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Roast chicken

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Ingredients

  • 1 (4-pound) chicken
  • 1/4 cup + 2 tablespoons canola oil

Preparation

Baking Directions:

Preheat the oven to 450°F.

Rinse the chicken and pat dry.

Season the cavity and the outside of the chicken with salt and pepper, and drizzle with the 2 tablespoons of olive oil.

Place the chicken in a roasting pan.

Place the pan in the oven and roast for 20 minutes; turn the oven temperature down to 35o°F; continue cooking for 25-30 more minutes or until the juices run clear when the leg is pierced.

Remove the chicken to a platter and let it rest at least 10 minutes.

Break the chicken down by taking off the breasts, legs, and wings.

Pick all remaining meat off the carcass and save.

Put the carcass in a large pot, and add just enough water to cover.

Cook the chicken carcass at a very low simmer for 4-5 hours, to make a chicken stock.

Slice the chicken breast, to be served with the Rice and beans Pick the meat off the chicken legs into bite sized pieces, and combine with the picked meat from the carcass.

Put in the refrigerator and save for the chicken salad When chicken stock is done cooking.

Strain through a fine sieve, and discard the carcass.

Cool down the stock and save in the refrigerator for the chicken soup.

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