Cooking Basics: How to Roast Chicken
As Ina Garten would say, “Let’s get back to the basics.”
And since Ms. Garten is a culinary genius, I think it is only right to follow her advice.
First let’s start with WHY.
Why should you roast chicken?
- economical
- produces moist and flavorful meat
- easy
- healthier than a rotisserie chicken and just as good
- versatile: endless uses in recipes
- saves you time in the kitchen
Are you convinced yet? This is a time and money saver!! What more convincing do you need?
Step 1: How to Season the Chicken
I started with Bone-In/Skin-On chicken breasts. Why? This skin and bone provide so much flavor to the meat and I actually prefer white meat to dark meat. If dark meat is your thing, by all means follow this technique for thighs or drumsticks and reduce baking time by about 15 minutes.
I place my chicken breast on a large baking sheet and drizzle liberally with olive oil and sprinkle with kosher salt and pepper. For this batch, I laid the chicken on fresh rosemary stems to infuse the flavor into the breasts as well, but this step is not necessary.
The more meat the merrier–same amount of prep for more results! I was a ding-dong and only roasted 2 breasts on this occasion–maximize your effort and time by doing at least double this!
Step 2: How to Bake the Chicken
Roast your chicken at 350 degrees for 45 minutes.
I promise you your chicken will be so much more flavorful than boiled meat! Remember I learned from the pro, Ina!!
Step 3: Chopping the Cooked Meat
Once the chicken has cooled, remove the skin and discard. Remove the meat from the bones. Save the bones to make homemade chicken stock for pennies (another basic I will be teaching you!) If you are not planning on making stock within a day or two, freeze the bones for later use.
I like to chop my meat into large chunks, but chop into any size you desire.
Step 4: How to Store the Roasted Chicken Meat
Once you have chopped your chicken, I like to measure it out into 1 cup and 2 cup portions and place into freezer quart size bags. If I am not using within 3 days, I freeze immediately. Because I typically make such a large batch of roasted chicken, I have several bags at my beckon call in my freezer.
Talk about a time saver!!
Step 5: How to Use the Roasted Chicken Meat
The uses for cooked chicken meat are endless. This meat is perfect in soups, casseroles, salads, topped on quesadillas, scrambled into eggs, for sandwiches and the list goes on and on.
Anywhere a recipe calls for Rotisserie Chicken, use this roasted meat. It is just as flavorful and so much cheaper!
Enjoy Getting Back to the Basics of Cooking and producing a delicious product that is useful in everyday eating!
I should do this more often. When a recipe calls for shredded chicken, I almost always use boneless skinless chicken breast- and I boil it. How much more flavorful would this be?! Also, cheaper! Great idea. I like to shred my chicken in the kitchen aid. While it’s still warm (and after removing bone and skin), you just put it in the mixer with the paddle attachment and it shreds perfectly. I freeze it to have on hand later, like you mentioned.
Roasting chicken is so much more flavorful–and yes, the Kitchen Aid tip is a great one!! I like my meat in larger chunks, so I just chop it.
Kristen, thanks for this tutorial. I always have trouble getting all the meat off the bones when I chop. Do you have any tips for that?
Thanks for sharing at the Retro Re-Pin Party. Pinned.
Hey Julie. I find that it is best to let the meat cool and then get in there with your hands. It is never easy to get the meat off if you use utensils. Hope that helps!
looks great! love the idea of making extra and freezing for later. And duh me, never thought to freeze my bones to make broth later. Thanks for these tips and the recipe!
Great tutorial here! Thanks for linking up over at the linky party! We hope to see you again this coming Wednesday!
Hello sweet lady! Great post. Pinned. We appreciate you taking the time to party with us. We hope to see you on Monday at 7 pm. We love partying with you!http://loulougirls.blogspot.com/
Happy Monday! Lou Lou Girls
I love a Roasted Chicken, this is a great tutorial. Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday.
Come Back Soon!
Miz Helen
I have made this recipe four times now, and every time it is a hit! My family keeps asking me to make it. It is very easy to prepare. Next time I make it, I am going to double the sauce because we like to have extra to put it over rice. Thanks for a great recipe! ~Amy
Amy, This was a wonderful way for me to start my day. I love hearing that people enjoy my recipes. I am so grateful for you taking the time to share this with me. Have a fabulous day!