I like roasting a whole chicken for several reasons:
- It's cheap...a whole roasting chicken is less than 5 bucks.
- It's easy to make and everyone likes roast chicken
- Leftovers provide a good base for additional meals
I start roasting chicken by removing whatever is packed inside the chiken (liver, neck, gizzards, any excess fat) and then rinsing the chicken inside and out with cols water. I drain any excess water out of the chicken and pat the outside dry with a paper towel, I sprinkle generous portions of salt, pepper, garlic powder, sage, and thyme. I put the chicken in a pan and place in the oven at 350. I bake for about 2 hours, until meat thermometer reads done for poultry.
Drippings from the pan make great gravy!