A lot of times I feel that young adults in my generation have abandoned all domestic skills. We want to be individuals, we want to stand out from the crowd, and more than anything we don’t want to be our parents. We want things that are quick and convenient. We hire people to clean our houses, wash our clothes, and manicure our lawns. We want nice things and are willing to pay to get them, but we would rather not do them ourselves.
Being different from your parents and losing the skills that have been perfected over the generations should not go hand in hand. Of course, not all of our parents were fantastic cooks growing up and not all of us need to be either. You don’t need to make crème brulee and churn your own butter when you get home from work. At the same time though, making macaroni and cheese and brownies out of a box are not adequate cooking skills.
It’s time for a little cooking lesson, Rangers. If you never hung around in the kitchen while your parents cooked, you’re in luck. Today we’re going to learn how to deliciously cook a chicken. Making an entire chicken will impress any date. The first time I cooked for Alex, I made this. He says that not only was he instantly turned on (I’m allowed to talk about this now – we’re married!), but he knew at that moment I’d be a great wife. Talk about a compliment!
Roasting a Chicken 101
- 1 Oven Stuffer Roaster Chicken (mine was just under 6 lbs)
- 1 Roasting Pan
- 1/2 stick of butter, melted
- spices: salt, pepper, onion powder, SeasonAll (or Lawry’s) & garlic powder
- 1/2 – 1 c water
- Pre-heat the over to 375 degrees.
- Most Importantly: Pull the bag out of the inside of the chicken!! Do not forget this step!! This bag contains all of the inside organs of the chicken. They’re all nicely packed in a bag so you won’t get all gross and gutty.
- Rinse the chicken off and blot it dry with a paper towel.
- Open all the spices before you get your hands covered in raw chicken. Hold the chicken up over the sink with one hand and sprinkle with the spices, one at a time, with your clean hand.
- Place the chicken in the roasting pan. Gently spread the melted butter over the chicken with a basting brush. You won’t use the entire half stick of butter.
- Fill the bottom of the roasting pan with 1/2 cup of water and add the remaining butter to the water. This will keep the chicken moist as it cooks and help prevent the chicken juices from burning on the bottom of the pan.
- Stick the chicken in the preheated oven for 30 minutes.
- After 30 minutes, lift one side of the pan so that the juices inside of the chicken flow out into the pan. Baste the chicken with the juices in the pan.
- Return the chicken to the oven for 30 minutes. At some point, the bottom of the pan will more than likely dry back out. Go ahead and cover the bottom again with another 1/2 cup of water.
- Repeat basting and cooking for 30 minutes until the plastic popper pops up or until a thermometer reads 170 degrees. (My almost 6 lbs chicken took just 1 hour and 58 minutes to cook)
Then let the man cut the chicken and watch him eat some as he cuts.
If we need a how to cut a chicken class, let me know and I’ll add it to the list!
Now get to cookin’ !!