HOW TO COOK A CHICKEN
Ingredients:
1 chicken
salt
pepper
First: find the chicken. You will not find this bird in your local supermarket. Seek out a farmer, either at the farmer's market, through a co-op or through word of mouth.
Believe me, if you have only ever eaten grocery store poultry your whole life, this may be a pivotal experience in your existence. There will be no going back, and there will be no danger of recall either. These chickens have lived a good life, run around and eaten like chickens should, they will not taste the same. Now buy your chicken, ask if it has been dressed (it's innards removed and most likely stuffed back neatly inside) and bring it home. If it is frozen, it may require overnight unthawing.
Ingredients:
1 chicken
salt
pepper
First: find the chicken. You will not find this bird in your local supermarket. Seek out a farmer, either at the farmer's market, through a co-op or through word of mouth.
Believe me, if you have only ever eaten grocery store poultry your whole life, this may be a pivotal experience in your existence. There will be no going back, and there will be no danger of recall either. These chickens have lived a good life, run around and eaten like chickens should, they will not taste the same. Now buy your chicken, ask if it has been dressed (it's innards removed and most likely stuffed back neatly inside) and bring it home. If it is frozen, it may require overnight unthawing.
Now reach in and remove the neat little package of heart, liver, gizzards. Fry them up if you like them, feed them to your dog or chop them up for dressing, it's up to you.
As for the bird; rinse it off, put it into a 9X13 or maybe smaller casserole dish, salt and pepper it inside and out. Add a little water to the bottom of the dish and put in into a 350 degree oven. If it is less than 5 pounds, it will need about 1 1/2 hours to cook. If it is over, it may need 2 hours. You know it is finished when you tilt the bird and the juice no longer runs reddish, or the legs fall off the sides, either will do.
Every half hour or so, baste it with its own juice (I don't own a baster, I just use a tablespoon and spoon it over the top.) Add water as needed to keep a little in the bottom of the dish. Bon appetit!
Every half hour or so, baste it with its own juice (I don't own a baster, I just use a tablespoon and spoon it over the top.) Add water as needed to keep a little in the bottom of the dish. Bon appetit!
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