Wednesday, January 2, 2013

Tips from the Farm Kitchen: Roasting a Whole Chicken

Step 1: Go to your local butcher, farm, or grocer and buy the whole bird. You'll need about  pound per person. Dig out your roasting pan, and crank up your oven to 375 degrees. Then, shush! Give a listen. Is your belly growling? If so, have a little snack. It takes a good hour to roast a 3- to 3-pound bird.

Step 2: Get acquainted with your chicken. If you're temporarily grossed out, there's no kind way to say this: Get over yourself. You're about to eat this bird (and it's going to be delicious), so you might as well take responsibility for cooking it. Then, peek inside your chicken. If you see a bag of parts, pull it out. (It's the giblets, or heart, neck, and liver of a chicken, not necessarily your chicken. You can simmer them in water to make a broth or gravy, or you can just toss them.)

Continued at... Roasting a Whole Chicken

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