Now and then there will be a good sale on whole chickens, and theoretically one could buy a few and cut them up and freeze them for later use. I have done this. But, with all the convenience of boneless skinless chicken meat readily available, one may begin to feel cutting up a chicken herself rather tedious.
Enter the Sunday Roast- who doesn't like roast chicken? Guess what, it's easy to make, and the pan is even cheap to buy if you don't already have one. After the Sunday Roast is eaten, pull all the left-over meat off the bones and freeze for future repurposing. -Chicken Salad, Chicken Enchiladas, Chicken and Dumplings, Chicken BBQ Sandwiches etc. As for the left over bones; remove the neck, spine and tail and boil the rest with carrots and celery and then strain for a nice stock to make soup, gravy, or stew with. Economical, easy, and yum nommy!
Here's my tried and true recipe for Roast Chicken that also makes one succulent turkey for us every Thanksgiving! (Just adjust bake time and use a roasting bag.)
1 part Salt
1 part Rubbed Sage
1 part Poultry Seasoning
1 part Lemon Pepper
1/4 Cup Softened Butter
Mix seasonings together in a small dish.
Rinse chicken removing extra fat, skin and organs from cavity. Also there are two dark soft pouches on either side of the spine in the hip area or under the ribs.- Pull them off and discard them since they tend to be bitter and can ruin the flavor.
Next place two cleaned carrots in the bottom of the clean roasting pan, celery is a permissible accompaniment to the carrots if you wish. Place chicken breast-side up on carrots.- This is the position we use to roast the chicken. (If using a roasting bag for a turkey, the carrots and celery would be inside the floured bag with the turkey, and it's easier to season the turkey before you place it in the bag.)
Rub butter all over chicken inside and out following butter with seasoning mixture rubbing into meat under the skin where possible. Be sure to rub butter and seasoning all over inside cavity as well.
Place chicken in a 350 degree preheated oven. I used a good toaster oven last and cooked it for an hour and 50 minutes. Then let it rest covered in foil for about 15 minutes. My meat thermometer read 180 right out of the oven deep in the thigh and then the breast.
See, easy peasy using common ingredients kept on hand. Enjoy!
P.S. For easy go to gravy without the fuss of skimming and straining drippings. Use a good bullion powder to make broth, then add to bubbling butter, salt and flour in a pan and cook to disired thickness. Makes tasty and light gravy. This has worked for me when making beef gravy as well.