Roast Chicken Recipe WholeRoast Chicken Recipe Whole: This recipe is the most delicious and cheap way I know to make a roast chicken – store bought or homemade- into a tasty meal, or a Super Bowl healthy snack!As the father of three children that my wife claims are mine, I commiserate with all of you who are trying to cook and feed your families on a budget. The challenge then becomes how to gussy up chicken after the standard recipes get tired, and if you buy it whole, like a store bought rotisserie chicken, how to satisfy only white lovers or dark lovers. The recipe that follows is one of our family’s staples. This roast chicken recipe whole and then de-boned would make a great lunch, dinner, or Super Bowl healthy snack. It is: Chicken Ciabatta.
The technique is simple: I like to brine a whole chicken over night, roast it, and while it is still warm, remove the meat. Then I put all of the meat and crisp skin together and pile it on a loaf of ciabatta bread slathered in an herb mayonnaise (or if you want to impress- an aioli.) I then pour the juices on the meat and top it with the other half of bread. It is really, really good. The only minor difficulty is pulling the meat off of the bone while it’s hot. For this you will need to buy some latex gloves to insulate your hands, or buy some platex dish gloves that you keep separate from the ones used to clean the toilet(!) So here we go: Roast Chicken Recipe WholeBrine: ½ cup salt ¼ cup sugar 2 qts. water 2 bay leaves Mix until dissolved. Brine chicken overnight. 1 Loaf ciabatta Aioli: 1 cup mayonnaise (or make your own) Juice of 1 lemon 2 Tb of chopped fresh herbs (or dried if you are in a pinch.) (The aioli below has tarragon, basil and rosemary.) Water Salt and pepper Mix to your liking. Thin with water as necessary. Roast the chicken whole, no need to truss or anything. (skip this step if your chicken is a store bought rotisserie bird.) Just plop it on a cookie sheet or roasting pan and cook at 425 degrees Fahrenheit for about an hour, or until the juices from the deepest part of the bird, normally the thigh, run clear. Remove from the oven and let rest for 15 minutes, tented with foil. Reduce the oven to 325 and stick in the bread while the chicken is resting. After 15 minutes, glove yourself, and pull all of the meat off of the bones saving the skin if you desire and don’t care about the added fat. Save the carcass for chicken stock! See all of the ingredients below.)
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