Home Cooked Thoughts

I never realized there might be confusion over how to properly place a whole chicken in a cooking vessel; be it a pan, a grill, or even a slow cooker, so I felt the need to address some basics when dealing with a whole chicken.

First, take out the innards . . . and unfortunately you may have to touch them as Publix is no longer bagging them for you.

Second, wash the chicken removing any and all feathers that may be sticking around.

Third, take a handful of salt and rub down the inside of the chicken, then rinse entire thing and pat dry.

Fourth, place in cooking vessel (or on temporary item if putting on the grill) with the breast side up . . . for those of you who can’t readily identify this, the leg bones should be pointing upwards.

Now cook as you had originally intended . . . as with all meats you should salt & pepper them to bring out their natural flavors . . . ENJOY!

Some quick cooking tips:

If grilling, baste bird with olive oil, then season, and cook over indirect heat for an hour and fifteen minutes or until meat thermometer reads 180.

If roasting, baste bird with olive oil, season, pat with butter, and roast at 350 degrees for 20 – 25 minutes per pound.

If frying, have fun!  I’ve haven’t tried it yet so you’re on your own.