Today I am sharing a simple recipe for roasted chicken and an even simpler bonus recipe. Both will take your chicken to the next level!
Lately when I buy chicken I try to buy whole chickens. I find that chicken is usually cheaper than buying it in pieces, it is much more tasty when cooked on the bone, you get pieces you don’t normally get in packs, and you have better control on the bird size (which means you know if that breast is going to be dry or not).
Sometimes I break the chicken apart and sometimes I cook it all, and some other time I partially break it apart removing only the tights and leaving the rib cage and the wings on the bone. For this bird I took off the tights (I do that so that the bird cooks faster and the portions are more couple friendly) and I dressed it with a mustard and yogurt sauce before baking it in the oven.
And then I used some of the same whole chicken for a bonus recipe
When you have a whole chicken it comes with all the gizzards and giblets. What should you do with it? As it turns out, I am a fan of offal and if I lived with other offal fans I would probably make liver pate’, however BF is not on the same page. So what should I do? A great solution is to use the offal to make a meat sauce and use it to dress pasta.
Despite not liking offal, BF went for seconds. I call that a seal of approval.