I just did an article about a good, organic whole chicken and want to add this easy recipe. The directions are actually the same for chicken or turkey except you will have to use a larger roasting pan for the turkey and longer cooking times. I also prepare and cook a big turkey breast the same way but in a larger dish. If you are taking the chicken from the freezer, give it about 3 days in the refrigerator to thaw especially if you keep your refrigerator a little cold like I do.
Be ready for LOTS of photos. I like visuals to help me along the way and I hope you do, too. I will also supply a short version of the recipe at the end to summarize and a link to a print-friendly, PDF version.
First, I get all of my ingredients and the baking dish I will use which is a 2.75 quart, rectangular Pyrex dish. I turn on the oven to pre-heat at 350 ° F.
There are three ingredients in separate “Pampered Chef,” 1 cup glass prep bowls (my favorite product from Pampered Chef). One prep bowl of salt (see the salt we recommend), a prep bowl of about 1/4 cup Avocado oil (it’s a great oil for high heat and does not leave any unpleasant flavors) and one prep bowl of about eight peeled and crushed, fresh garlic. These prep bowls have measuring lines on the side so they double as little measuring cups for liquid.The baking dish I use is a Pyrex dish that is rectangular and it measures 7 in x 9 in x 3 in. I saw a slightly larger glass, Pyrex dish at Target this week and it would work well, too. Pyrex has been bought out by Corelle so it can make it a little confusing. There is a Corelle store at the Grapevine Mills Outlet mall in Grapevine, Texas (the Dallas/Ft. Worth, Texas area). I was pleasantly surprised to see they carry Pyrex dishes at GREAT prices and you can buy lids separately for those that have worn out or just to have some extras as others are drying in your dish rack. Next, I wash the whole chicken under running water (we like Coleman’s chicken, also called Rosie’s in some stores, see our article about this chicken). Be sure to take out the packet of organs inside and rinse out the inside of the chicken, too.
Place the chicken back-side up in the baking dish. Pour some of the oil over the chicken, then take some of the fresh garlic and rub it in with the oil. Next, sprinkle some salt over all the back of the chicken. Turn the chicken over. Open up a bit of the chicken by pulling at the bottom of the breast. Take some of the crushed garlic and rub on the inside. Pull the chicken up a bit more and sprinkle some salt on the inside and rub this around.
Turn the chicken over in the pan so its breast-side up. Next, pour some oil over all of the breast side of the chicken. Rub garlic in all over and sprinkle all over with salt. Make sure the little tail portion is pulled up so when you add water there will be less of the any little organ pieces that will spill into the water later.
Finally, take purified or filtered water and pour carefully into each side of the corners till it fills the dish at least half way and no more than 2/3 of the way up the dish. This will help create the lovely broth.
Be sure to place the baking dish on a metal pan, like a cookie sheet, to catch any drippings over the edge as it cooks. It keeps your oven clean and from smoking any drippings.
Cook the chicken for about one and a half hours. I use a digital meat thermometer to check it at about this time. The internal temperature has to reach 185° F. If it hasn’t reached it after this time, add about 10 to 15 minutes and check at those increments to see if it is done. Keep track of the extra time so the next time you cook you will know what amount of time your oven will require.
I use forks stuck in at the neck opening and then another under the breast opening on the other end to move the chicken to a large platter (my husband likes a big fork and knife). You do not have to empty out the extra liquid inside the chicken cavity. This will help keep the broth liquid a little cleaner from any little pieces of organ meat. My husband cuts up the meat for us but leaves the underside meat on the backbone for me to use for a chicken soup the next day.
I let the liquid in the baking dish cool. This size of Pyrex dish has a handy plastic lid. I put it on and store this in the refrigerator overnight.
The next day you will have a beautiful, healthy broth with a small layer of fat on top. I spoon off the fat and throw it out (not down the sink!). I used to throw out the broth. I thought it was too much fat but it is a great gelatin made from the bones and marrow of the chicken that seeps into the water. I’ve learned it is great for healing your gut and has a lot of healthy minerals!
As I promised, here is the short version and then the print-friendly one follows.
Roasted Chicken Recipe (short version)
- One whole organic chicken (here is a chicken we like)
- Prep dish of about 1/4 cup salt (recommended salts)
- Prep dish of about 1/4 cup Avocado oil
- Prep dish of about 1/4 cup fresh, crushed, garlic
- Container of fresh, filtered water
Preheat oven to 350°F
Wash the chicken and remove the packet of organs.
Put it in the roasting dish back-side up. Pour on some oil, rub in some fresh garlic and sprinkle with salt all over the back of the chicken.
Turn it over in the dish, breast-side up and slightly tilt open the cavity. Rub some of the fresh garlic inside and then pull it up a bit to sprinkle in some salt and rub this in.
Then, prepare the breast side with oil, rubbed in garlic and sprinkled on salt. Make sure the tail is pointed upward to keep water from flowing too much into the open cavity (some may naturally have water seep in and that’s OK). Pour water into each of the four corners of the dish till it reaches at least half-way but no more than 2/3 of the way up the sides of the dish.
Put the chicken that is in the roasting dish on a metal pan or cookie sheet and then put it in the oven for about one and a half hours. Check on it with a meat thermometer till done. It’s done when the internal temperature reaches 185° F.
Take it out when done and transfer to a large platter. Be careful and not let too much of the water inside cavity spill into the water in the dish. Cut up chicken. Move pieces to another serving dish. Let the chicken back and chicken remains cool before wrapping them up and putting into the refrigerator.
Let the liquid in dish cool. Put on the lid and store the broth in the refrigerator overnight. The next day, remove upper layer of fat from the top of the broth. This broth will be a rich, gelatin flavored with fresh garlic and salt. It is a great base for chicken or turkey soup or any vegetable soup as well. The broth is so rich that I add water to it and this stretches it to produce enough for several more soups. The broth also freezes well.