Aside from the far superior taste of chicken on the bone, my family came up with a list of other benefits last night at dinner, over you guessed it, roasted chicken.
1. It’s quick. Okay, well, a 4 lb bird will take about 1 1/2 hours to roast, but it is sure quick to prepare. I was lamenting the fact I’d be roasting such a behemoth after a long day at work. But I mixed up an herb, lemon, and mustard marinade, smoothed it on my chicken, and halved some potatoes, onions and carrots to go in the roasting pan, all in less than 10 minutes. With a side of spinach sauteed in 30 seconds when the bird came out of the oven, I spent less time actually making this dinner than I would have seasoning and sauteing 4 boneless, skinless chicken breasts and some sides.
2. It’s cheaper. Much cheaper. Last night’s whole chicken was $1.59/lb for a free-range, organic, grass-fed bird. The boneless, skinless version would sell for nearly five times that amount.
3. It’s healthier. Well, I can’t promise more vitamins and minerals, but it certainly has seen less commercial processing equipment than the pre-packaged chicken tenders.
4. It feeds a family. With leftovers — chicken sandwiches… chicken soup….chicken salad….
5. It’s an age-old tradition. Roasting a whole chicken has been a culinary adventure since… no joke, the Babylonian times. Your grandma would be proud.
6. Your house will be filled with wonderful aromas that will make you feel like Julia Child.
So next time you’re family is in the “chicken-rut”, grab a whole bird and give it a roast.