Sunday, November 29, 2015

Roast Chicken


1 whole chicken
3 cloves garlic
2 chicken bouillon cubes
1/2 cup chicken broth
A tablespoon or two of olive oil
Salt, pepper, ground sage, and ground thyme to taste
Desired root vegetables (potatoes, carrots)


Take whole chicken and remove gizzards and insides.

Place chicken in glass casserole dish in about 1" of broth and a couple chicken bouillon cubes. 

Take a couple garlic cloves and slice them into spears. Cut holes into the chicken skin and put the garlic spears inside.

Rub chicken with olive oil and season with salt, pepper, sage, and thyme.

Slice the vegetables into bite sized pieces (peel if needed, like carrots or Russet potatoes) and place into broth.

Place chicken breast down and bake at 350°F for 30 minutes + 20 minutes each lb of chicken.

Every 30 mins pour over or inject broth for keeping neat moist. Cover with foil if skin gets too crispy.

Cook until internal temperature is about 170°F. You can also cut the chicken breast open to see if there is no pink. (Checking what the temperature is at is a safer way to check when it's done).

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