Darn Good Roast Chicken

Darned Good Roast Chicken
This week you are getting “scheduled” posts, as my internet access will be officially turned off Monday morning. A neighbor has offered me the use of hers, but I have a myriad of last minute appointments, company coming, and a move to Arizona to pull off this week, so I am promising nothing.

Anyway, I found the basis for this recipe here on Darcylee’s blog. I had 15 pounds of chicken hindquarters in the freezer (that I bought for 45 cents/pound!). I decided to cook them all up at once, de-bone them and pack them back in quart sized bags to eat this last week. Here is how I changed the recipe:

Darn Good Roast Chicken
  • 4 tsp salt
  • 2 tsp paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 2 teaspoons fines herbs
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  1. Rub all over the chicken pieces.
  2. Let sit on the counter 30 minutes.
  3. Bake in 250 degree oven for 3½ hours (not as long as a whole chicken because pieces cook faster).

The meat will literally be falling off the bones. Eat it right then or debone it and save it for other recipes.

Some options for use: chicken salads, sandwiches, soups, casseroles like enchiladas, divan, or fried rice, add to spanish rice, serve with dumplings, the possibilities are endless. This chicken has such a wonderful flavor, though, you may find yourself just eating it plain!



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