I can talk about chicken in America issues forever. From chicken breast addiction to 50 sick chickens standing in their own poop in one cage. Then it becomes $4.99 Costco rotisserie chicken, Tyson “All breast meat” chicken nuggets and McDonald’s “All natural” sh*t. Please buy organic or locally raised chicken, it’s not that much more expensive! Or if it is for you, eat less chicken and more vegetables, even better!
When I tried to make a roasted chicken last year, I had a hard time finding a simple recipe. No onions, mustard, tons of seasonings and steps. Don’t you think roasting a chicken should be simple?! I think so. Whole chicken is so flavourful on its own, it doesn’t need much more than proper cooking temperature. That’s how we cooked in Europe – simple and fresh real food. My grandma used to make roasted chicken and duck with apples all the time but of course I have no idea how. By the way, I love roasted duck more than chicken for its sweet and juicy meat.
Whole chicken is the most inexpensive way to enjoy chicken. In fact, my chicken was missing wings, so it was even cheaper. I recently discovered a farmer who sells local meat. It is not organic but veggie fed and was happily running around eating grass just 15 minutes away from my house. I prefer this chicken to organic one from Costco.
I noticed “No retained water” on the label. Now I get why my organic Costco chicken breasts were releasing so much water during cooking. They were infused with water, probably with salt, I suspect for higher weight reasons. Another reason why I prefer locally raised chicken besides supporting local farming and not big corporations.
My kids love whole chicken and its bones. I make sure my kids know that chicken has bones, fish has skin and bones, and mango has pit and skin. I have seen many older kids choking on bones and simply scared to eat chicken with bones. Teach your kids early what real food looks like. This weekend we will be watching GMO OMG and Fed Up movies. This morning, my oldest son asked me what is GMO after reading about it on Nature’s Path organic cereal box (yes, my kids eat organic cereal because it’s real life) and I just can’t wait to “brainwash” him further.:)
For roasting, I chose my century old cast iron dutch oven. It looks old but is the best. I much prefer it to an enameled cast iron because food doesn’t stick. You can use a stainless steel roaster or a baking dish covered tightly with aluminum foil.
My green countertops are starting to drive me crazy. They make my kitchen and pictures darker. Maybe this year I will get nice white quartz counters, given Alex won’t get a bigger shower (wink-wink, honey).
An abundance of bags and boxes in my pantry was driving me crazy this week too. I like to declutter in winter. In summer, I like to be on the beach. I did my best to organize the pantry using all available Mason and glass jars in the house but I can’t seem to get rid of the stuff on the floor. Because I buy many foods in bulk (Hi Costco), it’s just too much for my Rubbermaid shelves to hold. I welcome any inexpensive ideas on my pantry organization as my brain is still toasted after vacation.
- 5 - 6 lbs whole chicken
- 3 small garlic cloves, grated
- 1/2 tbsp salt
- 1/2 tsp ground black pepper
- Cooking spray (I use Misto)
- Preheat oven to 425 degrees F and spray a dutch oven or roaster with cooking spray.
- Rinse chicken with cold running water and shake off excess water. In a small bowl, combine salt and pepper. Rub chicken well, under the skin wherever possible, first with garlic and then salt and pepper mixture. Place in prepared dutch oven breasts side up, cover and cook on the lowest rack for 1.5 hours.
- Insert meat thermometer into the deepest part of chicken (between body and leg) and make sure it reads 165 degrees F. If not, cook a bit longer. When chicken is ready, remove lid and let chicken cook until golden brown, for about 10 - 15 minutes. Baste with juices collected at the bottom and serve hot.