Crispy skin and succulent meat, a whole chicken delivers more than just one meal.
Preheat the oven to 425 degrees. Rinse the chicken and pat it dry. Liberally season the outside with Rosemary Garlic Salt, or plain salt and pepper. Place in a roasting pan or cast iron skillet roast at 425 degrees for 15 minutes, then decrease to 350 degrees and bake for approximately 30-45 minutes more, depending on the size of the chicken. The chicken is done cooking when the juices run clear when you poke a knife into the leg joint. Enjoy with roasted root vegetables.
Pull any leftover chicken and make chicken salad sandwiches, pot pie, or save for a chicken soup. After removing any meat, make a broth by boiling all of the bones with onion, celery and carrot for approximately 4 hours. Strain and use in a polenta or as a soup base.
