Friday, February 10, 2012
The Art of Roasting a Chicken
Since moving, and Justin starting a new job I have been trying to save money every way that I can. One of the areas that I have given a lot of notice to is our grocery bill. I have gotten to where I spend 70 dollars a week on groceries, for three people. I guess that is reasonable. One of the things that I do to help save on groceries is to buy whole chicken instead of cut up chicken. In the five years that we have been married I like to think that I have perfected the way to roast a chicken. I have cooked it this way at least 100 times. There are 55 weeks in a year, so it might be more than that. The recipe is as follows:
One whole chicken, do not wash it (save your self some time in not disinfecting your whole kitchen after washing your chicken) Put it in a roaster.
spray the chicken with cooking spray
salt and pepper the chicken
Add 1 tablespoon of dry basil, 1 tablespoon of parsley, 1/2 tbsp of oregano
Sprinkle on a couple of spoonfuls of minced garlic
then slice up a Roma tomato and spread out the slices of tomato on top of the chicken
cook the chicken at 350 degrees till the internal temp reaches 180.
I usually serve as is for the first meal. The second meal I will pick all the extra chicken off the bone, and make it in to a casserole. The third meal I boil the carcass into stock for a soup. The recipe for stock:
Put chicken carcass in a stock pot fill the pot with water till it covers the carcass. I add whatever juices are left in the roasting pan, taking the fat out first. (this is usually a hard crust on top from being in the fridge). I add a whole onion and some celery, and salt. I let all of that cook for a few hours, till it is reduced to about 6 cups of stock.
Sorry I don't have any amazing pictures, but when we ate our chicken yesterday we ate it before I remembered to take them.