Cooking a Whole Chicken

Even though I have a degree in biomedical science and spent an entire semester dissecting a dog, I have always been a little afraid of cooking a whole chicken. But they were on sale at the Sams, and I decided it was time to tackle cooking a whole chicken, so I could add it to my homemaker credentials.

I really am not qualified to be a homemaker, but I am thankful that God called me to this position and equips me every day.

Today's equipping, came in the form of the Juicy Roasted Chicken recipe from www.allrecipes.com.

I started with this raw chicken, added a little salt, pepper and onion powder.

About this time my 6 year old walked in and asked, "What is that?!" I explained to him that it was a whole chicken, well, minus the head and feathers and feet. He then looked at me funny and said, "Where did you get it?" I really think he thought I killed it myself, perhaps smuggled one home from the livestock show we visited on Saturday. He was relieved when I replied, "the grocery store".

I was really glad the 6 year old hung around for the stuffing butter and celery inside the chicken cavity, because he made for a good giggle companion and photographer while I held open the bird!! The momentous occasion of me cooking an entire chicken had to be documented for posterity!

Finally, I had fun arranging the dollops of margarine, notice the margarine tucked under the wings like hidden Easter eggs!

Next, I stuck it in the oven for about 1 hour and 15 min., went outside and played with my kids, and then pulled it out to check it. I dug way to the back of my drawer with odds and ends cooking items and managed to find the meat thermometer -- definitely a lesser used item around my home! I stuck it in, remembered something I'd once heard about not allowing the probe to touch bone, and found myself cheering on the little needle as the temperature reading climbed higher and higher. It was not at all like taking the temperature of one of my children when I watch the readout and cringe with each notch higher it moves!

The thermometer kept stalling out around 170 degrees and I was going for 180, so I had to stick it back in a few times. I think my chicken was a little larger than what the recipe called for. Anyway, I punctured my poor chicken dozens of times taking its temperature, but finally hit the 180 degree mark and was able to move on to the "letting it sit" step.

It turned out very tasty and my husband was incredulous that I "made it from scratch?" As in, did not pick up a rotisserie chicken from somewhere!

I am thankful for the opportunity to be a homemaker, thankful that God has brought me to this place in life where it is a joy to cook a whole chicken, and so incredulous that I just created an entire blog post dedicated to my cooking of the whole chicken!


Find more Tasty Tuesday at Forever...Wherever, Gratituesday at Heavenly Homemakers and Tackle It Tuesday at 5 Minutes For Mom.