The Whole Chicken
The whole chicken is one of the most generous food items there is. It is easy to cook and, with a little planning, can give a family 3 good meals.
To cook the chicken, place a cast iron Dutch oven or skillet in the oven and preheat to 400 degrees F. As the oven and the skillet heat, combine 1 tablespoon of oil, 1 tablespoon of salt, and 1 teaspoon of black pepper in a small bowl. Rub this mixture on the chicken, making sure to spread it on all the visible skin (if you want to cheat and just drizzle the mixture on, that's ok, too).
Place the chicken in the hot skillet or Dutch oven and bake at 400 degrees F for 1 1/2 hours if the chicken weighs less than 4 pounds, or for 2 hours if the chicken weighs more than 4 pounds. When the chicken is done, the skin will be crispy and the meat will be juicy. Serve it with anything.
After you and your family have eaten your fill, pull any leftover meat off the bones and use it for tomorrow's lunch. Stir it into a pan of sautéed squash, onions and peppers, and serve it over rice.
Save the bones for homemade bone broth; check back next week to learn how to make it.
Anne Marie
To cook the chicken, place a cast iron Dutch oven or skillet in the oven and preheat to 400 degrees F. As the oven and the skillet heat, combine 1 tablespoon of oil, 1 tablespoon of salt, and 1 teaspoon of black pepper in a small bowl. Rub this mixture on the chicken, making sure to spread it on all the visible skin (if you want to cheat and just drizzle the mixture on, that's ok, too).
Place the chicken in the hot skillet or Dutch oven and bake at 400 degrees F for 1 1/2 hours if the chicken weighs less than 4 pounds, or for 2 hours if the chicken weighs more than 4 pounds. When the chicken is done, the skin will be crispy and the meat will be juicy. Serve it with anything.
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| Out of the oven. |
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| Expect it to look like this shortly thereafter. |
After you and your family have eaten your fill, pull any leftover meat off the bones and use it for tomorrow's lunch. Stir it into a pan of sautéed squash, onions and peppers, and serve it over rice.
Save the bones for homemade bone broth; check back next week to learn how to make it.
Anne Marie
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