Whole Roasted Chicken Recipe

Ingredients

 

6 Lb Whole Chicken 

2 Small Red Potatoes

2 Medium Carrots, Chopped

1 Small Onion, Chopped

1 Stalk Celery, Chopped

2 Tbs Butter

4 Tbs Cornstarch

2-1/2 Cups Chicken Broth

1/4 Cup Apple Cider Vinegar

2 Chicken Flavor Bouillon Cubes

2 Tsp Salt

2 Tsp Paprika

1 Tsp Italian Seasoning

1 Tsp Garlic Powder

1 Tsp Onion Powder

1 Tsp Black Pepper

Whole Roasted Chicken

oven baked chicken2

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Instructions

1. Fill a big bowl (like a mixing bowl) up with cool water. Add 1 tbs of salt to the water to create a salt water solution. Sit your frozen whole chicken in the salt water solution until thawed. 

2. Meanwhile, combine your broth and cornstarch. Stir the cornstarch in really well until it dissolves. Make sure you are using BIG TABLESPOONS of cornstarch and not small LEVELED TABLESPOONS!!!! This is called a slurry, which is going to create a light gravy for our chicken as it cooks.

3. Get a small bowl, and add your butter and vinegar to the bowl. Then place it in the microwave for 30 to 40 seconds or until butter is fully melted. Give the butter vinegar mixture a nice stir.

4. Chop each potato into pieces of 4.

5. Then chop your celery carrots and onions into smaller size pieces.

6. Preheat your oven to 350 degrees.

7. Once your chicken is completely unfrozen, remove the package of giblets from the cavity of the chicken. You can bake the chicken with those giblets or you can discard them. I personally like to bake the gizzard and neck along with the chicken. Wash and rinse the chicken, and remove any excess dangling fat that maybe on the chicken.

8. Now, you’re going to place your chopped vegetables, chicken flavor bouillon cubes, and giblets (if you decided to use them) into a large baking dish. 

9. Follow that up by adding your whole chicken. Place your chicken into the baking dish upside down.

10. Rub the melted butter and vinegar mixture onto the first side of the chicken. Flip it over and rub the other side down with the remaining butter mixture and seasonings.

11. Last but not least, add your slurry, then place chicken into the oven.

12. As the chicken is cooking, baste it a couple times. Basting the chicken is what gives it a nice golden brown color. This is a 6 lb chicken we’re using so I baked it for 2 hours. The rule of thumb is to bake chicken on 350 degrees, 20 minutes per pound. So because this is a 6 lb chicken, I baked it for 2 hours. 20 mins x 6 = 2 hours!!!! Or you can bake your chicken until the internal temperature reaches 165 degrees. What you do is stick a meat thermometer into the thickest part of chicken to check for doneness. If the thermometer gives you an internal temperature of 165 degrees, your chicken is done. This recipe will work for a chicken weighing anywhere from 5 to 7 lbs. If your chicken is 5 lbs, just reduce the total cooking time and if it’s 7 lbs cook it a lil longer than 2 hours.

                  Check Out My Video Tutorial

 



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