Sunday Night Roasted Chicken

Hi friends! So last night I channeled my inner Betty Crocker and decided to roast a chicken.  It has been YEARS since I have done this.  Roasted chicken is one of my favorite winter meals.  It's a little time consuming and a touch messy but totally worth it.

R O A S T E D  W H O L E  C H I C K E N

 

I N G R E D I E N T S

4lb whole chicken

Poultry spices [ Thyme, Rosemary and Sage ]

Olive oil

Sea Salt

 

I N S T R U C T I O N S

Clean chicken out and remove giblets

Chop poultry spices

Sprinkle chicken with spices, sea salt and olive oil

Stuff remaining spices inside chicken

 

Roast at 450 for 20 minutes

Decrease temperature to 375

Cook 20 min per lb

 

I paired my chicken with roasted potatoes and asparagus.  The best part about roasting a chicken is all of the leftovers.  I decided to make some chicken noodle soup with ours.  The hubs is majorly excited and it was super easy.

 

H O M E M A D E  C H I C K E N  N O O D L E  S O U P

 

I N G R E D I E N T S

Whole chicken

Carrots

Celery

Onion

Chicken broth and bouillon for flavor

 

I N S T R U C T I O N S

Remove all meat from roasted chicken

Combine chicken carcass, a carrot, celery stock and half of a onion in large pot

Bring pot to a boil and let simmer

 

Chop 3-4 carrots, 2 celery stocks and remaining onion

In another large pot combine chopped vegetables with store bought chicken broth and bring to a boil

Once vegetables are cooked - add diced chicken and broth from your chicken carcass

Flavor with chicken bouillon

 

Happy Monday fiends!  Stay warm out there!