The Whole Bird

I told you I would show you how to cook a whole chicken. Well here he is in all his beauty. We can get two or possibly three meals out of this guy. The first night I serve just as chicken like you see him. Then I will pick the rest off the bones (don’t care much for this part) and put it in a casserole or other dish. I will show you a recipe I will use this chicken for later this week. You can also just freeze the picked chicken for later. Now you can purchase the fancy chicken dish I use here or you can use your Bundt pan. Just put a piece of foil over the hole so your juice doesn’t run out into the oven (added that for my semi-retarded friends).
Take your chicken and wash it off. If all the “junk” is in the middle clean it out. Then dry the chicken with a paper towel. Rub it down with olive oil or butter. Just whatever you have. Then season it. I just use whatever I have. Shown is a Cajun seasoning and some season salt. Then I stick him on the roaster and sprinkle some seasoning down in the hole. If you had some lemons you can do a lemon pepper seasoning and cut up a whole lemon and stick that in the hole. That makes a lovely chicken!

Preheat oven to 450. Put the chicken in for 15 minutes. Then reduce heat to 350 and rotate the chicken every 15 minutes. Cook the chicken for an hour like this. But if it’s a larger chicken I will do the 450 for 20 minutes and then rotate every 20 minutes so I know it’s done.