There are lots of options of what to do with that whole bird, but first let’s talk about sizes, how many they feed, etc. For reference, I normally get a 4-5 pound chicken from our local CSA or Whole Foods which feeds the 2.5 members of my family for about a week. Specifically though, that first night, the breasts will normally feed us, with a lot of leftovers. That is just us though, so take that into consideration. If you have more than 2.5 people in your family, buy a bigger bird!! Or buy two depending on how many mouths you need to feed. You’re all pretty good cooks, so I’m not too concerned that you don’t know how to double/triple/quadruple a recipe for the army you’re feeding.
The most important part of this is that NOTHING in this bird will go to waste. Just because you may not like dark meat doesn’t mean that you can’t use it for something else and do NOT, whatever you do, throw out that carcass. That’s going to be part of the “Carnage” that we’ll be talking about later.
So the most basic recipe for a whole chicken is going to be roasting it. This is going to be a little like preparing your Thanksgiving Turkey but on a much smaller scale. Same idea though. And it looks fancy, so people will think you’re totally amazing for whipping out this fabulous chicken dinner on the fly… because once you get good at it? It’s DAMN easy.
Congratulations, you have just cooked a WHOLE roast chicken.
Slice up whatever part your family wants to eat, surround it with the deliciously buttery veggies and voila! You are a culinary master.
So on a side note: Whatever you don’t eat, make sure to save. Strip ALL the meat off of that bird, and put it in a container to be used in our Leftover series, then put the carcass, skin, etc in a plastic bag and put it in the freezer. That will keep until we’re ready to deal with the Carnage.