“Ways to Clean the Oven” = Stress Reliever – Roasted Chicken Story

I made Roast Chicken last Friday. It was a 4 -7/8 pound bird. I cooked it 20 minutes for each pound as per every site I checked on how long to cook a roast chicken. The inspiration came from binge watching Chef Curtis Stone. Chef Stone has a series on Youtube that shows how to do all the basics. It took me a while to figure out that his kitchen oven was this super duper oven. Chef Stone said to cook it for 50 minutes at 180 degrees. I had some doubts and began checking online… and there are lots of opinions about the temperature.

At the end of my temperature and time research I calculated for 5 pounds times twenty minutes, which equaled – roast the chicken for 110 minutes at 350F and set the timer. Also kept checking at regular intervals. There are so many opinions on how to roast a chicken…but this method worked to achieve a crisp golden skin and a moist chicken.

Prepping the chicken is easy. Roasting a chicken is a practice in patience. (That’s okay. I can use some practice in patience.)

Thanks to Chef Stone, I achieved three goals. Roasted a chicken, made bone broth and learned how to carve a chicken properly. What appeals to me about Stone’s cooking is that his recipes are designed for a home cook like me.

The chicken was delicious and I used the bones to make broth; then I made soup and various meals with potato and veggies. Froze some stock for later and some left over chicken.

Roasted Chicken Basic Ingredients:

1-4lb chicken – found a chicken with “no hormones and no antibiotics ever”

olive oil

salt and pepper

roasting pan and a rack to set the chicken on


Check the link for Chef Curtis Stone’s method with Roast Chicken.  Curtis Stone

Towards the end of the roasting, while checking the chicken, I pulled the tray and rack out together and when I pushed the tray back in, I missed the rack. Ehem, the tray tipped in the back and grease started to flow. Quickly I righted the tray and pushed the rack back.  sooooo. @#$%^ & so forth. No damage – but a cleaning job had to scheduled.

✍︎ How to Clean a Vintage Stove 

For the cleaning I used a non-toxic way to clean the vintage oven. Lemon and vinegar and baking soda are useful for non self-cleaning ovens. (What would I do without the www?)

At Momtastic Web Ecoist I found a formula that actually works. Thanks for the green cleaning tip.

Quote from this handy site:

“Crusted-on foods inside oven: Mix two parts white vinegar to one part lemon juice and spray or sprinkle it onto the bottom of the oven. Let it sit for about five minutes, then sprinkle on a liberal amount of baking soda and leave for another ten minutes. Most of the mess will wipe right out without scrubbing.”


Notes: The process is easy. I did repeat the process and rinse the whole thing several times, okay more than several times, that works well. In addition, I used Dawn liquid on a soft sponge to finish off – to do a de-grease and remove any remnant baking soda inside the stove. I discovered that Dawn liquid detergent works great on cleaning the stove top some months ago.
Okay then. Cleaning is my way to de-stress. Life throws curve balls and I just keep on swinging or cleaning. How do you de-stress?
Now, let me see if I can get the stove bottom back in the stove? Success!
The stove is now ready for making granola. No more baked chicken smell. (Whew!)
Thanks for stopping by my kitchen.
Have a happy day wherever you are in your life.



About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
This entry was posted in Food Humor, Poultry, Slow food and art in the kitchen, Soup and tagged , , , , , , , , , . Bookmark the permalink.

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