Whole chickens are a great dinner choice. You get the first meal, the leftovers, and then the soup from the broth (that may have still more leftover meat).
For our family with three adults and a child, we usually cook two chickens and enjoy various parts for the better part of a week.
Lately my mom has been experimenting with this Latin rub, courtesy of "Uncle Fred" (her brother). It's easy and tasty.
Here are her instructions for roasting two chickens:
(1) Make the Rub (enough for two whole chickens):
1 tablespoon mild chili powder
1 tablespoon paprika
2 teaspoon ground cumin
juice and rind of 1 orange
juice of 3 limes or 1 large lemon
10-12 minced garlic cloves
1 bunch cilantro, finely minced
2-3 tablespoons olive oil
½ cup beer
1 tablespoon salt
Mix ingredients and set aside.
(2) Prepare Chicken
Wash: Wash chickens thoroughly. Stand them up to drain for several minutes then dry with a paper towel.
Separate skin from muscle: Slip your fingers between the meat of the chicken and the skin. It's like putting on a glove. Work your fingers around to break the connection between the skin and muscle. In some places that will be more of a job than in others. The idea is to liberate the skin so that you can put rub on as much of the muscle as possible. Do this for the breast and the back sides. Slip down into the thighs. Free them up.
Add rub: Smear plenty of the rub on the muscles you have just liberated. Smear rub in the cavity. Use all of the rub between the two chickens.
(3) Roast
Place in pan: Place the birds on their backs in 1 or 2 pans with sides. There will be juices that you want to capture.
Tie legs: Tie the legs together on each chicken so that the legs are held close to the body. If you just let them stick out, the legs overcook. Use some cotton twine for the job.
Bake: Bake the birds at 325 for about two hours. The time could vary depending on your oven and altitude. When the skin is crispy and browned, the meat is probably done. Check by untying the legs, slitting the skin between the thigh and the breast. If the meat is done, the thigh will easily pull apart from the rest of the bird.
Carve: Cut into serving pieces and dress with juice from the pan. It is delectable!
Use the whole bird: You will have chicken left over to serve in salads, soups, and sandwiches. Save all bones, skin, and leftover juice for the crockpot. Cover with water. Add a splash of vinegar and slow cook for 12-24 hours. You will be rewarded with the most wonderful broth. It has enough flavor to be consumed as is. Read more about making bone broth.
