Southland Colony whole roasting chickens are always on our top seller list, and that’s because they are miles away from the sad little birds sold on styrofoam trays. Weighing about six pounds, this is a chicken dinner you will truly enjoy, with enough left over to enjoy again!
Add to your order:
1 Southland Colony whole roasting chicken
1 pkg Splendor Garden poultry spice
You will also need:
1/2 cup water or chicken broth
Salt & pepper
Two days before you want to eat: remove bird from freezer and allow to thaw in the fridge. (Always store the chicken in the lowest part of the fridge and put it into a dish to catch any drips.)
The day you want to roast: If you like extra crispy chicken skin, pat the bird dry thoroughly with paper towels and leave it out to dry even further as you prep the rest of your ingredients. A sprinkle of salt will enhance the flavour and dry the skin futher.
Preheat oven to 350 F.
Prep the chicken: Use any oven safe pan, but we recommend roasting for the first hour with a lid on, to seal in the juices. If you don’t have a lid, cover with foil. Stuff the bird’s cavity as desired; try a few lemon slices and some herbs or half an onion. If you’re really no-fuss, a sprinkling of poultry spice in the cavity will impart flavour, too. Place the bird into the roasting pan, and sprinkle with pepper and sprinkle generously with poultry spice. Add 1/2 a cup water or chicken broth to the roasting pan.
Pop the bird into the oven; plan to roast for about two hours. Remove the lid for the last hour of roasting to brown the skin! Test for doneness with meat thermometer; if you don’t have one, cut into the bird and watch for the juices to run clear.
Click here to download the printable version of this recipe.