The Best Deal Of the Week!

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I went to Harris Teeter last night, and found their whole fryer chickens on sale for $.49 /lb! Anytime I can get a 5 pound chicken for $2.50, I’m stocking up! Hurry, though, it’s only good till closing time on Tuesday.

Aren’t sure how to cook a whole chicken? Try these recipes:

Chicken and Dumplings

Chicken Noodle Soup From Scratch

Easy Roasted Chicken

  • 1 whole fryer chicken, giblets removed
  • 3 TBSP salt (I use kosher salt)
  • 2 tsp pepper
  • 1 TBSP garlic powder
  • 4 TBSP Italian Seasoning (or any flavor you like, ie: Cajun, Blackened, Jerk, etc)
  • a few TBSP olive oil
1. Mix together the salt, pepper, garlic powder, and Italian seasoning.
2. After rinsing the inside of the chicken, salt the cavity a little.
3. With two fingers, loosen the skin from the breasts, and thighs of the chicken, and anyplace else you can get your fingers underneath.
4. Rub seasoning between the skin and the meat. Rub Olive Oil on the outside of the skin.
5. Place in a roasting pan with a rack. If you don’t have a roasting pan, use any baking dish with carrots layered on the bottom for the “rack.”
6. Place in the oven and cook according to the chart below, until a meat thermometer read 180 to 185 degrees.

2-1/2 to 3 lbs: 375 degrees for 1 to 1-1/4 hours
3-1/2 to 4 lbs: 375 degrees for 1-1/4 to 1-3/4 hours
4-1/2 to 5 lbs: 375 degrees for 1-1/2 to 2 hours
5 to 6 lbs: 325 degrees for 1-3/4 to 2-1/2 hours

7. Use the leftovers in casseroles, soups, chicken salad, enchiladas, chicken tacos, the possibilities are endless. You can also freeze the leftovers for convenient cooked chicken any time you need it!

How do you like to cook a whole chicken?

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About Sarah


Sarah Pinnix is a blogger, vlogger, new media marketing coach, and mom of three. Sarah began blogging in 2007 with Family Life & Faith blog Real Life Blog. She lives near Boone and works a social media specialist for a Non-Profit.


Comments

  1. The easiest way to cook a whole chicken is in the crockpot! When it is done, it is falling off the bone, no need to try to carve it!

  2. Oh, Kristi, you’re right! Would you just season it and put it in, or do you have to add liquid?