White meat-eaters and dark meat-eaters, unite! Whole chicken is a great pick for cooking for a crowd, with chicken breasts and crispy legs to go around.
An entire roasted chicken can be the mouthwatering centerpiece of any dinner. It’s also fantastic for grilling and soups. Save the bones to make a hearty homemade stock, and turn leftovers into chicken salad.
Ready to roast? Follow one of our easy recipes for a delicious bird.
Our Favorite Recipe for a Whole Chicken
Cooking a whole chicken might seem daunting—but we’ve got you covered with this simple recipe.
- 1 ButcherBox Whole Chicken
- ½ c avocado oil
- ½ c BB All Purpose Dry Rub
- 1 whole garlic bulb cut in half
- butcher's twine (approximately 6" long) optional
- Preheat oven to 375°F.
- Throughly dry chicken inside and outside with paper towels.
- In a mixing bowl combine avocado oil and all purpose dry rub to make a wet rub.
- Massage wet rub on the outside and inside of the chicken.
- Stuff chicken with halved garlic bulb.
- Tie chicken legs together with butcher's twine. This step is optional not necessary.
- Place chicken (breast side up), on roasting rack placed on a baking sheet.
- Place in oven and roast for 30 minutes. Then reduce heat to 350°F, baste chicken and continue to roast for 1 hour, or until meat thermometer reads 165°F when inserted into the thickest part of the thigh but not touching the bone.
- Let chicken rest for 10 minutes before serving.
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