Ever wonder how to cook a whole chicken?  I was preparing supper yesterday evening and I realized that I don’t post a lot about cooking here on MDJ.  Cooking/recipes can become a popular topic as everyone eats and why not save some money while your at it?

This recipe is for cooking a whole chicken.  There are various times at the grocery store when they have fresh whole chickens on sale.  I consider them on sale when they cost around $4.39/kg (~$2/lb).

Here are the goods:

What you’ll need:

  • ~ 2.5-3 lb fresh whole chicken (if frozen, thawed first)
  • Salt
  • Pepper
  • Extra Virgin Olive Oil
  • Other spices/herbs that you enjoy.  I personally like to use chicken boullion (low salt, no msg), savoury, and italian spice mix.


  • Remove the bag that sits inside the chicken.
  • Thoroughly clean the chicken under running water.
  • Place chicken in a roasting pan, generously coating (inside and out) with salt, pepper and other spices/herbs that you enjoy.
  • Drizzle some extra virgin olive oil over chicken
  • Preheat oven to 350F


  • If you like the breast to be extra juicy (who doesn’t), then make sure to cook with the breast side down (opposite of the picture).
  • 350F preheated oven for 25-30 min/lb.  Works out to be about 1.5 hrs for a 3 lb chicken.
  • You’ll know when it’s done when the thighs internal temperature reaches 180F or if it bleeds clear.  I usually use the indicator of a nice browning of the skin.


  • After the chicken is done cooking, take it out of the oven and let it sit for around 10 min before carving.

Done! An easy peasy recipe that can be extremely cost effective providing you find the chickens on sale.

Do you have any frugal recipes to share?

Photo credit: ninjapoodles


  1. Richard on March 13, 2008 at 8:30 am

    Nice recipe and cost-saving tip. I haven’t been in Canada in a while (working in the UK for the past 2.5 months) so my pricing knowledge is all skewed right now, but doesn’t a Loblaws or Costco rotisserie chicken only cost about $5 or $6 after taxes? I didn’t think that you would only be saving a dollar or two…

    I never realized that the profit margins for them are so low (not factoring in that the chicken probably costs them $2).

  2. Four Pillars on March 13, 2008 at 8:38 am

    I’ve found the store rotisserie chicken to be cheaper than the fresh chicken – seems silly.

  3. […] FrugalTrader wrote a fantastic post today on “Frugal Recipe: Cooking a Whole Chicken”Here’s ONLY a quick extractI was doing some cooking the other day and I thought popped in my head that I don’t post a lot about recipes on MDJ. Cooking/recipes can become a popular topic as everyone eats and why not save some money while your at it? … […]

  4. FrugalTrader on March 13, 2008 at 9:55 am

    Hey guys, I would also pick an already cooked chicken, but the best price around here is $7.99/chicken + tax (not unless you buy cold) and they aren’t as good as home cooked ones (imo).

  5. Hannah - The Penny Mine on March 13, 2008 at 9:58 am

    Lovely recipe! I also personally enjoy some of that Kraft 5-minute rice with soy sauce and a can of corn to make it a full meal, and still keeps it to be very cheap per serving!

  6. Andrew on March 13, 2008 at 10:18 am

    Sorry to be a bit of a spoilsport, but as somebody who cares about what he eats both from a quality and from a cost perspective, buying cheap chicken is a bad idea for several reasons:

    1. Health. Cheap, factory farmed chicken WILL arrive laced with antibiotics and hormones. If you’re investing in yourself you should try and live long enough to reap the rewards.

    2. Animal rights. I am a confirmed carnivore and have no problems with killing animals for food. However, I don’t want to be responsible, and our buying habits do make us responsible, for the life factory chickens are subjected to.

    My solution is simply to eat less meat. When I eat it i should be the best I can afford, a free range, organic bird rather than something that spent a miserable life in a concentration camp for poultry. I then make a number of meals out of one chicken. If I roast it, I use the bones to make a soup the next day. I keep some of the meat back and add it for extra flavour. If I don’t feel like soup I will make a stock for another day. Nothing is wasted, everything is used.

    I don’t meant to rant or preach, but this is something that’s close to my heart.



  7. FourPillars on March 13, 2008 at 10:22 am

    FT – I agree that cooking your own chicken is better (and more fun).

    Andrew – if I have to make a choice between following your advice and the juicy picture that FT provided – I’m sorry, but the picture wins hands down! :)


  8. Ramona on March 13, 2008 at 10:23 am

    It’s 8:49 in the morning & my mouth is watering! My frugal recipe isn’t really a recipe. Cook some pasta, like rigatoni or penne. While it is cooking (8 – 10 minutes), chop up some veggies like red pepper, green pepper, onion, broccoli, and garlic, fry these up with a little olive oil, add some jarred sauce. Then drain your pasta, throw in with the sauce for a minute or two to mix well. Dump it all into a pasta bowl and enjoy!! Got this from going to Cuba and enjoying at the buffett – very yummy, and meatless, and quick and easy.

  9. Richard on March 13, 2008 at 11:57 am

    I’m all for animal welfare and eating organic, but the price is what usually turns me off. I am trying to eat the cheapest food possible, so even when it comes to a large bag of carrots for 55p (GBP) vs. half the bag at 65p, I’ll go for the bigger bag. This organic wave of thinking is still relatively new, while we forget that they’ve been using hormones and antibiotics for much longer.

  10. DAvid on March 13, 2008 at 12:13 pm

    Rotisserie Chicken — best deal out there. They are cheaper fully cooked than in the raw or frozen state, costs nothing in time or cooking, and there is a fine selection ready just in time for the after-work crowd.

    The only problem I have is they cool down a bit on the walk home.


  11. Mike on March 13, 2008 at 12:55 pm

    quick tip here: I’ve found making from scratch is usually cheaper, and I can choose how healthy it is. Ex. Granola bars, a 1 kg box of them is about $10, a quick guestimate says my recipe is made for $3-4 … But you sacrifice time, which is really what convenience foods are selling– the time it takes to learn howto and to physically prepare good tasting things.


  12. Canadian Dream on March 13, 2008 at 1:03 pm


    Ah I do like to roast my own as well. Here’s a twist for you. Soak the chicken in a salt water solution for 24 hours in the fridge. Then put it in a slow cooker with two oranges cut up and some fresh roasmary (in and out of the chicken). Cook for 10 hours.

    The meat just falls off the bone and is SO GOOD!


  13. Phil on March 13, 2008 at 1:35 pm

    I have to agree with Andrew here. If you are buying chicken at 2$ a pound you are basically buying hormones and water. They are boosted with hormones during their short lives and then the packaging process involves literally using syringes to shoot the meat with a water-based solution to increase it’s weight.

    Now I don’t mind the hormones so much, but buying water really ticks me off.

    Better go for the 10$ to 12$ 2-pounder from a small producer. Yes, it’s 5$ a pound, but it’s real meat. Anyway, once you try it you won’t go back.

    Another trick to reduce cooking time, is to wrap the chicken in parchment paper or aluminum foil with vegetables inside. Cook it at 425 F for 1 hour and 20 minutes. It keeps all the juices inside and makes your chicken tender and juicy.

  14. Spiderman on March 13, 2008 at 1:54 pm

    very nice, i agree with that.

  15. FourPillars on March 13, 2008 at 2:17 pm

    FT – I just left a comment over at your GRS thread – what a bunch of whackjobs over there! Any thoughts I’ve had of doing a GP there have evaporated quickly…. :)

    Recipes: One recipe I’ve done in the past is “beer can chicken”.

    Get a whole chicken and a 24 of your favourite beer.

    Put a bunch of herbs on the outside and inside of the chicken.

    Stand up the chicken on an open beer can which is mostly full. This can be done on the bbq or in the oven. Getting the chicken to stay up is the hard part.

    Cook at 375? for I think 2 hours or so.

    Eat the chicken and do what you can to the rest of the 24. :)


    • FrugalTrader on March 13, 2008 at 2:23 pm

      FP, lol, the bigger the audience, the more criticism one faces. I can only imagine the comments that J.D gets on a daily basis. Great recipe btw.

      I’m going to try both and slow cooker recipe a la Tim and the beer one a la Mike. Beer one sounds more fun. :)

  16. Andrew on March 13, 2008 at 2:46 pm

    One more comment from the chef – this time about beer can chicken: If you want to try this, use something stainless steel, not an actual beer can. The temperatures the beer might reach in a stove (or worse, on a BBQ) are high enough to leach solvents from the paint into the food. So, don’t do it, it’s bad for your health.

    Sorry to be the resident killjoy today :( but I’d thought it important to pass this on.


  17. ETF Income on March 13, 2008 at 2:50 pm

    It is good to eat that MDJ talks about other interesting posting other than finance. Good job!

  18. nobleea on March 13, 2008 at 2:56 pm

    Just a reminder to everyone that chicken should be thawed in the fridge, NOT the counter, or anything around room temperature.

    Takes some planning (have to start thawing stuff on monday for a wednesday meal), but the nasty bacteria in chicken starts growing at around 10C. Of course, cooking it properly should eliminate problems, but why increase the possibility?

  19. Dividendgrowth on March 13, 2008 at 3:59 pm

    The best frugal recipe out there is to cook at home rather than eat out. :-)

  20. Acorn on March 13, 2008 at 9:20 pm

    My advice… use very few spices and a bottle of beer instead of a can… Much easier to maintain vertical chicken position. Spread 1/8″ of course salt inside the pan. (salt vaporizes, it gives extra test) Also, wrap the wings in the foil. Used this recipe hundreds time …always works… especially with shot of vodka or whiskey before you eat…strait.…no ice.

  21. Jeremy on March 13, 2008 at 11:38 pm

    Whole chickens are extremely cost-effective when compared to buying most pieces of the chicken individually. Sure, you might be able to get a rotisserie chicken pre-cooked in the deli section of your supermarket, but they are usually quite small and very overcooked. Not to mention, you don’t have all of the great natural juices that go into the roasting pan that allows you to make the best gravy ever.

    We usually roast a chicken once a week or at least every two weeks. For the two of us, that can typically mean more than enough for one good dinner, possibly lunch the next day, and the chicken carcass is great for making homemade chicken stock that can be used in soup or a number of other great recipes.

    Way better than spending 8 dollars for a package of boneless chicken breasts for just one meal.

  22. Little Ms. Scoroge on March 14, 2008 at 1:06 am

    Just thought I will add my family’s 2 fav recipes.
    1)Put chicken pieces( thighs/ drumsticks) in a slow cooker. Add a cup of BBQ sauce (any store bought one will do). Now add a cup of coke,not the diet one. Cook it on medium for 6 hours and serve with salad. The sauce is very delish to mop up with bread.
    2)Leave chicken coated with tandoori spice(dry powder or bottled paste available at any supermarket’s International aisle)and yoghurt for 1-2 hours or even overnight for a tastier and tender chicken.Youghurt makes the chicken tender. Grill it/BBQ it. serve with naan bread and raitha( grate cucumber into yoghurt, add salt,paste made of crushed mint leaves &1or 2 green chillies)for a truly satisfying meal.

  23. Harrington Brooks on March 14, 2008 at 5:46 am

    Thanks for the recipe ideas, shame you had to post such a nice picture of a chicken when I haven’t ate yet ;)

  24. Livingalmostlarge on March 17, 2008 at 2:21 am

    Slow cook the chicken. You get broth out of it and the meat is so tender it falls off the bones to get the most meat out of the chicken. Use the bones to get the broth extra tasty, stew it for a bit.

    Use the chicken for a main dish, enchiladas, tacos, chicken salad, pretty much anything.

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  27. Thanh Dang on March 24, 2008 at 12:02 am

    If you want to live frugal, I would add this part:

    When I cook a chicken, I fill my oven with other stuff (ex. lasagna, oven potatoes, muffins … and such.

  28. […] the positive response from my last frugal chicken recipe, I will post another one of my favorite recipes.  Beef Stew is high in protein and flavour, […]

  29. James on April 23, 2008 at 1:03 pm

    The thing is they use chickens that are ready to expire when they make the roasted ones in the grocery stores.Doesnt mean they are bad it just means they are not the freshest.

  30. Rhonda Farrell on September 22, 2008 at 3:37 pm

    When i cook a chicken i always save enough meat and all the bones for the next day and make a soup for dinner.I find when i roast the chicken it really makes the soup a nicer flavour. I serve it with homemade garlic bread also! Yum

  31. […] Rhonda Farrell wrote a fantastic post today on “Comment on Frugal Recipe: Cooking a Whole Chicken by Rhonda Farrell”Here’s ONLY a quick extractWhen i cook a chicken i always save enough meat and all the bones for the next day and make a soup for dinner.I find when i roast the chicken it really makes the soup a nicer flavour. I serve it with homemade garlic bread also! Yum. […]

  32. […] Best recipes from around the web » Comment on Frugal Recipe: Cooking a Whole Chicken by… wrote a fantastic post today on “Comment on Frugal Recipe: Cooking a Whole Chicken by Best recipes …”Here’s ONLY a quick extractRhonda Farrell wrote a fantastic post today on “Comment on Frugal Recipe: Cooking a Whole Chicken by Rhonda Farrell”Here’s ONLY a quick extractWhen i cook a chicken i always save enough meat and all the bones for the next day and make a … […]

  33. Stephen Schaub on February 15, 2010 at 8:13 pm

    Recipe for “Beer-Can-Chicken”


    1 box Zatarain’s Crab/Shrimp Boil spice
    1 package sliced pepperoni
    1 2.5-3lb whole chicken
    1 whole sweet yellow onion
    Olive oil
    6-pack of sweet beer canned. (PBR, Molsons, etc…the sweeter, the better.)
    Non-latex exam gloves (remember, you’re doing poultry, here…)
    Aluminum foil
    Optional: beer can chicken stainless steel holder from Home Depot or other retailer.


    1/4 cup garlic salt
    1/4 cup onion salt
    1/4 cup celery salt
    1/4 cup seasoned salt
    1/4 cup sweet Hungarian paprika
    2 tbls freshly ground allspice
    1 tbls chili powder



    Drink one beer.

    Remove chicken from wrapper and pat dry inside and out with paper towels. Be sure it’s dry inside and out. If it isn’t dry, your rub won’t stick. Remove any giblet bag you find inside.

    Drink one beer.

    Combine all rub ingredients and mix well.

    With your gloved fingers, loosen the skin from around the chicken breast on both sides. Insert 8-10 pepperoni slices between the breast skin and breast meat on each side. Sprinkle the rub mixture all over the outside and the inside of the chicken.

    Drink one beer.

    Drink 1/2 of one beer. Pour 1/2 of the package of Zatarain’s crab/shrimp boil into what’s left of the half-beer. Set the beer-Zatarain’s mixture into the can holder, then lower the prepped chicken down on top of the beer can. (Although the stand is optional, it has a wide base and your beer-can-chicken assembly won’t tip over as easily. Plus, the stand goes into the dishwasher when you’re done….)

    Cut the onion into quarters. Insert one quarter into the cavity where the chicken’s crop used to be (base of where the neck used to be) and put another quarter on top of that.

    Optional: you can use the aluminum foil to make a swim suit for the chicken. Make a top and bottom and hold the foil in place with toothpicks. When the chicken is done, the “foiled” places will not be browned, but all the rest will be. Tan-lines, you know.

    Drink one beer.

    Place the chicken-beercan-stand in:

    350 degree oven (in an oven-proof baking dish or 2 half-size aluminum pans) for 2 1/2 hours or until the thickest part of the thigh registers 165 degrees with an instant read thermometer.

    225 degree smoker with apple wood smoke for 5 hrs or until the thickest part of the thigh registers 165 degrees with an instant read thermometer.

    This is the best chicken I’ve ever eaten. Be sure that if you compete in a contest with this recipe, the pepperoni will be considered illegal garnish and you will be disqualified if you don’t remove every last bit before you turn in the entry. Personal experience, here.

    Disassemble the chicken as you see fit and devour accordingly.

  34. Maggie on November 24, 2010 at 11:13 am

    Halogen ovens are great for saving on cooking time. They cut the time for cooking anything by nearly a half and they use less energy too.

  35. Steve Zussino on December 6, 2010 at 7:24 pm

    Here is a post I created, most frugal soup available,


  36. squirrellover on January 31, 2012 at 6:30 pm

    I bought two whole chickens for $10 the other day I will trying this recipe tonight. Making your own chicken is much better then buying those nasty pre-cooked chickens…

  37. Pattysmint on February 11, 2012 at 3:59 pm

    I agree with the others about purchasing quality meat. Get to know your local small chicken farmer or visit a farm market. You pay extra but you get more for your $. You get a better quality and better tasting meat and it doesn’t shrink in the oven when cooked. I have a growing family of five (inc. 2 teenage boys) I’m lucky to get one supermarket chicken around to all for one meal. From a local small producer I get a large chicken that feeds all well for one meal as well as sandwiches for lunches the next day and a yummy soup for another two meals.

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