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Calorie Count Blog

Perfectly Roasted Chicken


By +Janice D'Agostino on Apr 12, 2013 10:00 AM in Recipes

Always start out with a larger pot than what you think you need. ― Julia Child

It is so simple to grab a roasted bird from the grocery store on the way home from work, unfortunately the sodium levels (even in this tiny serving) may well ruin your daily log. Instead, make chicken roasting day a family tradition and roast two birds, side by side, in the same pot. Serve one right then and there, and save the second chicken for a weekday home-made fast-to-fix dinner. 

When you eat white meat only, log with this. Those that love dark meat, should log with this. The skin needs to remain on the roasting bird to seal in the juices, but you don't have to eat it. If it turned out so deliciously crisp that you had a little nibble anyway, add this to the log - in addition to the meat entry. Adjust each logging link to match the amount you ate.

A recipe may call for salt, but you can easily omit it if you eat low sodium. Add flavor by tucking veggies inside the cavity before roasting, slip a few garlic cloves or unsalted butter (or low sodium bacon) under the skin, and rub the whole thing with herbs and a pinch of oil. You won't miss the salt. All you need now are a few new recipes!

The Mayo Clinic earned a standing ovation for creative use of a balsamic vinegar reduction sauce in Balsamic Roast Chicken. Log with these nutrition facts.

The Refined Chef’s Indian Seasoned Roast Chicken with Lentil Brown Rice Pilaf includes one of my favorite anti-arthritis seasonings – turmeric. Use this to log the complete meal.

For stunningly juicy white meat, make this beautiful Upside Down Roasted Chicken with Tarragon and White Pepper. The nutrition facts are included in the recipe. 

Marinate the chicken for Chinese Roast Chicken over night (or while you are at work). Pop it into the oven when you get home and enjoy. Choose low sodium soy sauce and log with these nutrition facts.

Claire’s version of Classic Roast Chicken would have made Julia Child proud (although Julia would have used a lot more salt). The nutrition facts are provided within the recipe in two ways - regular and low sodium.

No oven? No problem! Join A Year of Slow Cooking and get your crock pot ready to make Whole Chicken in a Crockpot! Log with the plain meat links above and log the dressing separately.

 

Your thoughts… 

Have you ever made your own roast chicken or do you only buy it pre-cooked? Do you prefer a classic roast or do you season with something unique? Share your recipes and ideas for making whole chicken cooking a breeze with everyone here! If you need help with a recipe or your nutrition facts, leave your question at Recipe by RequestTo have your recipe added to CC Palate, please send it to me via pmThis article may be reprinted (including bio) with prior permission from the author.

 



Comments


We love roasted chicken, and I will try each and every recipe here.  Never thought about doing two at a time, but that's a great idea!



I planted a "tarragon forest" under the paper birch tree last year. :D I know which recipe I'll be cooking up. Excellent blog today as I could happily eat roasted chicken and turkey every any day.



I just roasted some the other day, and it came out so well I want to share. 

I seasoned three leg quarters, put them in a pan, poured a can of (low sodium nonfat) broth over it, added a loose foil cover, and popped it in at 325.   We were going to be out of the house and I didn't want it to overcook. 

Two hours later, the house smelled wonderful, the chicken was perfectly done.  And the big plus?  Legs for the kiddo, and the broth, which was now seasoned with all the chickeny goodness and seasonings I'd added.  It made the perfect 2 2/3 cups of "water" I needed for the instant mashed potatoes.  (It was a school and Scouts night - some days I take all the help I can get!)   I added a little powdered garlic and those spuds were so delicious my son didn't add salt OR butter.  Of course, there WAS fat and salt both already in there, but he didn't add anything to them, which I consider a win.  He shoved his veggies into his potatoes and ate them together, which meant he didn't butter them, either!  I was very pleased.  And all because of how I roasted the chicken...definitely will do that again. 



Home roasted chicken is AA+. So easy and makes the house smell wonderful. The 2 chicken idea is a winner...use the oven once for 2 or more meals. I always take the breasts and thin slice it for sandwiches, so much better than processed. Also use some for some iof the meat for quick chicken Caesar salads. I then use the carcasses to make my own broth, or soup. Easy too, just throw in an onion, garlic, celery and carrots! the broth can be frozen into cubes for convenience, if you like.



Great reminder about roasting two chickens at a time.  The last time I used my crockpot to roast a chicken.  It will easily hold two which provides great protein source and chicken for other recipes.  Since I started logging Calorie Counter, I realize how much sodium seems to be in everything.  Now, I prefer to cook everything on my own, rather than buying packaged food.  It takes up more space and you have to be diligent not to let things go bad. It just takes a little planning to have it work.  Cooking chicken ahead of time sounds like a great part of that plan. 



Sodium Benzoate, sodium propionate, and benzoic acid will be permissible for use to preserving and treating meat and poultry products. Another way to harm our health.  Did you know all of the ingredients that may not be listed in your chicken and poultry products?




I cook my chicken in a crockpot and then finish it off under the broiler for 4-5 min.  Best of both worlds!



I *love* roast chicken.  And you have some great new ideas I want to try!  If you get a 7 lb roaster, you can have three or four meals plus some wonderful chicken soup.  Roast it on Saturday for a festive meal.  Clean the meat off the bird on Sunday, and then make a delicious broth from the carcass.  And it smells wonderful as it simmers!



All the recipes sound delicious.... my problem is that no one eats the dark meat, only breast meat.  What's a person to do??



Hi Krazikate,  I don't actually like dark meat that much myself.  However, I find that if I combine it with white meat in recipes that I make with leftovers -- like, say, a stir fry or chicken vegetable soup or chicken in fried rice -- I don't mind it combined with white meat and veggies.  Today's chickens do not have as strong-tasting dark meat as in year's past.  The flavor seems to blend in when combined with white meat and various vegetables.  You might start with a stir fry and see what you think.



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