Some people find cooking a whole chicken to be intimidating or just unsure of what to do. I am here to tell you cooking a whole chicken can be ridiculously easy and give you a meal full of flavor. Here are my go to recipes for when chicken is the center dish and also what I do with the leftovers.
Prairie homestead has an amazing cookbook with down to earth recipes which include ingredients you may already have in your pantry. I love her oven roasted chicken recipe as you cook vegetables with the chicken so its a one and done dish.
In the summer time, fall or even for those mild winter days, I am all about the grill. Hanging out on the patio with the family while dinner is cooking is more than about the food. This grilled spatchcocked chicken recipe is great for those things. I can put the chicken on one side of the grill and roast my veggies on the other, while enjoying my much needed patio time.
To be honest, this next recipe I was not so sure of myself. I was looking for a new recipe in my Lidia’s cookbook and decided to give this one a try. When the teenager asked what was for dinner and I said Chicken with capers and anchovies, he was not impressed. When it came time to eat I was informed he was not hungry. After my husband and I raved about how good it turned out he decided to give it a try. After trying it we could all agree this would have to be in our regular line up of meals. It takes a little more prep and may require watching a video on how to break down a chicken but so worth it in my opinion.
There are two awesome things about using a whole chicken. The first one may depend on the size of your family but when we use a large chicken we often have leftovers. I love to recreate these leftovers into chicken pot pie, chicken noodle soup, or our latest favorite white chicken chili.
The second best thing of whole chicken is the stock. I’ve never made my own chicken stock until this year and I feel like I have been really missing out. It’s as easy as throwing the carcass of the chicken into the crockpot with some veggies, seasoning and water and letting it cook for 24-48 hours. From there I place it in jars and through it in the freezer for future meals. Here is my go to recipe for stock.