Baked Chicken ~ For my honey
Dearest,
Baked chicken is quite possibly easier than pasta.
Here is how to bake a chicken. No frills.
Check that there isn't something stored in the oven already then turn on oven to 350deg F.
Find a roaster pan; there are several in the house of various sizes. The 9x9 "brownie" pan is good for most of the birds I buy. (Note for others out there: I usually buy small birds 3-4 lbs.) If you can't find it, the Corning Ware French White oval is good too. It is under the mixer.
Take one (unfrozen) chicken out of the grocery store wrapping over the sink (there will be water in the wrapper.)
If the bird is frozen * STOP * place chick chik back in fridge & make pasta.
Remove the paper baggie of "whatever-it-is" from the large hole. Put the gunk in a plastic baggie & put it in the meat drawer of the fridge.
While you're at the sink rinse off the bird ~ inside & out.
Take ONE paper towel and blot the bird after rinsing.
Salt, and pepper spices are kept right by the range. Salt and pepper the bird all over. Gently, Use maybe a spoonful of each of them. There is no correct exact amount.
Now, this is the tough part.
The breast of the bird is often considered the top. You can tell the breast side because the legs point up in the air on that side. OK?
Because it's not a party & we're not making a cookbook of amazing photos ~ cook the bird "upside" down.
Put the timer on for 80 minutes.
When the timer goes off, re-set it for 10 minutes and begin preparing your side dishes. Rice instructions are on the box. Frozen veg is a rinse in water in a large ramekin in the microwave.
When the timer goes off this time, very carefully, turn the bird over and cook for another 15 minutes.
Remove it from the over at that time. Take the bird out of the roasting pan and put it on the cutting board for 5 minutes before you try to cut it. It can sit longer if needed, just tent a piece of tin foil over it & shoo the cats away.
Keep rice covered; zap veggies for 2-3 minutes; I'll be home soon.
Do you have a bigger bird?
Turn the oven temp down to 325 deg ~ a 5-6 lb bird should go for nearly 2 hours; a 7-8 lb bird from 2.5 to 3 hours.
The general rule is 20 minutes a pound at 350, but there is some variation from one to another and the lower temperature reduces the crispy/dryness that can occur.
Why cook the bird upside down?
The thighs and back of a chicken have a bit more fat in the meat, so the breast is based from the top, instead of adding any extra fats as many recipes suggest. It is not as pretty looking, so if you decide to try it, but want a crispy top to carve at the table, turn the bird over earlier in the cooking time. Otherwise I suggest rubbing the outside with olive oil and cooking under foil, basting every 20 minutes, for the main part.
Me? I prefer to carve in the kitchen.
Ok. There are so many possibilities, if you want to get fancy. Let me know your favorite variation in the comments.
