Again, one of the things UDA isnt, is a culinary site, frankly in the field my menu is pretty basic( yet- tasty and nutritional!...), usually of the "add stuff to boiling water" variety- while eschewing prepackaged "backpacker" freeze dryed folderol. Having established that- here's what has become a bit of a favorite around Casa De Accidente:
Ingredients: 1 whole chicken, salt, pepper ( optional garlic cloves or onions)
Equipment: roasting pan, ( big enough for a chicken...) paper towels, cotton twine for trussing, trussing needle...
Recipe: Preheat oven to 450F. remove neck, giblets, etc. from chickens cavity. Pat dry with paper towels inside and out. If desired( absolutely not necessary and I don't usually do it... )add garlic cloves or onion to cavity. Truss bird( again, you don't have too, if you want too, and don't know how, Google "trussing Chicken".. but it ain't rocket science....). Salt and pepper chicken. Put chicken in roasting pan, with lid on (for the simple...) and cook for one hour at 450. rest bird for 15 minutes, save liquid( and, I add this grudgingly..save neck, giblets for dogs- or soup....assuming you like Offal Soup...I damn well DO NOT...you're on your own there..)....
Eat chicken.
...and some simple side dish...rice, or potatoes perhaps...
After you've had enough of chicken sandwiches etc, boil whats left of the carcass in its own juices and have some kind of lovely chicken soup.....
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