Juicy Chicken for Thanksgiving!
I make chicken in the crock pot all the time and since we celebrated Thanksgiving early since my husband is working on Thanksgiving Day, I decided I'd make it special and put it in the oven instead. If you're prepared, you can make a delicious and juicy bird with hardly any effort. Here's how I did it.
Whole chicken or turkey, giblets removed
1/2 stick room temperature butter
about 1/2 cup parsley
3 cups chicken broth/stock
1 celery bunch
1 large white onion
Preheat oven to 325. Mix the chopped parsley and butter together and put to the side. In a large broiler pan, add chicken broth, celery and onion. Lift the skin of your bird on the breast and add the butter/parsley mixture. Don't remove the skin, lay the skin back down on the breast.
Place our chicken breast side down. For the first hour in the oven, cover with tin foil. Once it's cooked for 1 hour, flip it over to breast side up and raise the temperature to 350 degrees, uncovered. Baste and bake for additional 1/5-2 hours.
Let your bird rest for 10-15 minutes covered with tin foil before slicing and serving. This will give it ample time to redistribute the juicyness.
Eat and Enjoy!!
P.s. I did place 1/2 of a white onion in the cavity of the bird. You can never have enough onion!
P.s.s. Save the juice in the bottom of the pan for gravy or strain it and freeze it for another recipe!