Dairy-free roasted chicken is our once-a-week dinner staple, and it’s a-mazing! I got the recipe for the homemade rub from A Year of Slow Cooking, and it tastes just like roasted chicken you buy at the store.
I make the rub in bulk and have it on hand in our spice cabinet. I also put together batches of this rub for dads and neighbors at Christmas.
If you want crispy golden brown skin, I recommend baking your chicken in the oven on 375 until it’s done. The cook time really depends on the size of the bird. I get smaller chickens at Target, and they cook in about an hour.
If you are taking the skin off and/or just want to shred the whole chicken, the crock pot is the way to go!
Also, if you are new to the “whole chicken” thing, make sure you remove any parts or bags from the inside of the chicken. I use my kitchen tongs for this because I don’t necessarily love digging inside chickens with my bare hands.
After the chicken is cooked, we use the carcass to make chicken broth in the crockpot the next day. It’s completely worth roasting whole chickens just for the homemade broth!
With our family of four, I usually have a day of leftovers from the chicken, too. And we have plenty of dinner recipes to use it for.
Cooking whole chickens is a very cost-effective way to get a couple dinners and a few jars of chicken broth for your family. And when I keep hearing that broth is gut-healing and good for food allergies, that makes me want to keep up this routine!
Chicken Leftover Meals
Chicken Rub Recipe
Use tablespoons instead of teaspoons to make a bulk batch and store in an airtight container.
2 tsp kosher salt
1 tsp paprika
1 tsp onion powder
1/2 tsp dried thyme
1 tsp Italian seasoning
Original Post: 3-18-13