOW TO ROAST A WHOLE CHICKEN
2 whole chickens
I prefer a heavy stoneware covered casserole dish for baking this
Remove the chicken giblets packet
Rinse the chicken inside and out
Remove any excess fat
Separate the skin from the breast, sprinkle 1 tablespoon of Mrs. Dash garlic and herb seasoning inside the pocket. Spread around with your hand. Salt and pepper if desired
Secure the legs together with kitchen string.
Put the chicken on a roasting rack with breast side down, (you can place several butter knives in bottom of pan if you don’t have a roasting rack. Racks can be purchased at a dollar store.
Place sliced onions and lemons on top of chicken.
If desired put onions, carrots, potatoes and fresh herbs in a roasting pan.

Roast the chicken for 1 1/2 hours 350°,  place thermometer in breast meat away from bone, test for 160º temp. Let chicken rest in covered dish for 15 minutes before cutting.

How to cut a roasted chicken
I use kitchen shears

1. Cut lengthwise down side of breastbone, angling toward bone. Cut through the breast bones. Leaving the keel bone intact. Repeat on second side.

2. Pull leg (with thigh attached) away from breast and cut through joint on bottom to detach.

 

3. Separate thighs from drumsticks by slicing through joints. If you pull drumstick back and away the joint will separate. You can see the joint, cut here.

 

4. Cut Breast away from backbone. After doing both sides only the back with wings should remain.

 

5. Turn over so back is facing up. Cut wing away at joint. Peel away skin to reveal small portions of meat. These can be removed or left intact while you simmer the carcass for soup.

On the back, near the spine, opposite sides of the tail are two delectable medallions of meat that are absolutely divine. You as the carver gets first dibbs on these.

TIPS
*Boil the carcass with carrots, celery, tomato, onion, garlic, basil, and oregano 3-4 hours to make broth or soup.

*Chill overnight and the fat is easily skimmed off.

*Broth can be saved in the freezer for months.

You now have drum sticks, breasts, wings, thigh and back all separated. I always do two chickens because I can use the second chicken for other meals. As long as you are taking the time to do one you might as well save some time later. Remove the bones and meat pieces from carcass this can then be frozen and used later.

Advertisements