Learning to Cook: No.2 - Roasted Chicken

Alright, my first true "Learning to cook" session (stuffed zuchinni) turned out to be pretty good. That being weeks ago I figured I need to take another stab at trying something out of my confort zone to broaden my cooking comfort zone. I lucked up and found a whole chicken (97cents a lb.) mislabelled at the Kroger for 97cents and this was a 6lb bird. I had already planned the assault on the grocery store by looking up the recipe before hand. Purchased some Rosemary and a medium onion. When I got home we froze the chicken because we hadnt planned on cooking the chicken until the next weekend. (Sidenote: It takes about 2 days to 2+half days to thaw a froze solid chicken in the fridge, we started our thawout on Thurs morning to cook it Sat evening).

Prep Work: Rinsed Bird, Remove Neck and Liver, possibly Gizzard from the cavity of the chicken. Stuff the chicken with 1/4 cup of Rosemary and Medium Onion(Quartered). Stuffing the chicken is what I believe to be a key element of getting a moist chicken at the end. Also Rub seasonings on the outside of the chicken, Salt and Pepper to taste. Place in a Roasting Pan(I used a cheap-o Aluminum one). Cover bird with Aluminum Foil for 3/4 cooking time. Cook in a preheated oven @ 325degrees for 20 min per Pound. 6lbs = 2hours. Remove the aluminum foil and return to oven for 30 min. During the last 30 minutes I bumped up my temp to 425 to further brown the skin. Cook until you reach 180 degrees measured in the center of the Breast or Thigh.

My Reults:

My Review:

Very moist, good easy recipe. Next time I think I will flavor inject a bird.

If you havent tried to roast a chicken, try it!