What you see, is what you get. This is the entire chicken.
Our favorite way to cook the whole chicken is to roast it in oven. Set the oven to 400 degrees F, remove the chicken from the package and pat dry. The dryer the skin the crispier it will be after it comes out of the oven. (If you have time, let it dry for about an hour.) Once it’s dry, rub with a touch of grapeseed oil. Then season the whole chicken with salt and pepper, inside and out. Place in a roasting pan on a rack. Cook for 45 minutes or until the internal temp is 165 degrees F. Let rest for 20 minutes in a warm spot, uncovered. Carve and enjoy. If you're roasting a chicken and have a small household you can end up creating many meals off of this one. After eating roasted chicken the first night remove the rest of the meat from the carcass and make a chicken salad, or even a homemade pot pie. The leftover bones make an amazing stock. Place the leftover carcass in a pot and cover with cold water. Add vegetables and herbs, and simmer for up to 24 hours. Strain and you have the greatest homemade stock ever.