Wednesday, February 16, 2011


Roasted whole chicken is food as simple as it gets. All you have to do is wash and dry the bird, rub it with some herbs and spices and roast in a 350 C degree oven until the meat in the thigh reaches 170-175 degrees. Then remove the chicken from the oven and let it rest for about 20 minutes before carving.
Rubs can include tarragon, garlic, parsley, sage, savory, and/or chili flakes. For a 2 1/2 lb bird, cook it for about 1 1/2 hours (depending on oven) but the meat thermometer always works! Have chicken for dinner and use the rest for chicken salad or curry the next day. Remember not to waste leftovers and consider using the very last bits of the chicken to make chicken soup...just perfect for cold winter nights.

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