In a world filled with recipes that call for boneless skinless chicken breasts, you may find it hard to switch to buying real chicken. It’s usually bone-in, skin-on, and most often not even cut up. That can be intimidating if you aren’t used to cooking chicken that way. Not to mention there will be a little bit of sticker shock when you realize a whole chicken can cost $12-15 when you buy free-range. So here is a great way to make the most of that chicken.
Wash the chicken in cool water inside and out. Pat dry. Cut up an onion into largish chunks and stuff inside the cavity of the chicken. Mix the following spices and cover the outside of the chicken in the mixture.
8 tsp. sea salt
4 tsp. paprika
2 tsp. onion powder
2 tsp. dried thyme
¼ tsp. cayenne (optional)
1 tsp. black pepper
1 tsp. garlic powder
Let sit in the fridge for a few hours or up to 24 hours. Preheat your oven to 275 degrees. Roast the chicken for 3 hours. This will make the skin crisp up nicely and it will taste similar to a rotisserie chicken.
After serving this up to your family, save the bones to make stock as well as 2 cups of shredded chicken to make this soup.
Butternut Squash Soup
4-5 lbs. of butternut squash
1 small onion, chopped
2 cloves garlic, minced
3 carrots, shredded
1 tsp. cumin
2 T sea salt
2 T black pepper
1 finely minced jalapeño pepper
4 cups chicken stock
Cut the squash in half and scoop out the seeds. Steam for 20-30 minutes until soft and able to be scooped out of the skin.
In a pot, brown onion in olive oil. Add garlic, shredded carrot, and minced jalapeño. Stir until carrot begins to soften. Add cumin, salt, and pepper. Cook for another minute. Add squash and chicken stock. Puree with an immersion blender (or transfer to a regular blender in small batches then return to the pot).
Combine 1 tsp. each of the same seasonings you used on the chicken above and mix it with your shredded chicken. Stir into the soup.
Serve topped with tortilla chips.