I have been exploring with making a rotisserie style whole chicken at home. If you can cook a whole chicken for a Sunday dinner (and have it taste amazing) than you officially are a self-sufficient grown up. For some reason, roasting a whole chicken seemed like something I would just never be able to do — I accepted that I would only have this meal when I went to my parents house for dinner. I never thought I would know how to make it myself. Turns out, I was over-reacting – it really is SO simple! I have made it a few times now, trying out different methods and ingredients.  I am going to share 2 different recipes with you: a juicy German-style roast chicken that is beyond simple to make and my favorite roast chicken that has a few extra steps involved (kitchen twine!)img_04782What’s a chicken without vegetables, right? I have made chicken and vegetables separately but adding them to the same pan is my favorite way – all the flavors from the chicken get nicely absorbed with the vegetables. The traditional way my family eats a roast chicken, roast turkey, or anything roasted for that matter is with “kluski” — a potato based Polish dumpling. I will be posting the recipe on the blog before Thanksgiving so you can surprise your dinner party with this delicious side (we have it instead of mashed potatoes) and it is by far one of my favorite things to eat!
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I bought extra drumsticks (as well as white ground chicken) to boil for the dog. If you have been following me on Snapchat (KPMroczko) or Freddy on Insta (@Freddy_doodle), you’d know that Freddy eats a mostly “raw” diet. You can get some of the recipes for his diet in the Dog Mom category of this blog. Of course, never give a dog a cooked bone, especially a chicken bone! It will splinter and cause issues internally.
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Roasted (German-Style) Whole Chicken
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Prep Time
10 min
Cook Time
1 hr 15 min
Total Time
1 hr 25 min
Prep Time
10 min
Cook Time
1 hr 15 min
Total Time
1 hr 25 min
Ingredients
  1. 1 (3 pound) whole chicken, giblets removed salt and black pepper to taste
  2. 1 tablespoon onion powder, or to taste
  3. 1/2 cup butter, divided (German style- use margarine)
  4. 1 stalk celery, leaves removed
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons butter (or margarine) in the chicken cavity. Arrange dollops of the remaining butter (or margarine) around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
  3. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Adapted from ROBINROCKINGBIRD
Adapted from ROBINROCKINGBIRD
You Bet Your Pierogi http://youbetyourpierogis.com/

My Favorite Roast Chicken
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Ingredients
  1. 1 (5 to 6 pound) roasting chicken
  2. salt & black pepper
  3. 1 large bunch fresh thyme (use dry if you can't get the fresh)
  4. 1 lemon, halved
  5. 1 head garlic
  6. 2 tablespoons (1/4 stick) butter
  7. 1 large yellow onion, thickly sliced
  8. 4 carrots cut into 2-inch chunks
  9. 2 potatoes, cubed
  10. Olive oil
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and potatoes in a roasting pan. Toss with salt, pepper, thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
  3. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
You Bet Your Pierogi http://youbetyourpierogis.com/
 Let me know which one you try or if you try both, which one you liked better! I mastered my rotisserie style chicken — now to the bigger bird! Just in time for Thanksgiving too 🙂

 

 

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