Whole Foods had their whole chickens on sale for $1.29/lb. last Friday. I picked up the maximum allotted 10 chickens. I fixed 2 for dinner that night and seasoned them nicely with a blend of basic spices. The problem: While the meat was moist and tender from cooking in a low temp oven with skin on, it didn’t have much flavor (The skin had flavor, but I don’t usually eat the skin.). I don’t want this to happen with the remaining 8 chickens.
I need your help. How do you cook whole chickens to get the nice moist and tender texture, but also get a good punch of flavor? Do you pull back the skin, season the meat, then replace the skin? Or do you remove most of the skin before seasoning/cooking instead? Lend me your ideas!
Our Food Allergy Meal Plan for the week of November 13, 2011
Sunday: Mexican Chicken & Rice (w/ leftover roasted chicken)
Monday: Country-Style BBQ Ribs, Cooked Cabbage, Apple Sauce
Tuesday: Pizza Rice Skillet, Salad
Wednesday: Roasted Chicken (based on reader feedback), Best Broccoli (This menu might be adjusted since I’ll be on an all-day field trip with my daughter’s class to 3 cathedrals.)
Thursday: Roasted Autumn Salad (Gracelaced is one of the personal blogs I follow everyday.)
Friday: Hamburgers, Crash Hot Potatoes
Saturday: Refrigerator Round-up
Dessert: The Willing Cook-A-Long new recipe challenge, Pumpkin Chocolate Chip Cookies (I made these on Monday night with whole wheat flour and they are to die for! I probably gained 5 pounds. Check out the Cook-A-Long on Friday to see my changes as well as an attempt at a gluten-free version.)
I’d love to hear what your meal plan is for the week! Leave a comment telling us some of the dishes you’re having this week or link back to your blog.
Click to see previous Our Food Allergy Meal Plan.