Roasted Chicken

So Luke and I have started watching Take Home Chef on our instant Netflix and I am in LOVE! He makes all these reasonable delicious looking meals that don't have that crazy ingredient you have to order off the internet or find some super special little shop to buy it from. So we saw this recipe on one of the first couple of episodes for roasted chickens. And it turns out that whole chickens are dirt cheap, I spent less than $10 on the entire meal and it would probably feed six people easy.


So you need:

A few carrots; peeled and coarsely chopped (I think I used four)
A few celery stalks; coarsely chopped (Also 3-4 stalks)
1 large onion; coarsely chopped
1/2 head of garlic; about 6-8 whole peeled cloves
1/2 cup unsalted butter; room temperature
2 T Italian seasoning (or seasoning of your choice)
3 garlic cloves; crushed
2 whole 4 1/2 to 5 pound frying chickens, giblet sacks removed from cavity and discarded


How to Prepare:


Preheat oven to 400°F, place carrots, celery, onion, and garlic in the bottom of a roaster pan. 


Mix butter, seasoning, and crushed garlic in a small bowl. Rinse the chickens with cold water and pat dry with a paper towel. Sprinkle salt and pepper into the cavities of each chicken.

Using your fingers separate the skin from the chicken breasts, place the butter under the skin onto the breast meat, then push the skin to spread the butter mixture over the breasts. Truss the chickens with kitchen twine and place over the vegetables in the roaster pan. Sprinkle chickens and vegetables with salt and pepper. 

Roast for about one hour and fifteen minutes to one hour and thirty minutes, basting occasionally, until meat thermometer reads 180°F. 


Discard vegetables from the bottom of the pan. Serve chicken with the juices that accumulate in the pan. 


Note: I think the next time I make this I will try using a non stick spray on the pan to make the clean up easier or I will add some water to the bottom of the pan.