Garlic Rosemary Roast Chicken

28 Jan


Okay, okay. I know. Another roast made with bacon fat. Well I just can’t help myself 🙂 Rinse your chicken and remove the giblets. Rub it down with bacon grease. Sprinkle each side with 1 tsp salt, 1/2 tsp freshly ground rosemary, 1/2 tsp garlic. I don’t have a rotisserie, but I do have metal skewers which I poke through each shoulder down through the bottom and across under the wings and legs to prevent the chicken from touching the bottom of the pan. Cook on 375 for approximately 2 hours for a 5 pound chicken.

THEN…. Once the chicken cools I immediately eat the crispy delicious wings before I clean all the meat off the bones. I then put the bones in a pot with water and this is the important part: scrape the brown crispy drippings from the bottom of the chicken pan and add it to the pot. Bring to a boil, agitate, and turn it off to cool. Pour the broth into a freezer bag and store for the next time you want to make soup or the next time you get sick. I never waste a chance to make a nice chicken broth 🙂

5 pound chicken
2 tsp salt
1 tsp garlic powder
1 tsp freshly ground rosemary
6 to 8 metal skewers
9×13 inch cake pan
tin foil
bacon grease


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: