how to: cook a whole chicken

so you've decided to cook a whole chicken! allow me congratulate you on making a good decision. now let's get started:

first - buy the chicken. i get mine at sam's club. i can buy two chickens (about 3-4 lbs each) for about $8.

second - bring your chicken home. i usually cook one right away and freeze one for later. if yours is frozen, defrost it. if it has giblet-type things in it's "cavity" take them out.

third - rinse it off with water then pat it dry with paper towels.

fourth - pour oil (or melted butter) on it and rub it all over. this might turn you into a vegetarian so try to stay strong. then rub some salt & pepper all over it. again, stay strong.

fifth - put your chicken in a pan. your chicken will probably look about like this now (see above). i sometimes cut slits in the chicken skin (stay strong) and tuck the legs through. this is completely and totally gross and optional. you are supposed to cook your chicken "breast side up".

sixth - cook your chicken! there are a few different ways to do this for a 3-4 lb chicken:

A - follow the directions on your chicken
B - bake (same thing as roast) uncovered at 375 degrees for about 1.5 to 2 hours
C - cook it slowly at 275 degrees for 3ish to 4 hours. (probably closer to 3 or 3.5) this is also a good way to heat up the house on a cold winters day. true story!

your chicken is done when a meat thermometer inserted in the thigh reads 180 degrees. i think it is OK to take your chicken out of the oven at 170 degrees. cover it loosely with foil and let it rest for 10 - 15 minutes and the temp of your chicken should rise to 180 while it rests.

seventh - eat your chicken! you can "carve" it if you wish. we just pull the meat off wild-animal style. save extra meat for pot pies, soups, burritos, etc.

ps - SAVE all the extras (skin, bones, parts you don't want to eat) and put them in a tupperware to make chicken stock.