Simple Roasted Chicken (using the instapot)

Roasting a whole chicken is one of the best budget-friendly tricks for a "cook once, eat twice" dinner prep. A standard 4 to 5 lb bird can easily feed a family of four for two nights and give you homemade broth.

I recently bought a two-pack of organic whole chickens at Costco for $2.99/lb. The total came to $32.50, which breaks down to $16.25 per chicken.

A 4.5 lb whole chicken yields about 2.25 lbs of cooked meat and 3 quarts of bone broth. Here is how that $16.25 investment compares to buying pre-cut convenience items at Costco:

Option 1: Buying Pre-Cut Convenience Items

• Pre-cut Meat: $17.00 (2.25 lbs of meat adjusted for raw-to-cooked weight loss)

• Store-bought Broth: $11.34 (3 quarts at $3.78 per quart)

• Total Cost: $28.34

Option 2: Doing It Yourself

• One Whole Chicken: $16.25 (Yields the exact same 2.25 lbs of meat and 3 quarts of broth)

The Bottom Line

Roasting the whole bird saves you $12.09 per chicken compared to buying pre-cut breasts and boxed broth.

It ultimately comes down to budget versus effort. If you love and use bone broth, roasting a whole chicken is an absolute no-brainer for your wallet. If you don't care for broth and just want the convenience, sticking to pre-cut options makes more sense.

Ingredients:

• 1 whole chicken (3-5 lbs)

• 1 tablespoon Avocado Oil

• 2 teaspoons Salt

• 1 teaspoon Pepper

• 2 Springs Rosemary (optional)

• 2 Lemons (optional)

• ½ Cup broth

Instructions:

• Remove any packaging from the chicken, rinse and dry, patting the chicken dry with paper towels.

• Rub the outside and cavity of the chicken with oil, salt, pepper, and your spice mix.

• Stuff by placing the lemon halves and garlic inside the chicken cavity.

• Add liquid and base: Pour the 1/2 cup of chicken broth into the inner pot. Add a trivet or a layer of sliced lemons or onions/root vegetables at the bottom so the bird does not sit directly in the liquid.

• Position the chicken: Place the seasoned chicken breast-side up into the pot.

• Set the lid and valve: Place the lid on the Instant Pot and turn the steam release handle to the Venting position (slow cooking does not build pressure)

• Configure slow cook mode: Press the Slow Cook button and adjust it to normal. Set the timer to 6 to 7 hours depending on the size of the bird.

• Test temperature: When finished, use a meat thermometer to check that the internal temperature reaches 165°F in the thickest part of the thigh.

• Crisp the skin (Optional): Slow cookers and slow cooker modes do not brown skin. Transfer the chicken to a baking sheet and place under your oven broiler for 3 to 5 minutes until golden and crisp. Let it rest for 10 minutes before carving.