The reason I prefer baking over cooking

This post might be a relief to some of you, a relief to know that we don't eat just sweets in my household. I do try to prepare a healthy balanced meal each night for night. I might not always get it right but I try. Cooking isn't as fun for me as baking is. Baking is my outlet, baking is my love and baking is the way I love to show love to other people. Cooking on the other hand, well, we can't eat sweets all the time right? 

With Sean bringing in the the income for our household, money is a bit tight and one way I try to stretch the budget is buy what is on sale and buy what can provide a few meals. A whole chicken a good way to stretch one meal into a few and I have found a whole chicken for 88 cents a pound.

Isn't there something to a roast chicken? To see the whole bird cooking away in the oven bathed in wonderful spices and vegetables. On Monday night, I made a roast chicken, it was simple, it was easy, it was delicious, flavorful and moist. These are three things you want in your roasted chicken. Seriously, there is nothing like eating a dried roast chicken. 

And what did we have for dinner last night, chicken tacos with the leftover chicken:-) Additionally, I always make a stock with the bones with onions, celery and carrots. 

To make this roast chicken, you need 4 lb chicken, 4 teaspoons salt, 2 teaspoons white sugar, 1/4 teaspoon ground cloves, 1/4 teaspoons ground allspice, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cinnamon, 5 cloves garlic, crushed.

Combine all of the spices together and rub it all over the mixture. Cover the chicken and place in the refrigerator for 24 hours before you cook.

To cook the chicken, preheat your oven to 500 degrees F. Stuff the cavity of the chicken with the crushed garlic. I had some shallots too and I cut those in half and put them in the cavity of the chicken as well. The breast side of the chicken will be down in a roasting pan. Roast the chicken at 500 degrees for 15 minutes. After turn down the oven to 450 degrees and continue roasting for another 15 minutes. Baste the chicken with its drippings. Turn down the oven a final time to 425 degrees and cook the chicken for a final 30 minutes. The internal temperature of the chicken should be between 160-180 degrees. Let the chicken rest for 20 minutes before serving. Then if you are a better carver than me, your chicken will turn out beautiful. Clearly, I need some practice but it looks delicious right?

I know the chicken doesn't look very pretty but it does taste great.