Super Prepared Roasted Chicken

Being "super prepared" means thinking far enough ahead that you not only prepare enough for one meal, but have plenty leftover for storing in zippy bags that can be used for future quick meals. This recipe is found in the "Oven-Baked or Roasted Meats" section of our Trim Healthy Mama Cookbook. This is a family-size recipe that will serve 6 to 8 people and give you leftovers for the rest of the week - or to freeze. See the recipe notes below on how to use Super Prepared Roasted Chicken in FP meals.

Cooking Method: Oven Baking

Courses: Dinner, Lunch

Servings: 6

Description

Being "super prepared" means thinking far enough ahead that you not only prepare enough for one meal, but have plenty leftover for storing in zippy bags that can be used for future quick meals. This recipe is found in the "Oven-Baked or Roasted Meats" section of our Trim Healthy Mama Cookbook. This is a family-size recipe that will serve 6 to 8 people and give you leftovers for the rest of the week - or to freeze. See the recipe notes below on how to use Super Prepared Roasted Chicken in FP meals.

Ingredients

3 whole chickens (thawed)
3 tsp TH Mineral Salt
3 tsp black pepper
3 tsp dried sage
3 tsp paprika

Instructions

1
Preheat the oven to 450°F.
2
Remove any gizzards or necks from the chickens and save for stock—or just throw away. Place the chickens next to one another in a very large roasting pan, or split them between 2 pans. Rub 1 teaspoon of the seasonings on each bird.
3
Roast for 15 minutes, then reduce the temperature to 350 degrees and roast for 2 hours more. You can lower the temperature to 300°F and cook for 3 hours, or cook them long and slow at 250°F for 5 hours—your choice. Occasionally during the roasting, dip a ladle into the pan juices and baste the tops and sides of the birds. You may need to add a little water to the pans toward the end of a long and slow roast. Or, alternatively, for the long and slow-roast version, add a cup of chicken broth or dry red wine, and cover to roast.

Note

Recipe Notes

From page 168, Trim Healthy Mama Cookbook...

"If you have a small family or if you are single you might see the ingredient list here and think, “Why the heck would I roast up three whole chickens?” Trust us. This is going to help you stay on plan and make your life so much easier. You’ll use one or two chickens (depending on the size of your family) for a dinner. The other 1 or 2 will be for other meals in that week, divide the light meat from the dark if you want. The white breast meat can work well for E and FP but you can use any of it for S. If you don’t think you’ll use it all in the week, freeze single serve portions in zippies ready to be easily defrosted for quick soups and salads.

The added bonus with this Super Prepared Roasted Chicken is you will have all the bones you need ready for an awesome stock! Now that's thinking ahead... (See pages 495-496 of the Trim Healthy Mama Cookbook to learn how to make stock with the bones).

NOTE: You can go beyond these simple spices and add more pizzazz with some cayenne pepper, Cajun or Creole seasoning, nutritional yeast, Dijon mustard, and so on. Use your imagination and personal flair.

Read it online: https://trimhealthymama.com/recipe/super-prepared-roasted-chicken/