Weekday Roast Chicken - GTOM 2009-10
Ingredients:
-
2 (2 ) whole chickens (3lbs/1.5kg each)
Preparation:
Preheat oven to 400F/200C. Check the cavity of the chicken to see if the neck and giblets are inside. If they are, remove them. Throw them out or save them to make soup stock. Set the chickens, breast side up, on a rack in a foil lined roasting pan. Cover the chickens loosely with a tent of foil and roast until a themometer inserted into the breast reads 180F/83C (about 1 1/4 hours). Remove pan from the oven. Leave the foil tent on and let the chickens rest at room temperature for 15 minutes. This allows the juices to settle back into the meat and makes carving easier. Remove the skin and bones from one chicken and refrigerate the meat. This will be used for another meal. Carve the second chicken and serve immediately with mashed potatoes and steamed vegetables.
Notes:
1. A 3lb/1.5kg chicken provides about 3-4 cups (750 ml - 1l) of cooked diced meat.
2. Cooked chicken will keep in the fridge for up to 3 days and in the freezer for up to 3 months. For freezer storage, wrap the meat tightly in plastic wrap or foil, then put the package in a resealable plastic bag. This will reduce the chance of freezer burn.
Courtesy of Manitoba Chicken Producers
www.chicken.mb.ca