Whole Chicken

I am now a huge fan of buying whole chickens... It's really easy to do and it is fantastic!

I started with a Jaime Oliver recipe from his first book "The Naked Chef". I had to improvise a bit as I didn't have the stuff to do it identically, but hey, that is the fun of cooking... When it works! (this did)



After rinsing and drying the chicken, I rubbed the insides with salt, and stuffed it with a lemon (halved) and some rosemary and bay leaves. I made pockets between the breast and skin and put various spices and some olive oil in there. On the outside I rubbed olive oil and some more spices. Cooked it for and hour plus ten and it was finished. Honestly some of the best chicken I have had!

The beauty is, for less than we pay for the two trimmed breasts, I get two meals out of the thing, and I can make a homemade stock out of the carcass.

Don't be afraid of the skin and the nasty bits, the end result is well worth it!