If you are looking to save money, taking the time to roast your own chicken really can go a long way. Plus this foolproof method makes for a delicious chicken every time. After trying this traditional, scrumptious recipe, don’t forget to make your own chicken broth from the chicken bones, which are rich in flavor. Talk about more cluck for your buck.

　　

Ingredients

makes 4 servings

　　1 (3-pound) whole chicken, giblets removed

　　1 tablespoon onion powder

　　Salt and freshly ground black pepper

　　1/2 cup (1 stick) unsalted butter, softened

　　1 celery rib

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

Place the chicken in a roasting pan and season it generously, inside and out, with the onion powder, salt, and pepper. Put 3 tablespoons of the butter in the cavity of the chicken. Rub 3 tablespoons of butter on the chicken’s skin. Cut the celery into a few pieces and put them in the chicken cavity. Bake for 1 hour 15 minutes, until a meat thermometer inserted into the thickest part of the chicken breast registers 180°F.

　　

Step 3

Remove the roasting pan from the oven. Melt the remaining 2 tablespoons butter in a small saucepan. Baste the chicken with the melted butter and pan drippings. Cover with aluminum foil and allow to rest about 30 minutes before carving.

　　From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers.Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.