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RECIPE: Whole Roast Chicken for BC Living "From Scratch"

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Whole Roast Chicken
Recipe for BC Living
October 2024

Picking up a rotisserie chicken from the grocery store is convenient, but it’s truly hard to gauge how fresh they actually are. Making a whole chicken from home is far less work than it seems, and then there is the bonus of making homemade chicken broth with the carcass afterwards.  
 
A four-pound chicken can easily feed two people, but even making this solo means you get leftovers which you can turn into chicken salad for sandwiches, or chicken soup with that delicious homemade broth. 
 

INGREDIENTS 

- 3 large carrots, cut in 1-inch pieces (peeled or unpeeled) 

- 1 large onion, cut into 1-inch pieces 
- 1 or 2 Yukon gold potatoes, cut into 1-inch pieces 

- 1 lemon 

- olive oil 

- 1 whole head garlic, sliced in half horizontally  
- 4 lb. whole chicken  
- approx. 10 sprigs of fresh rosemary, thyme, and/or sage (I like using all 3) 

- salt and pepper 
 
Equipment – kitchen thermometer, roasting pan, or some sort of high-sided baking dish 
 
INSTRUCTIONS 
 
Start by preheating the oven to 425 degrees Fahrenheit. Note, you may have to take one of the racks out to fit the chicken in properly. 

 

Cut your vegetables and place them in the bottom of a roasting pan, using only one half of the head of garlic (face this down). Drizzle some olive oil over the mix, add some salt and pepper, and a few of whichever fresh herbs you’d like. You can zest the lemon and add that to the mix as well, and then cut the lemon in half and add it in (cut side facing down). 
 
Pat the chicken dry and remove the innards if they were included inside. Drizzle olive oil over the bird, season with salt and pepper and rub in with your hands to get it into all the nooks. Be sure to also do this for the inside and underside of the chicken. 
 
Place the second half of the head of garlic and lemon inside the bird, as well as the sprigs of fresh herbs, and then tie the legs together with twine. 
 
Place the chicken on top of the vegetables and then into the oven uncovered. Cook for 50 minutes and then check with the kitchen thermometer. You want the thighs to be around 175F, and the breasts to be at around 160F – if it’s too low, continue to cook, checking again every 5 mins. If you have a bird bigger than 4 pounds, it will definitely need more time. 
 
When it’s done cooking, take it out and let it rest to help the juices lock in. I usually cover it with tin foil, and then a tea towel for about 15 minutes. 
 
Set the oven to broil and carve off the breasts and take out the veggies. Flip the chicken over into the roasting pan and broil to get the bottom of the chicken nice and crispy. Then carve the rest of the chicken (thighs, drumsticks, etc.). 
 
Don’t forget to save the bones and made a soup stock with the leftovers. 
 
ENJOY! 

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RECIPE: Chili for BC Living "From Scratch"

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Chili
for “From Scratch” for BC Living
September 2024
 
Whether it's when the leaves start to turn, the snow is falling, or it's gray and rainy outside, sometimes all you need is a bowl of chili to comfort you. 
There are many, many ways to make it – from meat-free to multi-bean, to a combo of both, with the variety of vegetables (peppers, mushrooms, carrots, etc.) changing based on preference. 
I went with a chili mostly of beans, so that anyone can enjoy it.  
Also, if you’re making a big enough batch, portioning and freezing it means easy meals whenever you’re just too lazy! 
 

INGREDIENTS: 
 
*Note – spices are (fairly) mild, but it’s best to start there and add more later if needed. I also find the spices become more potent the long it sits together on the stove and in the fridge. 
 
- 2 tbsp olive oil 
- 1 medium onion, finely chopped 
- 1 small carrot, finely chopped 
- 2 ribs of celery, finely chopped 
- 1 red bell pepper, chopped evenly (you can use a green pepper here if you prefer) 
- 3-4 cloves of garlic, minced 
- 1 large can of kidney beans (you can substitute other beans if you prefer them) 
- 1 large can of black beans 
- 1 large can of crushed tomatoes (or chopped if you prefer) - approx. 750mL 
- 2 cups vegetable stock (or water) 
- 2 tbsp chili powder (I used two kinds) 
- 2 tsp ground cumin 
- 1 tsp dried oregano 
- 2 tsp smoked paprika 
- ½ tsp salt 
 
Garnish options: cilantro, avocado, cheddar cheese, or anything else you’d like. 
 
INSTRUCTIONS: 
 
To save time, you can roughly chop the onion, carrot, and celery and pulse them in a food processor, instead of chopping by hand. The same goes for the red pepper, but I like those in regular sized chunks. 
 
In a heavy-bottomed pot, heat the olive oil over medium heat, and then add the onion, carrot, and celery, and ¼ of a tsp of salt - cooking for a minute until it softens. Then add the minced garlic and cook for another minute before adding in the bell pepper, stirring well. 
 
Now add your spices: chili powder, cumin, oregano, and paprika, stirring until everything is well coated and fragrant (1-2 mins). 
 
Add the crushed tomatoes, vegetable broth, and both kinds of beans. 
Note if you want to make sure you get all of the tomatoes from the can, you can pour some of the vegetable broth or water into it, swirl around and add to the pot – this way none is wasted. 
 
Bring the mixture to a simmer, and then cook on low for 45 minutes (you may have to cover to avoid splatter). 
 
If you’d like the sauce thinner, you can always add more water as needed. If you prefer a thicker chili take about a cup of it and blend it in a blender before adding back in. 
 
Taste for seasoning – it may need more salt and possibly more spice if you want it hotter. 
 
You can serve this over rice, or in a bowl with tortilla chips. And don’t forget to add your favorite toppings like avocado, sour cream, cilantro, or cheese. 
 
ENJOY! 

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