I love to roast a whole chicken because of three reasons.
One – I get to serve the chicken as a meal without the fuss of cooking other dishes.
Two – I keep the gravy collected from the roasting and the chicken bones to make a very delicious soup.
Three – The balance of the roast chicken, especially the breast part can be made into nice chicken salad or chicken sandwiches.
Therefore, after the whole affair, I can say, not even a bone is wasted.
Normally, I like to season my roast chicken with minimal flavourings. For the above, I merely use thyme, brandy, salt and pepper. When the chicken is almost ready, I give it a splash of lemon juice, butter and honey.
If you seasoned your chicken well, i.e. leave it overnight in the fridge, it will be so delicious when slathered with honey and butter when it is almost ready.
I served the chicken with some garlic butter rice, i.e. rice fried with garlic, butter and some eggs. For the greens, I use balsamic salad dressing.
I normally cut out some of the chicken to serve as main meal. Then, there are parts where I use my hands to tear off the meat and turn them into chicken salad by adding some mustard and mayonnaise.
After that, I take the chicken carcass and the roasting juice and make a pot of soup. By adding some carrots, onions, garlic and leek or celery, I will get a very wholesome pot of soup. Put it in the freezer or leave it in the fridge for a while to allow the fats to harden. Skim off those unsightly, heart clogging fats, strain and add some alphabet pastas to the soup. Voila, the best alphabet soup in the world.
I have a lot of roast chicken recipes and usually they are all very easy to make. Do give it a try.
and my version of How to roast chicken, lamb or turkey