A Chicken in Every Pot
I plan to roast more whole chickens this year. They are economical, yield moist meat and at least three meals for the week. I roasted one Sunday night, slathering it first with a favorite salt rub we also used on our Thanksgiving turkey. I’m still figuring out the optimal temperature and time to cook the bird at in our convection oven. Any suggestions?
Then tonight, I briefly sauteed the shredded chicken with onions, a pasilla pepper and chile powder, baking it or tortillas with sauce and cheese for enchiladas.
I also boiled the carcass for soup stock but accidentally left the pot out overnight. So I chucked it. How long is it safe to leave the fresh chicken broth out?
Will you find yourselves cooking more whole chickens this year? It could be a 2009 food trend.
BaltimOregon to Maine 
How is it you never invited me over for dinner in Baltimore? You look like such an adventurous cook! 😉
Mary
January 21, 2009 at 9:52 am
Come visit in Oregon and I’ll cook for you. I just don’t have as much to write about here. Trust me the blog makes it sound like I’m a better cook than I really am!
baltimoregon
January 21, 2009 at 12:24 pm
Laura – Roast chicken is one of my most favorite ways to have chicken. We have it probably once a week, although with just the two of us, sometimes I do just half a chicken. I love to put a slice of lemon, some chopped garlic and fresh parsley under the skin. It smells like heaven and tastes the same way too. You don’t have to use parsley; you can use fresh rosemary or thyme or any other herb that strikes your fancy. Sometimes it’s nice to drizzle the outside of the bird with olive oil but since Jeff is dieting, I no longer do that. Tonight I am making a roast chicken with sweet onion and a sauce of olive oil, cinnamon and paprika, salt and pepper. It was in the February Gourmet that arrived a few days ago.
Judy
January 23, 2009 at 2:10 pm
Sounds great, almost Moroccan. I really recommend that simple salt rub from Bon Appetit. I also like the idea of buying a whole chicken and butchering it yourself to save money. Going to try that soon.
baltimoregon
January 23, 2009 at 2:29 pm
I am pleased to report that the chicken was marvelous! A little different and we had the roasted green beans and shallots and nuts (the recipe calls for cashews but I only had almonds so I used those and they were great) too. Both of us loved this meal and we will make it again. The trick to butchering your own chicken is to have a really good, really sharp cleaver. It’s not really all that hard to do once you have the right tools. Judy
Judy
January 23, 2009 at 5:52 pm
Great! IS the recipe online?
baltimoregon
January 23, 2009 at 6:11 pm
la!
is it bad that i’m a vegetarian who ALSO loves roast chicken?! guess i’m not really a veggie anymore at this point, but i don’t eat a lot of chicken and when i do, i like to make it at home so at least i fool myself into thinking that i know where it comes from! anyway, for roasting chicken i think it’s best to do it as low and slow as possible….this recipe from allrecipes has grocery-store ingredients, but the cooking method is really wonderful and the chicken literally falls off the bone: http://allrecipes.com/Recipe/Roast-Sticky-Chicken-Rotisserie-Style/Detail.aspx
stuffing the chickens with lemons/onions whatever is really good to slow down the cooking as well so that the chicken doesn’t toughen-up in process.
i also love butchering whole-chickens, since it is so cost-effective and makes you somehow feel closer to what you are about to eat.
here’s a recipe from cooking school that i love and uses this technique– hope you get a chance to try it! 🙂
achiote chicken with grilled scallions
preheat 450
ingredients:
1 whole chicken
ACHIOTE PASTE:
2 Tbs annatto seeds
1 tsp cumin seeds
1 tsp oregano, dried
6 whole allspice berries
1 tsp sea salt
4 cloves pressed/smashed garlic
4 Tbs lime juice
1/4 cup achiote paste
1/4 cup orange juice, fresh squeezed
1 bunch scallions
1 lime
1/2 head shredded cabbage
cut the chicken into 9 pieces, save the back and wings for stock. season the chicken with salt and pepper. place in a medium bowl while making the achiote paste.
paste: combine annatto, cumin, oregano, allspice and salt in a grinder to make a powder. mix the powder in a small bowl with garlic and lime juice. measure out 1/4 cup and store the rest in the fridge.
puree the 1/4 cup of paste with orange juice in a blender.
using fingers, gently loosen chicken skin, spread the paste beneath the skin and over the chicken’s surface. place the chicken pieces in a roasting pan. roast until chicken is cooked and skin is crisp ~25-30 mins., broil for a little if skin is not crisp.
while chicken is cooking peel the outer layer from the green onions, squeeze the juice of one lime over them, and grill until soft and browned from the grill pan. shred cabbage and use as a bedding for chicken and scallions.
enjoy! i can’t remember but i think i used more than 1/4 cup of paste…glutton!
xo
there in spirit
January 24, 2009 at 8:17 am
Come to Oregon and I have a place where we can help slaughter the chickens ourselves. The we’ll know where it came from:) This sounds fabulous. I will either make your recipe or Judy’s from Gourmet when we have this Israeli ag econ couple over for dinner tomorrow. She’s about to have a baby so should appreciate something warm and comforting:)
baltimoregon
January 24, 2009 at 3:19 pm
Laura – Here is the recipe from the epicurious site. Enjoy! Judy
Cutting up a whole chicken is both economical and easy. (For a video of food editor Ian Knauer cutting up a chicken, visit gourmet.com.) Here, the… more ›
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Ingredients
* 1 tablespoon extra-virgin olive oil
* 1 1/2 tablespoons paprika
* 1/2 teaspoon cinnamon
* 1/2 teaspoon cayenne
* 1 whole chicken (about 3 1/2 pounds), cut into serving pieces
* 1 sweet onion, cut into 1/2-inch wedges
Preparation
Preheat oven to 500°F with rack in upper third.
Mix oil with spices, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a large bowl, then add chicken and onion, tossing to coat. Arrange chicken, skin side up, and onion in a 3-quart shallow baking dish.
Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.
Judy
January 26, 2009 at 4:41 pm
Thanks! I’m so into butchering my own chicken now:)
baltimoregon
January 26, 2009 at 6:20 pm
You’re right on the money with this post, keep it up!
Judi Benzschawel
April 12, 2010 at 9:04 am