Wednesday, June 8, 2011

Whole Roasted Chickens

My first born turns seven tomorrow (*sniffle*) and as goes family tradition, he gets to pick out what he wants for his Birthday Meal. What does he choose? Chicken Soup!!! Right smack dab in the middle of June!

Oh well, he's gonna get it! Today I roasted two organic whole chickens with this fancy herb oil. This works well with fresh herbs too. Experiment and be creative!

about a cup of extra virgin live oil
8 - 10 cloves minced garlic
freshly ground black pepper
about 2 tsp each of dried:

Make this mixture in the morning, or even a day or two ahead of time (if you're that efficient). Let mixture sit in fridge so the flavors incorporate. Rub all over the outside of the whole chickens.

I bake my two birds at 375 for one hour (depending on size and weight). You pretty much want the internal temp to be 165 degrees Fahrenheit.

After we eat these beauties for dinner tonight, I'll take the bones and make a homemade stock, from which I'll make his birthday soup!! Even with the six of us eating tonight, we usually end up with some leftover chicken meat. I'll use some in the soup, then I'll save the rest for another whole meal. (I do this roast chicken thing about once a month - I love trying to come up with new ways to stretch a chicken!)

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