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When it comes to money saving tips this is one of my favorite tips! This roasted chicken has so much flavor, that leftovers are hard to come by. That is why I suggest roasting two. One for dinner tonight and one for freezing for future meals.
Preheat the oven to 475 degrees F. Remove internal organs of stored within the chicken cavity.
Separate the skin by running your fingers between the skin and breast meat very gently. This helps the skin get crisp. For a crispy and brown skin, chill, uncovered, overnight in the refrigerator to completely dry the chicken before roasting.
Brush the chicken with olive oil and season with garlic and herbs. Sprinkle with salt and pepper, and stuff each chicken onions.
In a figure-8 pattern, loop string around the drumsticks and pull the legs in, tucking the wings under the chicken breasts. Loop a long piece of kitchen string around the drumsticks in a figure-8 pattern. Pull the string up tightly around the thighs and breasts and tying at the neck.This "trussing" makes the whole chicken more compact to allow for even cooking.
Set chickens in a shallow roasting pan, breast side up. Roast 1 3/4 - 2 1/4 hours or until the juices run clear, the chicken is no longer pink, and the drumsticks move easily in their sockets.
Cover and let stand at least 5 minutes while the juices integrate. Remove wings and legs and serve tonight. Remove chicken from the bone and store in freezer safe bags or containers and freeze in 2 cup portions.
Plan of Action for the Leftovers
Shred the remaining chicken and store in freezer safe bags or containers and freeze in 2 cup portions.
Take a few minutes checking out the recipes listed below and choose meals your family will love! Add these meals to your menu planning worksheet.
Give yourself a seriously big high five for kicking butt in the kitchen! Really you deserve it!
NOTE: 2 cups is the perfect portion for 4 servings. If you are feeding teenagers, or have a bigger family feel free to adjust your portions to fit you needs.)