It’s been a very busy past few weeks. I am overwhelmed with excitement about this new chapter of my life, and exhausted from the extremely busy weekends we’ve endured the past 3 weeks. Things are coming together though, and I am ready to get back to my blogging world – thanks for sticking around in my absence!
Last summer I blogged about my friend who lives on a sort of mini farm. A friend who has such a gigantic garden that I cannot help but be jealous, but who is willing to share – and we often barter and trade goods.
Last summer she raised some butcherin’ hens. She also butchered them (and gutted them, and de-feathered them, and…whatever else is involved) and was kind enough to share with me, even though she knew better than to ask if I could help with that chore. It will be a very cold day in hell before I put on my gloves and chop off the head of a chicken. I would never be able to eat chicken again, and I love chicken so…it just makes sense that I not participate.
Anyway, I got a little side-tracked.
Last week I pulled my home-grown chicken from the freezer, and I must tell you that I was AMAZED at the size of that baby! The raising method for these chickens was, for all practical purposes, organic. No hormones, steroids, additives to the feed to fatten ‘em up. Regardless, it was the biggest chicken I had ever laid eyes on. Could have been a small turkey for all I knew!
I could just see a large pair of sunglasses and a hat perched on top of chickadee’s head (do you remember the Friend’s episode with Monica wearing the turkey on her head, and dressing him up with the sunglasses and hat?).
Are you curious to know why I have the bird propped up in a bundt pan? It wasn’t just for the photo opt. Actually, it wasn’t about the photo at all…until it made me laugh, at which time I couldn’t resist the picture. This is how I like to roast my chickens in the oven, and I recommend you give it a try as well.
This method allows the drippings to collect in the bottom of the pan while saving the chicken from having to swim in them. It also gives the entire chicken a chance to brown on the outside, and who isn’t a fan of that?!?!
So, it’s simple:
rinse off the chicken and pat dry
sprinkle on seasonings of choice
move top rack in oven to lowest position
place the bundt ban in a jelly roll pan (otherwise there will be some dripping from inside the bird, through the hole of the bundt pan, and into the bottom of your oven….and it is not my goal to suggest this method and fill your house with smoke – sending your smoke detectors into a frenzy)
position the chicken in the bundt pan, standing up, of course
roast in 350 degree oven for about 1 hour, 45 minutes (until breast temperature reaches 160 degrees)
remove from oven and let stand 20’ish minutes – then cut into that baby and enjoy
One of the wonderful things about roasting a whole chicken, at least for me because I don’t have a large family to feed, is that I am generally able to make a meal or two from the leftover meat throughout the week. This chicken was no exception and I will share those recipes with you at another time.
It’s so good to be back.
Wishing you a fabulous week.