Apr 12 2009
Roasting Entire Chickens
Roasting a complete chicken is relatively easy, although it takes a lot of pre-planning for brining and long cooking times. But if you really want to let your office co-workers know you’re serious about protein, then there’s no better way than pulling a complete chicken out of your lunch box.
Free-range chickens are preferred if the whole bird is to be eaten. The thighs, wings and legs are fattier muscles
than the breast, and free-range chickens have a much better fatty-acid profile than caged chickens.
For a juicy, succulent bird, brine it first by dissolving 1/4 cup salt in a few cups of cool tap water. Then soak
the chicken in this mixture for 3-6 hours. This should be done in the fridge.
After brining, take a large lemon and stab it several times with a fork. Stuff the lemon into the cavity of the chicken (assuming the giblets and other nasty stuff have been removed). The lemon ensures moist, flavorful meat.
Coat the chicken inside and out with salt and pepper. Place the chicken in a large baking dish, leaving the skin on. Bake at 350-degrees F for 25 minutes per pound (e.g., a 3-pound chicken would cook for 1 hour 15 minutes). For a browner, crispier skin, turn the heat up to 400 degrees for the last 20 minutes. Remove skin before eating.
