Adam and I love baking and roasting whole chickens. However, we suck at it - really I mean it! No matter how long I cook it once he cuts in to it it's still bloody and we have to end up microwaving it - and somewhere along there we end up getting angry at one another that dinner is "ruined!"
Last night I baked a chicken so I can have leftovers for the week.
And wow it actually worked. Adam said he didn't know what to do as he was carving it that there wasn't any blood coming out.
I put a layer of onions, carrots and celery on the bottom of the pan. I put the chicken on top of it. I drizzled with olive oil, sprinkeled with salt and pepper and rosemary. Then I added about 1/4-1/2 cup of water with the veggies and some bay leaves. I baked it in the oven at 350 for 2.5 hours. PERFECTLY done - tender, crispy skin, flavorful and not bloody!
FINALLY!!! I learned how to bake a chicken - mom would be so proud!