We took meal prep to a whole new level this week. We made a chicken per person! This is definitely not a standard meal prep you see.
The nice part is, you aren’t eating the exact same thing every day. Chicken has different flavors and textures, whether it’s the thigh, the wing, or the breast; you get a different experience from the white and dark meat.
Make sure to broil and rotate your chicken, so that you get that nice brown color. There is something so unappealing about very white chicken to me. It just makes me feel like it isn’t cooked and that is not the feeling you want when eating meat, especially chicken!
Keep your herbs in your brine, not the floor,
Your favorite alternative chefs, K & T
Whole Roasted Chicken
Prep Time 4 hours 40 minutes
Total Time 5 hours 40 minutes
Servings 6 people
Ingredients
- 1 whole chicken 4-5 pounds
- 2 cups cashew milk
- 2 tbsp apple cider vinegar
- 4 cloves garlic minced
- 1 tbsp Kosher salt + more
- ¼ tsp pepper
- 2-3 sprigs thyme
- 2 sprigs rosemary
Instructions
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Combine cashew milk and apple cider vinegar, let sit for 5-7 minutes to form “buttermilk”.
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After you let the cashew milk sit, add garlic, salt and pepper to mixture. Mix well to dissolve the salt.
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Rub whole chicken with Kosher salt, then place in gallon sized bag. Pour buttermilk mixture into bag with your thyme and rosemary as well.
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Try to squeeze out the extra air in the bag to ensure that the whole chicken is covered in buttermilk. Refrigerate for 4 hours or overnight.
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Preheat oven to 400 degrees. Remove chicken from the fridge at least 30 minutes before roasting, so that it can get to room temperature.
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Remove chicken from bag and place on roasting pan, breast side up. Roast for an hour or until internal chicken temperature hits 165 degrees.
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Serve with your favorite side dishes