How to Cook A Whole Chicken

How to Cook A Whole Chicken

There are many different “types” of chicken, this includes a whole chicken or different pieces of chicken, such as legs, thighs, breasts, wings, or a mixture of all of them. Buying a chicken whole costs less than buying it in pieces, so if you’re trying to save money in the kitchen, cook a whole chicken.

First, it’s always a good idea to leave the skin of the chicken intact. Taking the skin off could lead to a dry chicken, if you want the chicken to be moist, make sure the skin stays on.

Before you start cooking your chicken, first make sure that you have everything you need. You will need to have your chicken, spices, and anything your recipes calls for which might include marinade, dried or fresh herbs, black pepper, salt, and so on. You will also need to make sure that you have a sharp knife, a chefs knife is a good knife to have handy. It is also good to have a roasting pan or a pan large enough to hold the whole chicken, and a meat thermometer.

To get started, turn your oven onto 350 degrees Fahrenheit.

While the oven is preheating, start to clean out the cavity of the chicken, which is likely only the giblet bag. Now, using cold water, rinse your chicken. Make sure to dry it using paper towels and then put your seasonings on and in the chicken. You can use your imagination here – rosemary is delicious, as is lemon peel or orange peel (squeeze out the citrus juice on the chicken first). Sea salt and pepper are always good, as is butter.

Now you can put your chicken into the pan, make sure you are leaving the side with the skin face up. Now, either rub your chicken thoroughly with marinade or butter or olive oil. You can put the chicken in the oven now, it is usually a good idea to leave the chicken uncovered while baking. Typically, a two to three pound chicken will take around one to one and a half hours to cook. Keep an eye on the chicken, when the skin turns a golden brown, the chicken is done.

Using your meat thermometer, insert it into the chicken. The temperature, depending on the area of insertion should read 180 degrees in the thighs and 170 degrees within the breasts. If you do not have a meat thermometer, you can cut a portion of the thigh, usually the deepest part, and see that the skin is white and has clear juices. If so, the chicken is done. Before you carve the chicken, be sure to let it stand for about ten full minutes.

Remember to make sure that your chicken is completely  done, partially cooked chicken is not safe. Furthermore, be sure to sanitize everything area  in which the chicken has touched to keep you and your family or friends safe from any type of contamination.

Now, you will be able to cook a whole chicken to perfection! Serve it for dinner one night, then use the leftovers for casseroles, chicken salad, sandwiches, soups, etc. Then be sure to boil the bones and skin to make delicious homemade chicken stock – all for free!

Organic and Free Range Chicken