Chicken is one of the most used meats in American kitchens for good reason. It’s versatile, easy to prepare, inexpensive and can be eaten as a main event or used as an ingredient. Something that I love to do on a Sunday afternoon is roast a whole chicken for use later in the week. Doing this yourself takes very little time and will save you money on whole rotisserie chickens from the market. It also makes your house smell great!
After roasting, let the chicken cool down for a while and then you can shred it for use in tacos, casseroles, salads, and many other dishes. Don’t neglect the hind quarters! There’s plenty of tasty meat there too…and save the carcass for your homemade chicken stock.
- 1 Whole Chicken
- Salt and Pepper
- Preheat the oven to 400°
- Remove the package of organs from the cavity of the chicken. And rinse the whole thing under cool running water. Pat the chicken dry with a paper towel and place it in a large roasting pan.
- Season well with salt and pepper and cook for about 15 minutes per pound until an instant read thermometer registers 160° – 165° when inserted in the thickest part of the breast.
- Let the chicken rest for at least 10 minutes before carving.
If you tuck the tips of the wings under the body of the chicken, you won’t have to tie the bird up with butchers twine.
Cooked shredded chicken is gold in the freezer! I normally roast a chicken on a Sunday, shred it, and refrigerate or freeze it for use throughout the week. Frozen chicken meat will last for about 6 months in the freezer.
Broasting is not a combination of broiling and roasting as one might expect. It’s actually deep frying in a pressure cooker which you should not do at home!