The BEST Chicken You’ll ever Eat

Okay y’all. You know I love a whole chicken. And you know who else loved a whole chicken? Your grandmother. And every person who cooked a meal prior to 1980. 

You know who else still loves a whole chicken? Every chef in America plus almost every home cook in Europe (and really any other place besides the United States) as well as the knowledgeable home cooks here in our fair land. 

If you’re still on the proverbial fence about using a whole chicken I encourage you to read on. . . .

Buying a whole chicken can be daunting, I get it. Seeing those two beige cutlets void of skin and bone on a white paper towel shrink wrapped in styrofoam has become second nature to folks but really it shouldn’t be the normal. Especially YOUR normal. Why should you spend the time, effort, energy and money it takes to make two pieces of beige meat tasty for one meal when you can prepare multiple family meals once with less time, less effort and less money????? (The obvious answer is you shouldn’t). Prior to 1980 everybody bought whole chickens and either prepared them whole at home or cut them up to use in their kitchens. In the early 80s the grocery stores decided to offer VALUE ADDED chicken - that’s an industry term for up-selling and making more money - they would cut chicken into parts and pieces and sell them for more of a profit. And we all fell for their shenanigans didn’t we? But not any more! 

Here’s the best, easiest, fastest and most delicious way to prepare chicken. You ready??

Defrost your chicken.

Put the whole chicken in a ziploc bag.

Generously salt your chicken.

Pour buttermilk in the bag until the chicken is covered.

Refrigerate the chicken in the brine for 8-24 hours.

Rinse the chicken. 

Pat dry (honestly sometimes I don’t do this step).

Place the chicken in a cast iron skillet.

Generously salt the chicken.

Roast at 350 degrees for 60 minutes or until the internal temperature is 165 degrees.

That’s it! It’s easy! And then you have so many ways to serve your chicken. Here are my top favorites:

1. Carve and serve with roasted veggies and bread
2. Chicken street tacos with rice and corn salad
3. Barbeque chicken sandwiches with tater tots
4. Caesar salad with bread (and a glass of wine)
   
5. Bacon, corn, avocado chopped salad
6. Chicken nachos
7. Pasta
8. Soups
9. Cheesy chicken casserole with cornbread
10. Quinoa bowls with roasted veggies

And then after I’ve used the chicken meat all the ways for all the meals I make bone broth (which I’m making now to be honest). All these recipes for all these options are here on the blog and/or in my cookbook. And they’re all easy and beloved by my people.

I hope this has encouraged you to take the plunge and work with the whole bird. You’ll love and never go back, I promise! It’s so easy and economical and freeing.

Let me know how it goes!

Aliceson