I like to buy whole chickens. They are generally the least expensive 'cut' of chicken you can buy, plus you can really stretch how many meals one chicken can make. I like to make homemade chicken stock too, but I usually don't just boil the whole chicken. I roast it, we eat the meat for one meal, then I pick off whatever meat is left, and just use the carcass for making broth. Much easier than trying to pull a whole chicken out of a hot pot in one piece.
Today I am making a roasted chicken, but I'm planning to do something different. I usually sprinkle salt and pepper and herbs on top and put it in the crockpot or oven. I serve it with roasted veggies and/or seasoned brown rice and salad. That sounds boring to me today, so this is what I will do.
Italian Roasted Chicken
1 whole chicken
1 small onion
fresh herbs like basil and parsley
I plan to fill the cavity of the chicken with garlic cloves and onion. Then I'll chop fresh basil and parsley, mash it with garlic powder and butter and slather it underneath the skin. Then on top I'll cover with some olive oil and sprinkle the Italian seasoning, salt and pepper. I'm roasting it in the oven today since it's too late for the crockpot.
To serve along with it I will make some marinara sauce (tomato paste, water, more garlic, herbs and onion) and cook some whole wheat spaghetti. Top the chicken and noodles with freshly grated parmesan and it will be delish. A garden salad and garlic bread complete the meal. Not overly fussy, but a little more interesting than the usual.
Tomorrow I am making Chicken Brunswick Stew in the crockpot with the leftover chicken. Stretchin' that chicken!