a simple lifestyle blog
And then there are other days where you just need to keep things simple because you’re way too busy for this crap and ain’t nobody got time for that.
In an effort to save some time and money during our grocery shopping for the week, I was considering grabbing a pre-roasted chicken from the deli. This way, I could just chop/shred it up when I got home and have it on hand for various different recipes throughout the week. Priced it out and found out I could buy a raw whole fryer that’s three times the size and three-quarters of the price. Never one to sacrifice a good deal for convenience, I resolved to figure out a way to get this thing cooked ASAP in the simplest way possible.
I am but a simple woman, in need of some basic cubed/shredded chicken.
Brining? Stuffing? Frying?
I need simple. SIMPLE, I TELL YOU.
I turned to Alex’s “How to Cook Everything” cookbook.
I bought it for him last Christmas because he is super into food, but can’t boil an egg to save his life, bless his little heart.
Sure enough, within the pages of this food basics bible, I found my solution!
*FUN FACT: If your chicken is labeled “whole fryer” it can be fried or roasted, but a “whole roaster” cannot be fried, because they are too large to be cooked all the way through via frying.
Here’s what you’ll do:
1. Place an oven-safe skillet on the center rack of your oven and set it to preheat to 400 degrees. I used our cast iron skillet.
2. Rinse the chicken well in cold water including the inside after removing the neck/giblets. (You can save these things to make a stock later if you want to dispel any lingering doubt in your reigning world royalty status.) Pat the chicken dry with a paper towel.
*Don’t remove the skin. It keeps the good juices in. If you don’t want to eat it, you can peel it off and toss it after the bird finishes roasting.
3.Coat the chicken with olive oil and a hefty sprinkling of salt and pepper.
4. Once the oven finishes preheating and the skillet is piping hot, lay the chicken breast side up and bake it for approximately 10 minutes per pound. I roasted mine for an hour.
5. Carefully remove the skillet and check the internal temperature with a meat thermometer at the thigh (between the leg and breast). It should read at least 160 degrees to be thoroughly cooked.
6. Allow the chicken to cool before attempting to disassemble it or else, you will burn your fingers and die.
Okay, I’m not trying to brag or anything, but now I have 4+ pounds of juicy chicken meat to do with what I please and it only took 5 minutes of prep and one hour of cooking time.
By the way, did you know:
Poultry increases serotonin levels in your brain, which helps eliminate stress and enhances your mood (think of a comforting bowl of chicken noodle soup, mmm).
High levels of the naturally occurring amino acid homocysteine can result in artery blockages but can be avoided by ensuring your body has enough B-6 vitamins which are found in chicken.
Chicken is jam-packed with the antioxidant selenium, which supports strong immune, hormone, metabolism and thyroid function.
High levels of niacin can be found in chicken, which helps regulate cholesterol and blood sugar levels.
Retinol, alpha/beta-carotene, and lycopene (all originating from vitamin A) promote healthy eyesight and can also be found in chicken.