Straight from the pantry
What Can I Make with Whole Chicken?
A whole chicken makes a Sunday dinner, and then some. Roast it, simmer it, and stretch it into several meals.
Cooking with whole chicken
A whole chicken gives you white and dark meat in one bird. Roasting is the classic way, with crisp skin and rich pan juices. You can also simmer it for soup, slow cook it, or cut it up for frying and braising.
It takes longer than a single cut, but it is a good value and feeds a crowd. The bones make broth, and the extra meat feeds later meals. Compared to breasts or thighs alone, it gives you more variety and more leftovers.
Questions folks ask
How long does it take to roast a whole chicken?
It depends on weight, but often about 20 minutes per pound at 375°F. Use a thermometer to be sure.
Should I cover the chicken while roasting?
Leave it uncovered for crisp skin. If it browns too fast, tent it loosely with foil.
Can I cook a whole chicken from frozen?
Thaw it fully in the fridge first. A large bird can take a day or more to thaw.
Kitchen tips
- Pat the skin dry and salt the bird a few hours ahead if you can.
- Roast on a bed of onions and carrots for built-in flavor.
- Check the thickest part of the thigh for 165°F.
- Rest the chicken 15 minutes before carving.
- Save the bones to make broth.