March 3, 2018 at 8:40 pm #11384
I’ve never roasted a chicken! But I think it’s time I tried. I guess it would be much like roasting a turkey, but I would serve different vegetables from those traditionally served with turkey. And, I would try cooking the veggies under and around the chicken. I have done that with chicken thighs or breasts in the tagine, with potatoes, carrots, onions, and brussel sprouts. I’ll look for a chicken on my grocery shopping trip. You all are such enablers, it’s wonderful!March 3, 2018 at 9:54 pm #11385
Thanks Luvpyrpom,today I cooked dry lima beans,sausage and rice with tomato gravy and thin corn bread cooked like a pancake on top of stove.
When I have baked whole chicken I have a small roaster tin pan with lid,I season with salt,pepper,garlic salt,onion powder and paprika and bake it at 325-350 for about one and a half to 2 hours and when it’s done I’ll take lid off and let brown a little and I get lots of drippings for gravy or seasoning beans etc.I have roasted them in the crock pot same way but I take wads of tinfoil and make about 4 balls size of golf ball to sit the chicken up on and it tastes just like rotisserie chicken when it’s done but that is a 6 hour cook in my old crock pot that was gotten in 1974 Hamilton Beach Crock Watcher.March 3, 2018 at 10:52 pm #11386
Roasting a chicken is extremely easy, though you can make it a lot more complex if you want. Sometimes I treat the inside of it like I would a larger bird, throw in some prunes that have been soaked in brandy or rum, some apple slices, lemon wedges and almonds. (James Beard recommended this inside a goose, but it works in chicken and turkey, too.) The drippings will make a wonderful gravy.
Sides, well, that’s a matter of what you like. But that’s a subject for another day and thread.March 4, 2018 at 8:28 am #11387
Joan…sending belated Happy Birthday wishes your way for your special day on March 1! Glad you had a wonderful time all day!March 4, 2018 at 8:45 am #11388
I’ve roasted a lot of chickens over the years, beginning in graduate school and thereafter, until I married my husband who prides himself on his chicken roasting, which is not quite what I prefer. A 4-5 pound chicken would last me for the week. I’d eat it with sides for a couple of days, then cut it up and make some kind of a chicken dish–casserole or chicken over rice, chicken with pasta or soup–and I’d boil up the bones to make broth. In those days, they would also give us the “innards,” and I would cook those up separately in a small pot and add that broth to the other broth.
With two of us, the chicken does not last that long, but I still reserve the bones–usually until I have several chickens or else those from a turkey–and make broth. Whole chickens were very inexpensive. Up until a couple of years ago, I would buy a couple when they were on sale for 50 cents a pound. It was more like 69 cents a pound on sale when we left Texas last year. Here, I don’t think that I’ve seen under 99 cents a pound for a whole chicken. However, whole chicken legs or quarters are often 49 cents a pound on sale.
I use, and would still use, the Betty Crocker’s Cookbook; my mother gave me the 1978 edition for Christmas that year. It included a table that said to roast a 3-4 pound (unstuffed) chicken at 375F for 1 hour 45 minutes to two hours and 15 minutes. I roasted it that way for years in a square oven baking dish. I’ve tried other recipes. A wild-rice with cherry stuffed chicken from Bon Appetit never cooked properly (that one was somewhat raw), although I tried the recipe twice, so I gave up on it.
I checked the Betty Crocker cookbook for a chicken roasted with vegetables, but it does not have such a recipe. I went online and looked at various ones, and what I did this time reflects one from a blog. (I think it is called Seven Spatulas.) A lot of recipes were “fussy,” like the one where the chicken is cooked on top of the vegetables, which are then finished on top of the stove–no problem there–but it then wanted the chicken, after sitting out for 30 minutes to go back into the oven on a half-sheet pan at high temperature for browning. That seemed more trouble than it was worth.March 4, 2018 at 10:07 am #11391
My wife won’t eat chicken skin, even on fried chicken, so I really don’t worry about whether it is nicely browned or not.March 4, 2018 at 4:23 pm #11397
Thank you S_Wirth.March 7, 2018 at 8:02 am #11410
Joan, a very, very belated birthday to you🎂 it sounds like you had a great day,
During the week I made an asparagus and bok choy frittata which I ate for dinner and then a couple of breakfasts. Although it called for a drizzle of sesame oil to make it more Asian, I would not use the oil again.
I also made some ginger carrot soup from Simon Pearce’s cookbook. It’s one of Will’s favorites.March 7, 2018 at 3:48 pm #11419
Thank you Cwcdesign.
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