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Roasting a Whole Chicken for the Pure Joy of the Dark Meat

One of my all time favorite meals to cook for my family is a whole roasted chicken.  Why you might ask?

A. It’s affordable

B. There’s enough meat leftover to cover the next night’s dinner  (see A. above)

C. I’m pretty much assured that all three of my kids will gobble it down, no questions asked

D. Because I cooked it, it’s almost guaranteed I can snag a leg when no one’s watching (oh how I love biting into that juicy, savory dark meat!)

Growing up in a household full of meat loving carnivores, I hardly ever had the opportunity to snatch up some of the precious dark sustenance.  The aunts and uncles and grandparents and parents would all claim their stake first, stating matter of factly that their palates were “more refined and able to appreciate the complex flavor” of the dark, moist meat better than our own.  One uncle would even go so far as to hide a turkey leg on Thanksgiving before the finished bird even made it out to the table, assuring himself a satisfying late night snack after the first round of the holiday dinner haze wore off.

As a child I always thought this dark meat hierarchy to be unfair, but now that I’m an adult myself I know better.  I’m afraid of the day that there are three teenage boys living in this house.  Once they discover the juicy, tender, delicious dark meat secret I’ve been keeping from them, I’ll have to buy two chickens just to satisfy everyone because I’ll tell ya right now that this here mama ain’t sharing her chicken leg with no one.

Ingredients Needed:

1 Whole Chicken
1/4 Cup of Soy Sauce
1/8 Cup of Teriyaki
1 Tbsp of Worcestershire
1 tsp of Sugar
3 Cloves of Garlic
1 Lime, Juiced
11/2 Inch Piece of Ginger, Chopped
3 Tbsp of Butter

Cut the butter into six pieces and place it under the skin of the chicken.  Mmmmm, butter.

Now, in a baking dish mix up the soy, teriyaki, worcestershire, sugar, garlic, lime and ginger.

Stuff the lime halves into the cavity of the bird and cover it with the delicious soy mixture.

Cover the bird and place it into an oven preheated to 350 degrees for 1 hour.

After the hour is up, remove the cover, baste the bird and then turn the temperature up to 375 degrees.  Cook it for an additional 45 minutes or until the internal temperature reads 165 degrees.

If the top is getting too dark , you can place a piece of aluminum foil lightly over the top (don’t seal it, just lay it over the top).

Check this out.  Do you see why I love whole chickens?  How tempting is that?

Those legs they are a callin’ to me.  If you’re nice I just might share a wing with you.  I did say might.

I am linking up this week to the Hearth and Soul Blog hop over at Alex’s.

Ginger Soy Chicken

Ingredients:

1 Whole Chicken
1/4 Cup of Soy Sauce
1/8 Cup of Teriyaki
1 Tbsp of Worcestershire
1 tsp of Sugar
3 Cloves of Garlic
1 Lime, Juiced
11/2 Inch Piece of Ginger, Chopped
3 Tbsp of Butter

Directions:

Cut the butter into six pieces and place it under the skin of the chicken.

In a baking dish mix up the soy, teriyaki, worcestershire, sugar, garlic, lime and ginger.

Stuff the lime halves into the cavity of the bird and cover it with the delicious soy mixture.

Cover the bird and place it into an oven preheated to 350 degrees for 1 hour.

After the hour is up, remove the cover, baste the bird and then turn the temperature up to 375 degrees. Cook it for an additional 45 minutes or until the internal temperature reads 165 degrees.

If the top is getting to dark , you can place a piece of aluminum foil lightly over the top (don't seal it, just lay it over the top).