Whole Chickens

If you buy those pre-made whole chickens from the grocery store, you should stop immediately and make your own.  They are so easy and cheap and you can season them however you want.  Plus you know it hasn't been sitting in Vons for the past hour.  Sometimes I find pre-made ones to be way too dry and once mine was underdone (ick!)

Making a whole chicken may seem like an overwhelming task, but it is so easy!  Anyone can do it.  First take the chicken out of the bag and reach into the cavity and pull out whatever is in there.  Some people use these pieces to make things but I throw them away, wastefull, I know.  Then shove some things into that cavity to make your chicken super juicy.  Today I put 1 1/2 lemons in mine (cut into quarters) and about 3 cloves of garlic cut up.  You just throw this stuff away so it doesn't matter how you chop it.  

I squeezed the other half of the lemon on top and then sprinkled some yummy garlic salt, pepper, and crushed rosemary.  I put a little butter on top and popped it into the oven at 375 for about an hour an 45 minutes.  You need a meat thermometer for this.  After an hour find the coolest part of the chicken.  Leave your thermometer in there until the chicken reaches 160 degrees. If it starts to turn too dark cover it with foil. Then remove the chicken from the oven and let it sit for 10 minutes or so.  During this time it will continue to cook.  I let mine reach 165.  Too hot and it isn't as good and too cold and germs may get you.  

Then you are left with a delicious, fresh, juicy chicken.  At the grocery store I go to you can buy whole chickens for 99 cents a pound no sale, no coupons.  This lasts us three dinners.  Chicken with rice and veggies the first night, chicken caesar salad wraps the second night, and chicken noodle soup the third night.