Roasting a Whole Chicken

We enjoy roasted chicken done many different ways, especially since it is so simple to prepare and yet very satisfying. Below, you will find links to a variety of sites and options to roast your bird, most of which can also be applied to cut birds as well if you do not want to roast an entire bird.

  1. A great approach and very simple one that has some great humor as well is from the Ree Drummond, AKA Pioneer Woman. She has a fantastic blog and I recommend it as a general resource as well. Her approach is a lemon and rosemary butter baste and could not be much more simple.
  2. Over at Epicurious, there is another very simple approach that is really not much more than salt and pepper – this is not a difficult process!
  3. If you are looking for a little more challenge (really just more work) then a good base to build on might be the food network example. She goes for a veggie and herb foundation to add a little depth to the roast, and it is a worthwhile approach if you have time and the ingredients.

The main thing to keep in mind is that roasting your chicken is nothing to be afraid of and there are many ways to go about it, but it can be as simple as throwing the bird in a pan in the oven with a little salt and pepper and still yield delicious results.

I have to add that once you roast your bird, I like to throw the whole carcass in the soup pot to make chicken soup by boiling off any remaining meat and goodness at a slow simmer for a day. You can build on the soup base to your liking, but it is always a hit in our home.