Chicken

The parts of a chicken: breast, breast quarter, breast halves, tenderloin, wing, drummette, wingette, wing tip, leg quarters, leg, thigh, drumstick, & giblets. 

Growing up, we had roasted chicken or waffles almost every Sunday. It was the perfect meal mom could put in the oven while we were away at church and when we came home it was nearly ready to go, just add grandma's famous mashed potatoes. 

 

Farmer's Sunday Roasted Chicken (Viking-Style)

INGREDIENTS: 

  1. 1 3-4 pound Whole Chicken

  2. 1/2 cup sofened butter or olive oil

  3. Sea Salt & Ground Pepper

  4. 1 tablespoon of organic onion powder

  5. 1 stalk celery, remove leaves ( you can add sliced red potatoes, carrots, onions, & other vegetables as well.)

  6. 1 to 2 large yellow onions

  7. 3 to 4 whole firm fruits such as apples, pears, or quince

  8. 1 to 2 pounds firm or crisp vegetables such as carrots, Brussels sprouts, potatoes,

  9. Lemon, Fresh herbs, & garlic cloves are optional

DIRECTIONS: 

  1. Preheat oven to 450 degrees Fahrenheit. Place the rack in the lower-middle of the oven. Prepare a work station with your chicken, the salt and pepper, and lemon wedges nearby.

  2. Reach inside the cavity of the chicken and remove the giblets. (The giblets can be discarded, saved for stock, or used to make gravey later on.)

  3. Pat the chicken dry with paper towels. Make sure to absorb any liquid behind the wings or legs. Blot inside the body cavity too, getting the chicken as dry as you can, inside and out.

  4. Place 3 tablespoons melted butter or olive oil in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior.

  5. Rub oil or softened butter all over the chicken, paying special attention to the breast and the drumsticks. The butter/oil will help the skin crisp and become golden.

  6. Season generously inside and out with salt and pepper.

  7. Sprinkle inside and out with organic onion powder.

  8. Place lemons and garlic inside the chicken (optional): If desired, stuff the inside of the chicken with halved lemons, whole cloves of garlic, or herbs. This adds subtle flavor to the chicken (and the roasted garlic can be spread on bread!)

  9. Place 3 tablespoons melted butter or olive oil in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior.

  10. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.

  11. Create a bed of fruits and vegetables in a roasting pan

  12. Place chicken in a roasting pan on top of your bed of fruits and vegetables, breast-side up. You can roast the chicken by itself in a pan, or lift it off the pan using a roasting rack or roughly chopped vegetables (see Recipe Note).

  13. Put the chicken in the oven and immediately lower the oven temperature to 400°F. Set a timer for 50 minutes and let the chicken roast undisturbed.

  14. Remove from heat, and baste with melted margarine and drippings.

  15. The chicken is done when it registers 165°F in the thickest part of the thigh, when the wings and legs wiggle loosely, and when the juices run clear. Continue roasting the chicken and checking it every 10 minutes until it is done. Total roasting time will be between 50 minutes and 1 1/2 hours — exact cooking time will depend on the size and type of your chicken.

  16. Transfer the chicken to a cutting board or serving plate.

  17. Cover with aluminum foil, and allow to rest about 15-30 minutes before serving.

  18. Carve the chicken into the breasts, thighs, and drumsticks, and serve. Pick any remaining meat off the bones and save it for other meals.

  19. Serve while the chicken and vegetables are warm. Leftovers will keep refrigerated for up to 4 days.