Roasting a whole chicken may be one of the more daunting culinary projects a cook may try, but it shouldn't be. All it takes is a couple of pantry basics, and an hour or so of your time - you needn't truss your bird, or even remove the wishbone, if you don't want to. As well, choosing to cook a whole bird, as opposed to a breast or thighs, is much more economical, when you think of the amount of meat you get per dollar spent. When properly cooked, you end up with moist meat that can be eaten alone or used in other recipes like enchiladas or chicken salad. You can also use the bird's carcass to make a real special treat - your own chicken stock.
- 4 yellow onions, peeled and chopped into 6 segments
- 4 apples, preferably Cortlands
- One 4–6 pound whole chicken, preferably organic
- Salt and pepper
- 8 sprigs of sage
- Olive oil
Preheat the oven to 450 degrees. Cut the apples into quarters, making sure to remove the seeds in the center. Combine the onions and apples together in a roasting pan.
Rinse the chicken and pat dry. Place on the bed of apples and onions, breast side up. Season the cavity liberally with salt and pepper, and then stuff it with the sage, onions and apples.
Drizzle the chicken, and apples and onions, with olive oil and season everything again well with salt and pepper. Place the pan in the oven and roast for 50 minutes, or until the juices run clear when pierced in the leg and thigh.
Let the bird rest for 20 minutes before carving so the juices can re-settle.