Health ~ Recipes for happiness ~ Oven baked
Save money by baking a whole chicken. Save your health by using the conventional
The basic ingredients & tools
The options to add flavor
Ingredients with more details
- Whole chicken
- Grated ginger (1 inch ball or more). I grate
the roots without peeling them to avoid wasting food and energy. I freeze
batches in advance in thin bags.
- Grated turmeric for its curcuma (2 cm ball,
1 inch or more) I take mine in china town. I now put a lot more than
ginger because the spice tastes so epic.
- 1 big table spoon of Grey Celtic sea salt
- Fresh cranberries or dill (optional)
- Sometimes I add a little water to steam
the flavor through the chicken, but it can work with the beast's own
juices. But if it feels too dry, you can add extra moisture and lower
the cooking time, for the next chicken of the same size.
I use an oval pot, it's black with white dots, with a precious lid to steam
the chicken in its own juices. I noticed that I had to choose between a
juicy chicken and gooey skin (I add it to my chicken broth) or cripy crunchy
skin but with a dry meat. Since there's so little skin, I'd rather enjoy
the big chicken more.
- Pre-heat the oven at 375° or so
- Make a bed of cranberries (or carrots, squash, green onions are good
with anything, etc. I put the dill on top but you can use it under too.
You can put parsley on top as well.) I like to keep it simple to make
soup easier to keep. But I boiled my batch 1-2 times before adding the
cleaned boned to my older batches. Vegetables can ferment and be kept
in salted water a long time anyway.
- Put the chicken in the pot. I use a black
porcelain covered pots with the white polka dots, old style. I'm not
sure how to call them. Enamelware lidded oval pot. Roaster. Graniteware...
- Cover the chicken with salt (Be generous it will end up in the broth
- Put the frozen grated ginger and curcuma in a little water until you
can put it all over your chicken.
- Put the lid on
- Bake for about 1h. You can verify after
45 minutes if it's cooked inside if the chicken only had the breasts.
But it might take longer if the big chicken was still frozen.
I want it juicy so I never leave it until the skin is crunchy. You can
remove the lid and cook it at the end, but that will make the white
too dry. I peel the skin off and cook them later in a glass plate until
they get perfectly crunchy. That method might not look as good when
taken out of the oven, but it tastes better when coming into your mouth.
Or maybe you can figure out the technique to have a chicken crunchy
dry outside but super juicy inside. But I don't think we can have both
extremes at once so I chose to do two steps.
You can really add anything you want, but this is the way I love it. The
magical ingredient is the salt, ginger and especially the curcuma.
I removed all the skin and fat before cooking once. It was less trouble
to find the meat but it was dryer.
You can strip the meat all at once to make the broth with the bones, but
I usually have soup from the previous chicken so I take small pieces as
I make my meals.
Lisa Of Shades
3 October 2013
Edited: 11 June 2014
Images: 13 October 2015