I'm working on perfecting my execution of a recipe for a whole chicken. I've never made a whole chicken before starting the whole sugar-free thing, so I was kind of nervous. But I've made it three times now and it keeps getting better.
|It's not plated or anything, and the image quality is kind of potato, but isn't this a nice looking bird?|
3 Tbsp Grapeseed Oil
1 Chunk of Ginger (2-3 inches long)
2 Tbsp (maybe more like 1.5) Coarse Sea Salt (for the love of god, don't use anything fine!)
1 Whole Chicken
Lots of Spinach
1/4 tsp Red Pepper Flakes
Preheat your oven to 425. That seems to be the temperature that's almost always used for chicken.
Peel and mince the ginger. The smaller pieces, the better. In a small bowl add the salt and 2 Tbsp grapeseed oil. Smash it up really good. I use a pestle and a stonewear bowl and just go to town on it.
Take your chicken and pat it dry with a paper towel. Get rid of the gibblets inside (if there are any). Very gently get your fingers under the skin at the top and bottom of the breast. Wiggle them around until you separate the skin from the meat. Be really careful here. You want to keep the skin intact so avoid tearing it even a little (though it's not ruined if you tear it).
Stuff half your ginger-salt-oil smush under the skin you just loosened on the breasts. Try to spread it evenly. Again, be careful not to tear the skin. Spread the other half of your smush in the cavity.
Slice one of your lemons into wedges for serving and the other into thin slices. Shove the slices piece-by-piece into the cavity.
If you can, tie the legs together with kitchen twine. I keep forgetting to buy some, so my legs just stay in the air. Tuck your wings underneath. I can't figure out how to do this so they stay tucked.
Cook until it reaches an internal temp of 165. It takes my oven about an hour 15 to get there. If you don't have a meat thermometer, get one. You don't want rare chicken.
Every 20 minutes or so, use a turkey baster to get the juices out of the pan and back on the chicken. I was using a brush, but I bought a baster and it works so much better.
Once your chicken is at temp, set it on a cutting board and tent it with foil. Leave it sitting for a few minutes while you work on your spinach.
Dump a whole bunch of spinach into the pan you roasted the chicken. The recipe I used calls for nine ounces, but I'm going to dump a pound of it in next time. Sprinkle some red pepper flakes on the top. Stick it in your oven for 3 minutes. You just want it to wilt. Then mix it up with the delicious chicken juices in your pan.
Carve up your chicken and serve with lemon wedges from the other lemon. It's amazing.
I hope I made you hungry. Do you have a healthy recipe that's amazing? Let me know.
And let me know if you try this recipe. I'd love some feedback.