Baked Chicken
I use this chicken as the main dish for supper and in many of the chicken recipes in this book. It is much tastier than just boiling the chicken for your dishes. This yields approximately 1 quart of condensed broth. You can use the leftover broth to make gravy, soup, or to add more flavor to other dishes. You will need to add water to the broth because it is very strong and a bit salty. See my Chicken Broth and Homemade Chicken Noodle Soup recipes.
Ingredients
1 whole chicken
1 large onion cut into 1″ chunks
2-3 carrots cut into 1½” long pieces
2-3 stalks celery cut into 1½” long pieces – OR – 1 teaspoon *celery salt
1 teaspoon poultry seasoning
*Salt and pepper (if you use celery salt, omit salt)
4-5 crushed (and peeled) garlic cloves – OR – 1 tablespoon garlic powder
Water
1 bay leaf
3 cubes chicken bouillon
1/2 teaspoon red pepper flakes
1 large onion cut into 1″ chunks
2-3 carrots cut into 1½” long pieces
2-3 stalks celery cut into 1½” long pieces – OR – 1 teaspoon *celery salt
1 teaspoon poultry seasoning
*Salt and pepper (if you use celery salt, omit salt)
4-5 crushed (and peeled) garlic cloves – OR – 1 tablespoon garlic powder
Water
1 bay leaf
3 cubes chicken bouillon
1/2 teaspoon red pepper flakes
Preheat oven to 350º.
Place chicken in 9×13” baking dish. Add all ingredients (except water). Next, add enough water so there is about 1/2″ liquid in the pan.
Cover with tinfoil and bake for about 1 to 1 1/2 hours or until tender. Remove from oven and let rest for 5 minutes, then serve.