Whole Roast Chicken

It saves a lot to buy a whole chicken, it's easy to cook, and makes the house smell yummy on a cool autumn day. And then you have leftovers. Leftovers rule!! because most of your work is already done for the next meal. Yayy to less work.

Here's how to make a whole roast chicken ( I buy free range, organic chicken):

Remove the package of gizzards & neck, use those for chicken stock or discard.

Rinse the chicken w/ cold water, dry with kitchen towels, rub it inside and out with salt, pepper, chopped garlic, dried tarragon (or any favorite herbs), and lemon juice. Put 1 cup of water in the bottom of the roasting pan. Roast your chicken @ 350 for 1 1/2 hours or more until it reaches 160 in the thickest part of the thigh. I basted mine a few times and had it tented with foil for the first hour of cooking.

For the gravy, put the cooked chicken on a platter to rest. Skim some of the fat from the top of the pan juices, add 1/2 cup water or stock, and cook on the stove to dissolve any flavorful bits from the pan. Add 1 tblsp flour or corn starch whisked into a 1/4 cup water and heat to thicken.

Serve with mashed potatoes, pan gravy, sweet potatoes, green beans, & sauteed spinach or bread stuffing. 

Yum, I think I have to make this again for Sunday dinner.