Skip to content

Baking Chicken In Bulk

Bake as many chickens as can fit in your oven at once without touching. Seriously, pile them all in! It doesn’t take much longer than baking one and it saves energy and time! Season the chicken, tie the legs with kitchen twine or a strip of foil and bake in a 325F oven for about an hour. Once juices run clear, check the temperature of each bird to make sure internal temperature is at least 165F. Serve one warm, refrigerate another for the next day or so, and package up and freeze the rest after they cool enough. You can either piece out the meat or leave whole. We freeze them whole and then heat up in a large dutch oven on the stovetop. It doesn’t heat up the kitchen much which is a lifesaver for cooking in the middle of the Summer!