Whole Chicken - Large

Cooking Notes

Our favorite way to cook the Whole Chicken is to roast it in the oven. Set the oven to 400°F, remove the Chicken from the package and pat dry. The dryer the skin, the crispier it will become. (If you have time, let it dry for about an hour.) Once it’s dry, rub with a touch of grapeseed oil, then season with salt and pepper, inside and out. Place in a roasting pan on a rack. Cook for 45 minutes or until the internal temp is 165°F. Let it rest for 20 minutes in a warm spot, uncovered. Carve and enjoy. If you're roasting a chicken and have a small household you can end up creating many meals off of this one. After eating roasted chicken the first night, remove the rest of the meat from the carcass and make a chicken salad, or even a homemade pot pie. The leftover bones make an amazing stock. Place the leftover carcass in a pot and cover with cold water. Add vegetables and herbs, and simmer for up to 24 hours. Strain, and you have the greatest homemade stock ever.