In a from scratch home, bulk meats are your friend!

Learning how to cook a chicken is one of those necessary skills as a homemaker. It is one of those things that seems like a big deal to learn until you do it, and then you find out how crazy easy it is. This is a great type of meat to use if you are wanting an easy dinner tonight and leftovers that you can make something new out of tomorrow. It is also a great base to start with on meal prepping day. Just cook the chicken then shred the meat and divide into portions for future meals. This post is not styled like a recipe since it is more of a how-to, but if you try out these methods, I hope you will comment and share how it went!

The very first time I cooked a whole chicken myself, I was grossed out by handling the bird and the giblets, and even from picking the meat off the chicken bones after it was cooked. I will tell you, though, it does not take you long to get used to this, and it is not as much work as it seems. If you are a new homemaker in this boat, resisting cooking with whole chickens because of the yuck factor, I urge you to just make yourself do it. The pay off is well worth the discomfort, and the discomfort does not last long!

In this post, I will give you directions for 3 different ways that you can cook a whole chicken that are each so easy, you will be shocked that you had to look it up!

1. In the Croc Pot

This is probably my favorite way to cook a chicken because–let’s face it–croc pot meals are a life saver as a mom.

Step 1: I prep the chicken by removing it from the packaging, removing the giblets from the cavity (if they are included), and then washing the chicken.

Step 2: Pat it dry. (If you like the crispy skins on rotisserie chickens, this little easy to overlook step is actually how you get that!)

Step 2: I place the chicken in the croc pot, and rub a little bit of olive oil into it, lifting the skin to rub some directly onto the chicken breast.

Step 3: I then rub a blend of seasonings into the chicken the same way. Experiment with your own blend and ratios, it does not have to be specific. However, to give you a point of reference, I often use a mixture of salt, pepper, garlic, onion powder, oregano, and basil. I will make a note below with measurement amounts to give you a point of reference!

Step 4: Stuff the cavity with an onion and a lemon, and turn the croc pot on. A good rule of thumb is to cook 6-8 hours on low or 3-4 hours on high for an average 4-5 pound chicken.

2. Roasted in the Oven

I’m going to be painfully simple here…You prep the chicken for this method of cooking the exact same way as for the croc pot! Wash it, pat it dry, rub it with oil and seasonings, and place it into a baking dish, baking sheet, a cast iron pan, or a Dutch oven. Truly, whatever you have to use that is oven safe will work. I like to use my cast iron pan simply because it does not currently have a home in my house, so it is always out on the stove and available–and you know I like to keep things uncomplicated!

Roast your chicken in an oven that is preheated to 425 degrees. A good rule of thumb on timing is to give it about 15-20 minutes per pound. For most chickens, one hour should be sufficient time for it to completely cook. However, to double check, ensure that the chicken has reached an internal temperature of 165 degrees at its thickest point. If you do not have a meat thermometer, another simple way to check is to cut into the chicken and look for the juices to be clear not pink.

The great part about cooking your chicken this way is that it will create a deliciously crispy skin. Most of the time required on this meal is thawing and baking time. This makes it a super easy and mostly hands off meal if you have time to plan ahead for it. Serve this chicken alongside roasted potatoes and your favorite veggie for a well balanced, easy dinner.

3. Boiled on the stovetop

This is a great way to cook your chicken if you want to use it up in soups because it gives you both a great broth or meat stock and the cooked meat. Preparing the chicken for this method is easier than roasting it. Most of the work comes in after the chicken is cooked this time.

Step 1: Wash the chicken and remove the giblets.

Step 2: Place the chicken in a large pot, and fill the pot with water until it covers the chicken by about an inch or so.

Step 3: For optional flavor, you can add some chopped onions, seasonings, a chopped lemon or some apple cider vinegar. (I usually will just add some chopped onions to keep it simple, and I season my broth later when I decide what I want to include in my soup. However, experimenting here will definitely lead to better flavored chicken.)

Step 4: Bring the water to a boil and then reduce to a hot simmer. Simmer the chicken until cooked through and the meat is falling off the bone. This usually takes at least 1-1.5 hours.

Step 5: You can save the broth at this point for soups. However, I recommend picking the meat off of the chicken, and placing the bones and cartilage back in the pot to boil for another 2-3 hours. This creates a richer, more nutrient dense broth without overcooking the chicken. I will explain this further below.

The added benefit of stocks and broths

Don’t throw away the bones or the broth! These are great by-products of cooking this way. I have another post dedicated to this topic here, but to get an overview and save yourself time, just read below!

When boiling your chicken you get a delicious chicken broth to use in soups and other dishes. By adding the bones and cartilage back into the broth to boil for longer, you end up getting a delicious meat stock with added health benefits. Boiling them for at least 4 hours in total allows the collogen in the bones to begin to be extracted, along with more minerals. Consuming broth cooked in this way is beneficial for your digestion, your skin health, and your immune system. But please don’t take my word for it…do your own research!

Meat stocks as I described above are different from bone broth which is when the bones are simmered for 12-24 hours. This also has great health benefits for your skin, joint health, digestion, and immune system! To make it, simply simmer your chicken carcass for 12-24 hours. I like to use my croc pot since it is more energy efficient.

These broths freeze well either in jars or freezer bags. Save the broths and stocks to use in soups, gravy, or any recipe in which you would typically use a store bought chicken broth!