Tuesday, April 27, 2010

Simple Whole Roasted Chicken

I like to try out many different recipes, but overall, they need to be fairly simple.  I made this the other night for dinner, along with sweet potatoes, corn and bread.  The flavor, aroma and tenderness of the chicken in this recipe is amazing, and Brandon and Aiden both like it alot. 

Whenever I see a whole roaster chicken on sale, I buy it just so I can make this.  I know the ingredient combination may sound interesting, but believe me, the flavor is amazing! 

Simple Whole Roasted Chicken: 

2 tsp. salt
1 tsp. white sugar
1/8 tsp. ground cloves
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg
1/8 tsp. ground cinnamon
1 (4 lb.) whole chicken
5 cloves garlic, crushed

1. In a small bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon.  Rub the chicken with the mixture.  Cover chicken, and place in the refrigerator for 24 hours.
2.  Preheat oven to 500 degrees F.
3.  Stuff the chicken cavity with the garlic.  Place the chicken, breast side down, on a rack in a roasting pan. 
4.  Roast 15 minutes in the preheated oven.  Reduce heat to 450 degrees F, and continue roasting 15 minutes.  Baste chicken with pan drippings, reduce heat to 425 degrees F, and continue roasting 30 minutes, to an internal temperature of 180 degrees F.  Let stand 20 minutes before serving. 


I think the key to the tenderness is roasting it breast side down (not that I'm an expert by any means).  Also, since we're just a family of 3, we always have left-overs.  The leftover chicken from this recipe can be added to almost anything (I made quesadillas, but it could be added to pasta with a cream sauce, soup, etc).

No comments: