Looking for more penny pinched recipes? Here you go!
Okie dokie ladies (and whatever gents are awesome enough to read this slightly girlie site . . . ) 🙂
Today we're going to roast a whole chicken.
I know it's gross. I know touching uncooked-chicken-skin is n.a.s.t.y.
But, I have full confidence that you can do this.
(Because if I can do it? Anyone can. For real.)
It's so not my favorite way to deal with meat. But it's penny pinched. And relatively simple. And really, you are a seriously amazing chick.
You can do this.
Let's roast a chicken.
Ready? 🙂
Here's what you'll need:
Ingredients
- 2 1/2 tsp salt
- 2 tsp paprika
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 whole chicken (I usually look for the largest one I can find)
Directions
- In small bowl, mix together first 5 ingredients.
- Rinse chicken and pat dry.
- Place whole chicken in slow cooker (be sure to remove the package of giblets from inside the bird prior to cooking)
- Rub seasoning mixture into chicken.
- Cook on low 5-8 hours, until chicken is cooked through and reaches an internal temperature of 180 degrees. Remove from slow cooker.
- If you'd like to brown the skin a bit, cook under broiler in oven for about 5 minutes, until skin is golden brown.
In case you're wondering, my stock up price on whole chicken is $.99/lb ~ if I can't find it at that price I'll choose boneless skinless chicken breast for $1.99/lb because I feel like I get more meat that way. I typically make one or two whole chickens at a time (if I'm making two I use my larger slow cooker) then freeze the meat for casseroles, soups or stews. It really is simple, and the meat just tastes so. good.
You'll never settle for a Costco, Publix, or Kroger Rotisserie chicken again.
You're welcome. 😉
And if you have a little more energy and will be home all day, try out this fantastic recipe for roast sticky chicken in the oven too. You've got this!
If you need a little more menu inspiration, go HERE.
SUMMER MENUS & GROCERY LIST!
Download your FREE summer menus & grocery list now!
I won't send you any spam, ever. Promise.
i have really been enjoying your posts! I just put a chicken in oven about an hour before I read this!
I just season mine with paprika, salt and pepper, cover with tin foil and roast in oven til done. I also got mine(the biggest one I could find!) at Tops. I agree with you about buying the boneless breasts at $1.99 if the roasting chickens are more than $.99. Once in awhile I can catch them marked down to $.69/lb! Thanks again for all the good info. Mother of 9 here…always, always looking for ways to pinch pennies!!!
If you can get them for $.69 a pound it’s so worth buying a bunch – love that Rita! Thanks so much for sharing how you make yours – sounds delicious!!! 🙂
My brother bought a box of whole chickens, and then realized they were all frozen together, not individually. I knew they couldn’t be thawed and refrozen, so we ended up cooking 10 whole chickens! I just picked the meat off and froze it to use in Chicken Helper, casseroles, things like that.
It would be a pain to cook that much, but so nice to have all the meat pre-cooked for you once you were done. Thanks for sharing Beth!
I have gotten huge bags of leg quarters that were all frozen together before. I let then thaw in the frig just enough that I can get them separated and re-bag them. If they are still mostly frozen, you can do this with no problems. I have done this many times and the meat is not hurt.
This isn’t really saving you any money or time. I get my roasted chickens at Sam’s club for less then $5.00. They are huge and the best tasting.
That does sound more convenient, but I’m kind of picky when it comes to what goes in my food. I get antibiotic-free chicken & don’t like any kind of additives to the seasoning. Do you know what the ingredients in the Sam’s seasoning are? That’s a great deal!
Sprinkle Old Bay Seasoning (You know that old can in the back of the pantry) Place chicken on open can of beer -upright- place in a pan in a 375 oven. Roast for about 1 1/2 hours. Spicy, delicious “Drunken Chicken”. Always moist, never tastes “boiled”, like sometimes can happen in crockpot.
I guess I led a sheltered life; I had always handled raw chickens (and parts thereof) long before I handled raw bacon, or ham headed for the oven, or (EW!) beef liver. As far as savings go, shop around. Whole chickens in my area are rarely over $1.00 a pound and almost always half the per-pound price of parts — even leg quarters. The less work the grocer has to do to get the meat to you, the cheaper he can sell it to you.
I am making this the 1st week I move in to my new apartment. I can’t wait (for the move or the yummy chicken)
Thanks for sharing!
Have you tried LipSense? Would love to answer any questions you might have ,if not