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Ingredients |
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Italian Name |
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1 whole organic chicken (if
not organic, go all natural without any injections) |
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pollo |
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handful of garlic cloves |
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l'aglio |
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olive oil |
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olio di oliva |
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2 - 3 stalks of celery (optional)
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sedano |
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1 or 2 onions (optional) |
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cipolle |
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Please note: raw chicken juice
and meat is very dangerous to ingest. It can contain salmonella
which is very serious. Please take extreme caution to avoid
cross
contamination with utensils and other ingredients by constantly
washing your hands with soap after handling the meat. Even
if you handle the chicken and then go for more olive oil,
that is cross contamination! Protect your health and enjoy
a wonderful meal! |
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Pre - Instructions |
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Preheat
oven to 375 degrees F. |
| 1. |
Remove gizzards (chicken
insides) |
| 2. |
place a large bowl
in since (prevents chicken from falling into the sink) |
| 3. |
Rinse chicken with
water |
| 4. |
Pour salt all over
chicken liberally (inside of chicken too) and rub, rub, rub
to remove bacteria and make it clean. |
| 5. |
If you can, remove
some of the chicken skin for less fat (especially the skin
that holds alot of the fatty fat that is nasty). |
| 6. |
Rinse and repeat then
drain and set in baking pan |
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Instructions |
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| 1. |
After prepping the
chicken, place gloves under the skin and in the meat. I use
a knife to cut slits and then slide the pealed cloves in the
slits. |
| 2. |
Drizzle olive oil
into chicken and rub all over it. Add more oil if need be.
If you use too much it will taste oily. |
| 3. |
Place chicken breast
side down in baking pan (optional for me depending on my mood) |
| 4. |
Place some celery
and onion around the chicken and some inside (do not pack
it inside!) |
| 5. |
Cook 20 minutes uncovered
then flip the bird over and cover with some foil tented to
prevent burning. |
| 6. |
Cook an additional
1 hour. |
| 7. |
Remove foil and pour
some of the chicken juice over the bird and cook another 30
minutes or so. |
| 8. |
It is the last 15
minutes or so that the juices will really be noticeable in
my opinion. |
| 9. |
Check the meat in
the thicker areas to make sure there is absolutely no pink
and the juices run super clear when you prick or cut the chicken |
| 10. |
Set aside the celery,
onions and juice to use for your chicken stock and broth. |
| 11. |
Serve chicken on nice
platter and enjoy! |
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Tip #1:
I'll post some other whole chicken recipes, but you can add
lemon juice on the chicken when cooking, or add some chopped
parsley to the olive oil rub. |
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Tip #2:
I (or my hubby) will cut the chicken in the kitchen where
I'm more free to make a mess and then plate the chicken rather
than trying to do it all at the dinner table. |
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Side Dish Suggestions:
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Italian bread ( sourdough
bread is good too) |
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Italian Green Salad
with Olive Oil (get my
recipe here) |
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Mashed Potatoes (okay
that's not italian but it works! |
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Italian Green Beans |
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This recipe can be
distributed but cannot be resold. All rights reserved. Copyright
2009. To obtain rights of use contact us by visiting our
About Us page and contact me directly. |
