Whole Roasted Chicken

 I made my first ever whole roasted chicken and it turned out beautifully! I made up my own recipe (yes this is an original) based on a few websites and a friend's recipe. I'm sure it would taste great with turkey if you aren't making stuffing. Don't forget about step #6 - making your own broth from all the hard work you put into your dinner. (It's actually not that much work, but people won't realize it!)

INGREDIENTS:
1 TBSP unsalted butter, room temp
1 lemon

Rub chicken with butter, add salt and pepper and lemon zest

salt and pepper to taste
1/2 tsp garlic powder
1 celery stalk cut into large slices
1/2 of an apple, diced
1-2 sprigs rosemary (optional)
3-4 cloves garlic
1 med. sweet potato, peeled and chopped
2 med. yukon gold potatoes, peeled and chopped

1. Get out a roasting pan and preheat the oven to 475. Remove all the gross stuff from inside the chicken. Give that chicken a rinse under cool water. Place in the roasting pan.

2. Rub the chicken with butter. I just use my hand to rub it in. Don't melt the butter first, but it should be at room temp. After thoroughly washing your hands, zest a lemon over the chicken letting it fall where it may. Cut the lemon in half and squeeze some of the juice over the chicken. Sprinkle with salt and pepper, and garlic powder.

3. Next work on what you will stuff the chicken with. Stuffing the chicken with herbs, apples, and celery help to keep it moist and add a wonderful flavor. So take the squeezed lemon halves, celery, rosemary, apple slices, and garlic and just shove it in the cavity of the chicken until it's all stuffed. Pour about 1-2 cups of water into the roasting pan.

4. Once the oven is preheated place on the bottom rack of the oven for 12 minutes. This helps to seal in the juices and moisture. Then reduce heat to 375 and bake. One website says to cook a chicken for 20 minutes for every pound. I cooked a 5.5lb chicken and cooked it for about an hour and 45 minutes. When there is about 45-50 minutes left of cook time add potatoes, making sure that there is still water at the bottom of the pan for the potatoes to cook in.

5. When a meat thermometer reads 180 degrees behind the thigh or when the juices run clear, it's done. Let it sit out in the pan or on a cutting board for 10 minutes to let the juices collect. Slice it up, scoop out the potatoes and serve! Your mom will be proud!

6. Save the carcass to make your own chicken broth. It's SO easy! Just add lots of water to the roasting pan with the carcass in the pan. Bring to a boil and then let simmer for 1-2 hours. Throw out the carcass. Pour the broth over a strainer into a BPA free container, preferably glass. Seal and refrigerate. I read on Martha Stewart's website to leave the thick fat layer on top until you use it. It helps to seal in the flavor. She just knows everything! Use within 2-3 days or freeze.