I left you with quite the cliffhanger, eh?
Here’s the truth: I didn’t get a week’s worth of meals out of my chicken. But, I did enjoy one night of roast chicken, followed by a delicious Mexican chicken soup and simple chicken curry (recipes coming soon!).
I used to shy away from roasting a whole chicken because I was clueless when it came to carving the bird. For a great tutorial of how to carve a chicken, check out the video below (homeboy is kind of a bore but he knows what he’s doing).
Once the chicken cooled, I tore away every bit of meat and stored it in big plastic bag to use later in my other recipes. I then used the bones to make homemade chicken stock (it’s easier than it sounds if you follow a simple method like this). I used the stock later in the week to make Mexican chicken soup.
There are a lot of roast chicken recipes called “Engagement Chicken,” since word on the street is this is all it takes to get a man to marry you. I remember reading about “Engagement Chicken” in one of those God awful “women’s” magazines when I was much younger. But, I make no promises this chicken will get you hitched. I can only promise you will find yourself frantically shoveling crispy chicken skin into your mouth while your guests stare in horror.
- 1 5-6 lb roasting chicken
- 2 medium onions, cut into wedges
- 6 cloves garlic, crushed (you can leave the skin on)
- 1 lemon, cut in half
- 2 tbsp butter, melted
- Kosher salt
- Preheat oven to 425 degrees.
- Remove the giblets from the cavity. Rinse the chicken inside and out. Dry thoroughly with paper towels.
- Liberally season the inside of the chicken with salt and pepper. Stuff the garlic, lemon and half the onion wedges inside the cavity.
- Lay the rest of the onion in the bottom of a roasting pan. Tuck the wings under the chicken, then place on top of the onion.
- Coat chicken with melted butter. Sprinkle with lots of Kosher salt (about 1 tbsp) and pepper.
- Roast for 1.5 hours, until juices run clear when you cut between a leg and a thigh. To test doneness use a meat thermometer: breast temperature should read 180, and thigh should read 190.
- Cover chicken with aluminum foil and let it rest for 20 minutes.
- Carve and serve.