Things to do with a whole chicken.

Little house on the Prairie style!

I've had an emotional impasse with eating meat for a long time - namely, that I dislike eating meat that had a terrible, abused life before it became my dinner. As such, I stick to eating free range organic items if at all possible, and we have lots of meatless dinners inbetween. Last week whole free range chickens were on sale at the grocery store, so I decided to take the plunge and cook my first whole bird. Here's what happened:

1. Whole Roast Chicken (you DO need a meat thermometer)

Ingredients
1 whole chicken (4-6lb size) $4.03
1 sweet onion $.50
2 medium sized carrots $.20
1-2 potatoes $.25
1 crisp apple or ripe orange $.50
2 cloves of garlic OR 1 tsp garlic powder
olive oil (about 2 T, for drizzling)
Salt and Pepper
Balsamic vinegar (you could also use balsamic vinaigrette dressing)

Total Cost: $5.48
Number of Servings: 4
Cost per Serving: $1.37
Note: This calculation is not totally accurate since the meat from the chicken will contribute to two more meals.

aTo Make:

1. Preheat the oven to 450*. Grease a 13x9" pan with olive oil. Unwrap the chicken and remove the giblets (I cooked them for 5 min in a saucepan and gave them to our cat). Wash the chicken, inside and out, under running water and place it in the 13x9" pan.
   
2. Cut up the fruit, 1/3 of the onion, and the garlic - place them inside the chicken.
3. Rub the outside of the chicken with olive oil, sprinkle with salt and pepper
4. Cut up the remaining vegetables and place them in the pan around the chicken. Drizzle with olive oil, sprinkle and salt and pepper.
5. Pour water over the vegetables in the pan surrounding the chicken until the vegetables are covered.
6. Place the pan, uncovered, in the oven at 450* and bake 1hour. Check the temp by placing the thermometer in the chicken's thigh or deep breast meat. It should be 160* when it is done. Continue baking, checking temp and water every 15min until the chicken is done. There will be some water evaporated. If it looks close to completely drying out, add more water.
   
7. Remove the chicken from the oven and cover with tinfoil, allowing it stand for 10 minutes before carving. Meanwhile, mix together equal parts (I used two T each) olive oil and Balsamic vinegar in a small dish. Add 1tsp dry Italian herbs (basil, oregano, thyme, parsley, whatever you have on hand).
   
8. Carve the chicken according to the following video: http://www.youtube.com/watch?v=emS7l2sN1jM Serve the breasts in slices with the vegetables (remove them with a slotted spoon) and a drizzle of balsamic vinegar/olive oil over them.