Wednesday, March 9, 2011

Roast Chicken

Dinner Tonight: Roast Chicken, Mashed Potatoes with chives, Steamed Broccoli, Salad

I like roasting a whole chicken for several reasons:
  1. It's cheap...a whole roasting chicken is less than 5 bucks.
  2. It's easy to make and everyone likes roast chicken
  3. 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!

Roast Chicken

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