Whole roasted chicken

Let the butter come to room temperature.

Cut the top and the bottom off and then peel the outer layer of the onion. Then cut the onion in quarters.

Remove the stalks from the whole. Wash and dry them. Cut both ends about ½ an inch from the end and then cut them in half.

Next remove the chicken from the package and rinse it off with cold water.

Pat it dry Clean out the chicken cavities-heart/liver/lungs and rinse it with cold water.

Put the chicken on a baking dish, breast side up. Stuff the chicken with carrots, onion, garlic, bay leaf and thyme.

Add the liquid and the chicken base to the bottom of the pan.

Then rub the room temperature butter all over chicken and add salt and pepper to the top.

Bake the uncovered for 2 hours at 375-degrees. When the chicken is cooked completely it will have clear juices and the meat will be

pulling from the bone.

“How to” Cut the chicken off of the bones.

First use your knife to make a cut in-between the thigh and the breast on both sides.

Then use your hands to pop the hip joints out of their sockets and cut in-between the ball and socket to remove the thigh from the whole chicken.

Next start your knife at the breastbone and make an angled cut down and away from the breastbone on both sides to remove the breast from the chicken bones.

Last but not least slice the chicken breast meat into four or five even angled cuts. Put the chicken on a large platter and garnish it with thyme. Serve.

Tip-

When cooking a whole chicken you should always rotate the chicken in the oven.  The legs take longer to cook then the breast.  This is true for turkeys as well as chickens