New Recipe 2: Whole Chicken



2. Whole Chicken

 Recipe:
1 Whole chicken $8 Aldi (I think it was 8 lbs)
Much salt - pantry

Source: Salt Fat Acid Heat

Basic Directions: 
Spatchcock the chicken
Cover with a lot of salt, we used almost a cup
Leave uncovered in fridge for 24 hours
Pull out for an hour to come to room temp
Pan sear in cast iron skillet
Bake for 40 minutes in same skillet
Have your husband cut it up 

Served with :
Instant mashed potatoes and stuffing and carrots left over from my Christmas Costco Crazy Run


Why I chose it: I was really inspired while reading this book to try meat more. I don’t cook lot of meat because it doesn’t taste good to me, but she makes everything sound amazing. I just wanted to put a cup of salt on something.

Things I liked:
Whole chicken was way less gross than I thought and I like that I will be able to use the leftovers to make something else (stock) 
So delicious - even though we had to plan ahead (sat in fridge for 24 hours), it really made a difference. And with just salt it was one of the best chicken breasts I’ve ever had.

Things I will change:
My squeamish factor… working on it

Husband says:
Loves it!
But less salt on the wings and more on the breasts

Toddler Opinion: N/A since he refused to eat - he was too busy entertaining his grandparents. 

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