A whole roasted chicken a fantastic way to feed your family with plenty of leftovers to boot. I originally got this recipe from our fantastic realtors, who we’ve dubbed ‘The Team.” As in the A-Team, the Dream Team, etc. Who helped us sell and buy two homes within 6 months, we are so grateful for their help this year.
I love this recipe because it’s a one pan situation, pretty easy to throw together, and requires just a bit of attention to turn the chicken every 25 minutes. Afterwards, it’s just a matter of cutting up the chicken, which I strongly believe everyone should learn how to do. Plenty of good YouTube tutorials out there for you!
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Rich and creamy vanilla buttercream, and it’s super quick to whip up! Spread it, pipe it, it’s the perfect way to finish your cakes or cupcakes. It also freezes beautifully if you don’t use the entire batch — simply ensure you have an airtight seal on your ziploc freezer bag, and ensure to get all the air removed before freezing. Can last up to six months in the freezer, but I’ll be willing to bet you’ll find an excuse to use it up well before then.
