Back to Basics...Roasted Chicken

Today I was met with a conundrum.  I had a whole chicken that I needed to cook, and really didn't want to stick it in the freezer.  So, I tried to plan ahead and roasted the whole chicken.   This will be used as my base for Chicken and Dumplings tomorrow night. As many know, roasted chicken can be used for many things.  I love to use it for chicken salad, or chicken soup.  Maybe a big ole pot of chicken spaghetti.  The possibilities are endless.  I guess you could even serve it plain.

I think about roasted chicken, and it is dry and lifeless.  You know, the  kind your grandma fed you because she was on some weird diet plan. OK, maybe not your Grandma, but definitely mine.

To me, I think of roasted chicken as a juicy alternative.  When cooked properly, it is moist and delicious and definitely tasty.

Place your whole bird in a big pot or roasting pan.

Drizzle olive oil over chicken.

Season with Salt, Pepper and I like Poultry Seasoning and stuff and onion in the cavity and a few stalks of celery on the sides.

Bake uncovered at 350 degrees for 15 minutes per pound. Mine baked about 1 1/2 hours.

Once your chicken has finished baking it is very important to let it rest for about 15 minutes.  This is just a basic recipe.  You can add spices and seasoning to this to suit your tastes.  I like to add fresh herbs, such as rosemary and thyme, but today I left this plain.

I hope this helps you in your cooking quest.  I have brined chicken many times, and it adds flavor and moisture.  If you have time, try it.  What do you have to lose?  You might just end up with an awesome meal!

Roasted Chicken
1 whole chicken 4 to 5 pounds
2 tablespoons olive oil
1 onion
3 stalk of celery
salt and pepper
poultry seasoning

Place chicken in a heavy pot.  Place the whole onion in the cavity of the chicken and place the celery around the perimeter.  Drizzle with olive oil and season with salt, pepper and poultry seasoning.

Bake in a 350 degree oven for 15 minutes per pound.

Remove from oven and allow to rest for 15 minutes before cutting.

Until next time, keep adventuring and looking for joy in the small details of life!

Sarah