{31 Days} Cooking from Scratch: A Whole Chicken

I did it. 
You can too.

For the first two years of marriage I put off cooking a whole bird because the whole process looked overwhelming. Not to mention… I hate touching raw meat*.  Gross.  

But, being bound and determined as I am, I decided I would do it.  I’d cook a turkey.

You know me, I like to ease into things… first recipe from scratch – an apple pie with homemade crust, first bird – a turkey, for Thanksgiving.  Maybe I should have taken my from scratch course first!

Why a whole bird?  Can’t I just use a chicken breast?

We love and cook often with just chicken breasts, but the whole bird is simple economical. 

• Cook the bird one night, serve it as the main course with veggies. 
• Boil the bones for broth {we’ll talk about that tomorrow}, and use the leftover scrap pieces of meat for a delicious bowl of homemade chicken noodle soup {complete with homemade noodles}. 
• Use the leftover meat in yummy casserole dishes – like chicken pot pie, chicken & mushroom brown rice bake, chicken broccoli hotdish, chicken stroganoff or in garlic chicken quesadillas. 

All that from one bird?  You bet! 

Three Tips for Cooking a Bird

(1) Check the inside of the bird!  Don’t forget to pull out the packet of giblets and neck pieces, if they are included with your bird.  I forgot to do that once… oops. 

(2) Try the crockpot first.  The bird will be so moist – and so easy, it will make you confident with your poultry cooking. 

(3) For amazing gravy and poultry flavoring, cross two-four strips of raw bacon over the top of the bird before cooking.  Oh. My. Goodness.

Easy Crockpot Chicken

Making a bird in the crockpot is simple.  First, remove the bird {should be thawed} from the package – I do this in our sink to reduce the mess.  Carefully rinse the bird, removing the packet from the inside, if your bird has one. 

Place the bird breast side up in the crockpot.  Yes, breast side up – trust me on this one. 

Lightly spray the outside with olive oil and season with poultry seasoning, seasoned salt, garlic, or other herbs. 

Cover, and cook on low for 8-10 hours depending on the size of the bird.  Check for doneness by inserting a meat thermometer and checking for an internal temperature of 180 degrees. 

Carefully remove from the crockpot and plate for serving. 

Not sure you want to start with a whole bird? 

Try a whole bird that’s been pre-cut for you by the butcher at the grocery store.  Or, try chicken legs in the crockpot.  You can still make that meal stretch all week – save those bones!

Thanksgiving Bird This Year?

Why not?  Give it a try – grab a turkey when they are cheap (even organic, free-range turkeys are at their best price of the year around Thanksgiving), and try it.  Even if you don’t make it on Thanksgiving – purchase one on sale and store it in your freezer until you’re ready to give it a go!

You’ll need:

• A big roasting pan (tinfoil is just fine)
• A turkey
• Bacon
• Olive Oil
• A large spoon or a baster
• Poultry seasoning
• Cookie Sheet

Pick up a big roasting pan {a tinfoil one works fine} – one that fits nicely on a cookie sheet, but is also big enough to hold your bird.  We found that by putting the roasting pan on a cookie sheet, it makes handling that big bird manageable. 

Our recipe for our Thanksgiving turkey is coming up at the beginning of November, so be sure to come back for that one! 

*As a reminder, treat all raw poultry as though it carries bacteria – wash your hands thoroughly after touching with warm water and soap, wash all countertops, faucet handles and other items that come into contact with the meat!  Practice safety first in the kitchen. 

Have you cooked a whole bird before?  Any tips?  Please share below!