Uses for leftovers
- Chicken and dumpling soup
- Chicken noodle soup
- Chicken tacos
- Barbecue chicken
Spatchcock chicken
Yield:
1 chicken
Prep Time:
10 minutes
Cook Time:
50 minutes
Additional Time:
2 hours
Total Time:
3 hours
A quicker way to cook a whole chicken that is juicy and flavorful.
Ingredients
- 5-7 lbs. chicken
- Salt and pepper
- 1 Tbsp. avocado oil
Instructions
- Rinse chicken and pat dry. Remove innards, if any.
- With tailbone flap side up, use kitchen shears to cut middle bone out of chicken.
- Cover both sides liberally with salt and pepper. Place cut side down and press breast bone flat.
- Move chicken to a 9” x 13” baking dish or large baking sheet. If possible, allow to chill in fridge, uncovered, for 2 hours, up to overnight.
- Before baking, remove chicken from fridge for 30-60 minutes (optional).
- Drain any juices that collected at the bottom of the pan, and preheat oven to 400°F. Rub avocado oil all over chicken.
- Bake for 50-60 minutes, until internal temperature at thickest part of breast reaches 150°F.
- Remove baking dish from oven, cover with foil, and allow to rest for 15 minutes. (Internal temperature after resting should be 160°F).
Whole chicken
Yield:
1 whole chicken
Prep Time:
5 minutes
Cook Time:
1 hour 45 minutes
Additional Time:
2 hours 20 minutes
Total Time:
4 hours 10 minutes
A super easy and flavorful way to cook an entire chicken in the oven.
Ingredients
- Whole chicken, 5-6 lbs.
- Salt and pepper
- 1 onion
- 1/2 cup chicken broth
- 4 cloves of garlic (optional)
- 1/2 apple (optional)
- Small bunch of fresh herbs (optional)
Instructions
- Rinse chicken and pat dry. Cover liberally in salt and pepper.
- Move chicken to a baking dish with legs side up. Allow to chill in fridge, uncovered, for at least 2 hours, up to overnight.
- Once ready to make chicken, preheat oven to 325°F.
- Slice onion and spread out in a 9”x13” baking dish. Pour chicken broth on top.
- Stuff insides of chicken with garlic, apple, herbs, etc., then place on top of onions with legs side up.
- Bake chicken, uncovered, for 1 1/2-2 hours, until juices run clear when cut between a leg and thigh. After 1 hour, start basting top of chicken with juices in the pan every ~10 minutes.
- Remove chicken from oven and allow to rest for 15-20 minutes before carving.
Notes
The initial chill in the fridge dries out the skin which allows it to get crispy once baked.
Leave a Reply