Attempt 13: Roasted Chicken

I started my day late. My father's snoring has kept my mind wide awake while my dreary eyes are begging for infinite peace. As I looked at my clock I've got 4 hours to cook for lunch and the chicken is frozen as a rock. I took the frozen chicken out and submerge it with hot water. The dizzy longing to bed was unbearable - even if the frozen chicken's cold stings on my fingertips numb my reactions.

A dose of coffee should do the trick. The news was on - depressing as it can be I found myself listening to the world's cry for an hour.

Today roasting a chicken seems to be the perfect meal for lunch. When roasting a chicken it is the most easiest thing to do; since you just stuff it, put it in the oven and vola! a roasted chicken.

Preheat the oven for 10-15 minutes to high temperature.

To make the stuffing - chop the a medium size onion and the parsley. Mix the the chopped onion and parsley with extra virgin olive oil and chicken broth cubes.

When the chicken has been cleaned thoroughly inside and out; put one chicken broth cube followed by the stuffing mixture in the chicken. Close the opening of the chicken wherein you place the stuffing - either by folding the excess skin of the chicken side of the hole or sew it up. Sprinkle sufficient amount of salt and pepper all over the chicken's body. Make sure your baking pan or iron skillet have been coated by extra virgin olive oil as well as the body of the chicken. Bring the oven temperature to low and wait for 2 hours to cook.

The number of hours of cooking a bird differs on the size of the bird. As for chicken which are not enormous, I cook it for 2 hours in the oven.

See how easy it is. Now you can do whatever you want for 2 hours. By the way make sure you are aware of the time. To be sure set an alarm for it.