We cook chickens fairly frequently, a couple of times a month. It is a perfect food for us because we crave meat but try not to eat too much of it. By choosing the whole chicken we can feel good about using most parts of the bird without much waste. We typically get several meals out of the chicken because we eat the white meat on salad or in sandwiches, save the dark for soups or pot pie, and use the stock for soups. The other benefit of the chicken is that it is so easy to cook it takes hardly any time or effort. And if we are one thing that thing is lazy! Here is how the chicken goes.
Buy a whole chicken
Mash up butter with tons of pepper and salt
Peel back the breast skin and smear most of the butter between meat and skin. Spread the rest on the outside
Fill the cavity loosely – usually we use citrus fruit, garlic and onions. You should cut this stuff in half or quarters but leave the skin and stuff on
Bake in the oven and baste every half hour
Take the meat off when the chicken is still hot
Throw the carcass in a big pot of water, bring to the boil, then simmer for an hour or so (probably while you are enjoying your chicken dinner) strain and freeze
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