Whole Roast Chicken
Ingredients: whole fresh chicken, salt, vegetable oil, baking soda · 40 min cook time · 350kcal · $9.00
Ingredients
4lbs whole fresh chicken, to taste salt, 1tbsp vegetable oil, 1pinch baking soda
Instructions
1. Snip out the spine using kitchen shears, open the chicken, and remove the giblet packet. Snip the cartilage at the base of the breasts and yank out the keel bone.
2. Tuck the wings behind the breasts to spatchcock the chicken.
3. Coat lightly in salt and let sit uncovered in the fridge overnight, or proceed directly by rubbing down with vegetable oil.
4. Dust a foil-lined baking sheet with baking soda, place the chicken on top, and roast in a preheated 450 degree Fahrenheit oven until internal temperature reaches 155 in the breast and 175 in the thigh.
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