Cooking Tips: Roasting a Chicken

Once, back would only cook eggs and pasta, I was afraid to do this.

It turns out that this is one of the easiest things to do, and it has several benefits.

It’s cheap. They sell an Organic family pack of chicken, split (meaning, cut up into pieces) at Trader Joe’s for about $11, depending on the weight. If you get the whole thing, not split, it’s even cheaper per pound. Either will do.

It’s hands-off. There’s some really short prep, and, then, it’s in the oven. That’s it. Doesn’t need your attention. You can cook other things while that thing is roasting.

Here’s how I prep & cook it:

  1. Line a baking sheet with tinfoil. Turn oven to 400.
  2. Press dry with paper towels.
  3. Season all around with dry spices. (Optional.)
  4. Place skin side down on pan.
  5. Roast for 20 minutes. Turn over. Roast another 10-15 minutes, until juices are running clear.

It’s simple.

Depending on your oven, you make reduce or increase the times & temps slightly, if it comes out over or under done.

It’s bountiful. In addition to getting plenty of food, which you can portion for a weeks’ worth of dinners, you get the bones.

Save all of the bones when your done eating. Stick them in a freezer bag in the freezer.

I’ll teach you how to make bone broth from scratch in another post.

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