Chicken is one of the most prized animal proteins on our Quebec tables. And guess what? Chicken-based recipes are the most searched online! However, while we often talk about drumsticks, breasts, or thighs, the whole chicken is sometimes a bit overlooked, perhaps perceived as more intimidating or complex to prepare. Yet, it is often much more economical to buy a whole chicken than in pieces, and this becomes even more relevant in these times when food inflation is on everyone’s lips. If you are one of those hesitant to venture into preparing a whole chicken, this article is for you.
Two birds with one stone: Homemade broth and shredded chicken
Let’s start easy! Take your whole chicken and plunge it into a large pot. It’s time to prepare a homemade broth while cooking our chicken. Fill with cold water, then add the vegetables and aromatics you like: carrots, onions, celery, peppercorns, and a bay leaf. Simmer until the chicken is so tender that the thighs easily detach. Then remove your chicken, shred that wonder, and strain the broth for delightful future soups. You have two super versatile homemade ingredients for your upcoming recipes! And a little bonus, the shredded meat will be perfect for your sandwich preparations.
Spatchcock method: Quick and even cooking
Ever heard of spatchcock chicken? This method involves removing the chicken’s backbone so that it can be flattened, allowing it to cook evenly and in record time. Arm yourself with good kitchen scissors and follow the spine, cutting on both sides to remove it. This technique is often used for BBQ cooking, but it works just as well in the oven. Why do I love this method so much? Because it allows the chicken to cook more quickly. And if you need a recipe to try this technique, why not try Portuguese chicken? With its tasty marinade and roasted potatoes, it’s a guaranteed hit every time!
Oven Roasting: A classic and tasty method
Ah, roasted chicken! It’s comfort, family Sundays, and hearty meals, all in one. Roasting a chicken in the oven may seem pretty standard, but it’s precisely this simplicity that makes it such a wonderful method. You can season it however you like. My suggestion? Stuff the chicken with lemon quarters, garlic, and fresh thyme. And don’t neglect the skin! Rub it with olive oil and coarse salt so it becomes beautifully crispy during cooking. It’s not only delicious, but it also helps retain moisture, making your roast chicken a true juicy delight.
And there you have it, with these tips, you’re all set to impress your family and friends with a beautifully roasted chicken that’s bound to steal the show on your dining table! Happy cooking!
Constance Tassé-Gagnon
Deputy Director of Product and Partnerships
Constance, a true culinary globetrotter, always on the lookout for the latest gastronomic trends. With 15 years of experience as a cook and pastry chef in Montreal’s gourmet restaurants, she excels in the art of dining and is always ready to host a memorable gathering. Her heart belongs to traditional Quebec cuisine, but her soul tirelessly explores flavors from around the world. Follow her for invaluable culinary tips and extraordinary taste discoveries that will make your next event an absolute success!
