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1. Start with a whole chicken. They’re WAY cheaper than cut up, boneless chicken, and can feed my family for 3 meals (or more).
2. Make sure there’s no “innards” in the cavity (yep…if there are, you have to reach up in there to get them out)
3. Rinse the chicken and pat dry.
4. Rub on your favorite spices. Have no clue which to use?
Great combinations are:
- Rosemary, Thyme and Sage
- Chili Powder, Cumin and Oregano for a south of the border taste
- Even a simple Sea Salt, Pepper and Garlic Powder is fine!
5. Sprinkle them each onto the bird, then rub them in a little.
Note: You are welcome to drizzle with Olive Oil or Vegetable Oil, white wine, or heck, even butter (YUM) but this is so good even without those, so I don’t use them anymore.
6. Place the bird into a baking pan (If you have a roasting pan, great!! If not…no biggie. A casserole dish or even cake or pie pan will do!)
7. Slap that Bird into the oven at 350* F for 90 minutes.
If you can remember (and I usually don’t) you can baste it every 30 mins or so for a more golden skin.
Comes out perfect, every size, every time.
When dinner is over, shred what’s left and save it for another meal.
Stay tuned for directions to make your own Chicken Stock using the bones.
Make sure chicken is cooked to 180 degrees internal, cook longer if needed.