Yes indeed, roasting a chicken at home is an excellent thing to do. One must know how to roast a chicken, however, and then how to cut it up and have the patience to pull all that good meat off the carcass. For some reason I lived through many decades of life with the mistaken notion that roasting a chicken was something that only "foodies" and persons such as my full-time homemaker Grandma could do, for it surely involved a complicated recipe. Nope. Live n' learn, that's my motto. I've been roasting one chicken almost weekly for several years now. It's stupendously easy and delicious.
Here's my recipe:
-wash it with water, pat it dry -lay it in a roasting pan or glass oven dish (I use a glass casserole dish) -turn the oven on to preheat it to 180 C
- salt and pepper to taste - some liquid to taste-- can be lemon / orange juice / wine / a splash of vinegar for example - some herbs - can de oregano / rosemary / sage / thyme-- that sort of thing -- and bay leaves are always good - crushed garlic to taste - something "umami"-- can be Worcestershire sauce / fish sauce / baslamic vnegar / soy sauce - glorious amounts of fat!!!! Can be butter / olive oil / coconut oil / bacon drippings-- rub it all over and underneath the chicken, and push some under the skin as well
I sometimes l also toss into the baking dish: sliced apples / pears / celery /onion / parsnips / carrot / sweet potatoes-- whatever's handy that will roast up nicely with the chicken.
P.S. Sometimes the roasted chickens in the store are loss leaders— actually not so expensive. However they may be seasoned with things you wouldn't necessarily want. Plus when you roast a chicken at home then you'll have drippings with which to make homemade gravy.
Re: Process Your Own Meat
Here's my recipe:
-wash it with water, pat it dry
-lay it in a roasting pan or glass oven dish (I use a glass casserole dish)
-turn the oven on to preheat it to 180 C
- salt and pepper to taste
- some liquid to taste-- can be lemon / orange juice / wine / a splash of vinegar for example
- some herbs - can de oregano / rosemary / sage / thyme-- that sort of thing -- and bay leaves are always good
- crushed garlic to taste
- something "umami"-- can be Worcestershire sauce / fish sauce / baslamic vnegar / soy sauce
- glorious amounts of fat!!!! Can be butter / olive oil / coconut oil / bacon drippings-- rub it all over and underneath the chicken, and push some under the skin as well
I sometimes l also toss into the baking dish: sliced apples / pears / celery /onion / parsnips / carrot / sweet potatoes-- whatever's handy that will roast up nicely with the chicken.
P.S. Sometimes the roasted chickens in the store are loss leaders— actually not so expensive. However they may be seasoned with things you wouldn't necessarily want. Plus when you roast a chicken at home then you'll have drippings with which to make homemade gravy.