Whole Chicken
Whole Chicken
Benefits of Buying Whole Chicken:
- More cost effective versus parts
- Ability to use meat and bones for stock
- Versatile applications (roast, shred, carve into parts)
- Better flavor from bone-in roasting
What You’ll Need:
- Chef knife / poultry shears
- Cutting board (dedicated for raw poultry recommended)
- Paper towels
- Roasting pan or sheet tray with rack
- Meat thermometer (critical for doneness)
Roasted Chicken in Quarters:
- Preheat oven to 400°F or 450°F depending on desired roast method.
- Break chicken into 2 breasts and 2 leg quarters.
- Use paper towels to pat chicken dry and remove excess moisture. This helps achieve crispy skin.
- Arrange chicken pieces skin-side up in a shallow roasting pan.
- Lightly brush with oil and season with salt, pepper, and desired herbs or spices.
- Optional: loosen skin slightly and apply seasoning underneath for added flavor.
- Bake uncovered until fully cooked (see below).
- Check doneness using a thermometer inserted into the thickest part of the thigh careful to avoid the bone.
- Optional: Broil 3-4 minutes per side (4-5 inches from heat) to crisp skin.
- Remove from oven and rest 5-10 minutes before serving.
Temperature Time:
- 400°F 40-50 minutes
- 425°F 35-45 minutes
- 450°F 45-50 minutes (Extra Crispy)
Storing Raw Chicken
Freeze immediately if not cooking within 1-2 days
Refrigerator ≤40°F
- 1-2 days
Freezer 0°F
- Whole chicken: up to 1 year
- Pieces: about 9 months
Thawing Guidelines
- Refrigerator thawing only
- Allow approximately 24 hours per 4-5 lbs
Storing Cooked Chicken
Refrigerator ≤40°F
- 3-4 days
Freezer 0°F
- 2-3 months (best quality)
Determining Doneness
For chicken, insert an instant-read thermometer in the thickest part of the thigh (avoiding the bone) and the thickest part of the breast. The chicken is safely done when the internal temperature reaches 185F in all areas.