Ever since we purchased a convection oven – I love to roast chickens. It usually takes just over an hour. I LOVE that! We had some great cool weather (70 degrees while the rest of the states were broiling) so I was able to turn on the oven.
There really is nothing more ‘fowl’ than raw chicken so I apologize for the photos. I invest in the best quality chicken I can find/afford. Which is not always easy to do. Today I am roasting TWO to save time.
Then I lift the skin and add coconut oil under the breast skin. However, my coconut oil is liquefied right now so I used pats of butter instead. Crushed pepper and sea salt on top – and they are read to roast!
We had sliced cold chicken for dinner tonight. We will have: chicken salad, chicken divan, and chicken stirfry. When all that good chicken is picked off – I will make STOCK (another post for sure) and we will have a huge pot of soup. The girls have been asking for Chicken Noodle.
It helps to stretch those pricey chickens for a LOT of meals.
Of course – knowing that I am making a healthy choice for my family helps too. During Soccer Season I find this is my best dinner to serve. I roast them during the day – then depending on who eats before or after late practice – I know they are getting a good protein meal that won’t weigh them down.