Start by taking the chicken out of the plastic package, reach in the cavity and pull out the baggie of goodies. I keep the neck and throw away the rest, but feel free to saute the heart and liver if you choose. Give the chicken a good rinse under cold water. Gently pat it dry.
Cut 2ea onions, celery and carrots into large chunks, spread out in a small baking pan (like something you would bake a cake in). Set chicken on top of the veggies. Now tuck the chickens wings under the neck (put your hands on the back of your head with your elbows out, like you are lounging on a chair...this is what the chicken should look like) doing this will prevent the wing tips from burning.
Now drizzle a few tablespoons oil on the chicken. Sprinkle generously with salt and pepper. Now give the chicken a little massage to spread the oil and seasoning over the whole chicken. Put enough water in the bottom of the pan to just come to the bottom of the chicken.
Place chicken on the center rack of a 425' oven. I know it seems like a high temp to cook a chicken but trust me! You are guaranteed a beautiful golden brown chicken. Cook for approx 1 hour. Using a meat thermometer check your chicken temp. Stick the thermometer in the the outer thigh, careful not to touch the bone as this will give you an inaccurate reading. Take the chicken out when it reaches 165'. I know, I know; they tell you that you must cook your chicken to 185', well I am here to tell you that this is why you have dry, nasty chicken. Chicken (and turkey for that matter) are perfectly cooked at 165'.
Now let your chicken rest for 10 min. This will give you enough time to make a quick gravy with that delicious dripping in the bottom of the pan. Simply drain and strain off the juice in the pan. Check the seasoning. If it is salty add a little water, if it is bland add a little of that chicken glace you stashed in your freezer (see Making Stock Investments Blog) or add a little chicken base. Thicken your gravy by making a little slurry using corn starch and water. Whisk into boiling drippings until it is as thick as you like your gravy.
Shred left over chicken to transform it later in the week into another easy dinner.
PS the veggies on the bottom of the pan are also tasty. Don't throw them out. Just give them a quick chop and add to box stuffing to make it a little more tasty.
Notes:
I never cook just 1 chicken. Cook 2 or 3, this way you have done almost no extra work and you can use the extra chickens to make different dinners later in the week. Examples... Chicken noodle soup, Chicken Tetrazzini, Chicken salad, Roasted chicken and asparagus pasta, and the list goes on and on. These will all be super easy to whip up because the hard part is already done!
If chicken is getting too brown and is not reached 165', turn down the oven to 350' until finished cooking. If chicken is not golden brown and is almost done cooking, turn oven up to 450'.
Make sure there is always some water in the bottom of the pan. This will keep the chicken drippings from smoking out your house. Be careful NOT to add more water to a glass pan once the glass pan is hot....IT WILL EXPLODE. Trust me, I've done it!
After you have picked off all the meat, be sure to save the bones and that neck that you dug out of the cavity. Throw them into your zip lock bag in the freeze for making stock with later. (see Making Stock Investments Blog)
If you have an extra day and would like an EXTRA delicious chicken, brine it. Make a quick brine by bringing 8 cups of water to a boil. Add 1 cup of salt, 1/3 cup sugar and 1 head of garlic cut in half (cut it like a hamburger bun. No need to peal the garlic either) Stir it until you can no longer see the salt and sugar. Remove from heat and add 10 cups of ice. This is going to cool the brine off and dilute the brine. Once ice is melted the brine should be cool. Add the rinsed chickens, make sure the brine comes over the top of the chickens. Use a plate to weigh them down if you need to. Refrigerate overnight. Rinse well before cooking.
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