I’ve been watching so much Barefoot Contessa on TV. I decided to copy her roasted chicken technique. It’s so simple, I had to make it. I admit it! I get in cooking routines and forget to try something new.
Now, this ‘technique’ is not new to the cooking world, it’s just new to me and maybe you, too. It’s new for me, because I usually cook my chicken in a stock pot with veggies and herbs, so I can have chicken broth as well. However, Ina’s right about roasted chicken verses the stock pot method, roasted chicken has a better flavor. I noticed it more in the quality of the leftover chicken that was eaten the next day. The roasted chicken retained it’s roasted flavor.
HERE’S ALL YOU HAVE TO DO
- 4 chicken breasts with skin & bones
- olive oil
- coarse salt & pepper
Preheat oven 350ºF degrees.
On a baking sheet covered with heavy duty foil, drizzle and coat breasts with olive oil. Season with salt and pepper on both sides. Bake uncovered for 35 to 40 minutes. Remove skin, then cut up or shred chicken as needed for your recipes.
Side note: If you bought skinless breasts, simple cover with foil so the meat does not dry out.
This is a BIG time saver for me. I roast the chicken in the morning, let it cool, then divide it up. I store extra roasted chicken in thick freezer bags to use for future meals:
- Chicken and Dumplins
- Creamy Chicken Noodle Soup
- Roasted Chicken Salad
- Simple Chicken Tortilla Soup
- REAL Chicken Chili
If you’re interested in more of Barefoot Contessa recipes, Barefoot Contessa at Home has a great collection. I highly recommend adding this book to your library.