Whole Chickens are a family favorite – an entire roasted bird can be the mouthwatering centerpiece of any dinner. Save the bones to make a hearty homemade stock and turn leftovers into chicken salad. A whole chicken is also fantastic for grilling and soups. We love the flavor combination of lemon, garlic, butter, and thyme.
Check out some of our great recipes for seasoning inspiration! Remember to season according to taste.
1. Preheat grill. If using open flame, wait for flames to die down. Right before grilling, make sure grill surface is extremely hot, then rub it down with an oil-soaked rag – we advise using tongs to hold the rolled-up rag.
2. Spatchcock Whole Chicken. Place chicken skin-side down at 45° angle across hottest part of grill grates, then grill for 10 min, while rotating 90° every 5 min. Keep your chicken moving to ensure that it cooks evenly.
3. Move chicken to cooler part of the grill, and flip over to skin-side up. Grill for 20-30 min while rotating 90° every 5 min. Remove from grill when meat thermometer inserted into thickest part of thigh reads 165°F.
3. Rest for at least 10 min.
*Cooking times will vary depending on type of grill, heat source (BTU), and size and shape of meat.
Check out some of our great recipes for seasoning inspiration! Remember to season according to taste.
1. Preheat oven to 425°F.
2. Place Whole Chicken breast-side up on roasting pan, or wire rack laid on top of sheet pan. Roast in oven for 15 min. For more even cooking, truss your bird before roasting.
3. Reduce oven temperature to 325°F. Roast for 1hr, or until meat thermometer inserted into thickest part of the thigh reads 165°F. Remove from oven.
4. Rest for at least 30 min.
GF Chicken n’ Waffles
Chicken Thighs with Gluten-Free Apple Stuffing and Sage Pan Sauce
Cider-Glazed Chicken with Roasted Cauliflower Rice
Whole Chicken in a Crockpot
DEFROST your meat properly – overnight in the fridge or under cold, running water for 30 min.
Dry your meat completely and bring to ROOM TEMP before cooking.
Before braising or slow-cooking, SEAR your meat for incredible depth of flavor.
REST your meat. Slicing and serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely so it doesn’t lose moisture.
