Behind the scenes at One Roast Chicken > Search engine phrases

Behind the scenes at OneRoastChicken.com, I can track lots of cool things about my website and blog. For example, I can tell you that visitors arrive from all over the world (France, Hong Kong, India, Italy). And some people stay on the site for 30 seconds, while others wander around for 5-15 minutes.

Best of all, I can view the words people have entered into their search engine, before they arrived at my site. The frequency of a request lets me know that people really, really want to know something. After I analyze these search engine phrases, then it’s my job to make sure that the website (plus these weekly letters) answers the most commonly searched questions.

#1 SEARCH PHRASE > How long do you cook a roast chicken > How long do you roast a half-chicken?

I’ll assume that we’re talking about an entire chicken with skin and bones, or an entire half-chicken, because boneless meat would have a different answer. The time required to roast a chicken is dependent on two things: the temperature of your oven + how big the bird is. There’s a bit of math involved. Set your oven to 375°F (190°C, Gas mark 5), and then multiply the number of pounds by 20 to find out how many minutes to cook it for. If the weight of your chicken is measured in kilograms, then you multiply by 44 instead.

For example:

Chicken
(pounds)

Multiply by

Number of mins to roast at 375°F

3 pounds

20

60 minutes

3½ pounds

20

70 minutes

4 pounds

20

80 minute

 

Chicken
(kilograms)

Multiply by

Number of mins to roast at 375°F

1.3 kg

44

57 minutes

1.5 kg

44

66 minutes

1.7 kg

44

75 minutes

My last chicken was 1.46 kg x 44 minutes = 64 minutes. This math works every time.

#2 SEARCH PHRASE > Grocery store recipes roasted chicken > supermarket meals roast chicken > things to do with store bought roast chicken

It seems like lots of people are searching the internet asking this same question over and over. At my house, we can usually get three meals from one roast chicken: hot meat the first night, sandwiches the next day, and then chicken broth is made from the bones for a fabulous chicken noodle soup.

Leftover roast chicken is great in a simple quesadilla (flour tortilla + chunky salsa + grated cheese + chicken). I also used leftovers to make curried chicken at least once a week. Best of all, once you separate the meat from the bones, and shred it into little pieces, you can put the roast chicken into a plastic bag and pop it in the freezer. Later, when you’re craving a salad topped with roast chicken, or a quick homemade soup, you will have cooked meat on hand, ready and waiting.

In addition to the more useful search phrases above, I’ve recently had a few search topics that are more basic, and perhaps even a bit funny…

#3 > Are brown bananas OK to eat?

Yes. But personally I think they’re icky, and I prefer to make them into banana muffins.

#4 > Is it OK to eat frozen fruit?

Yes. You can use frozen fruit in a yummy fruit smoothies. I freeze blueberries in the summer in one-cup bags and then pull them out to make muffins and pancakes through the winter months.

#5 > Is there an expiry date on lasagne noodles?

I don’t think so … does dried pasta go bad?

#6 > Where is the expiry date for Corona beer?

How did this person end up at my site? And anyway, I wouldn’t let a beer expiry date keep me from drinking it – does beer go bad?

#7 > What can I do with ham that has gone bad?

(Can you imagine searching the internet for this?) There’s really only one suitable answer: THROW IT OUT!

 


There are other search phrases that I’m keeping for future letters, such as “recipes to impress new girlfriend” and “homemade frozen tv dinner recipes.” Someone landed on my site after searching for “lonely lunches.” Yes, I’m definitely going to have to write about that.

As always, I’d love to hear your feedback. Just drop me a line 🙂
You can always reach me at shelley@oneroastchicken.com.

Thanks and bon appetit!

Shelley MacDonald Beaulieu, Owner & Head Chef
www.oneroastchicken.com

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2 responses to “Behind the scenes at One Roast Chicken > Search engine phrases

  1. Great site! I hope that i will find some good picky eater recipes soon! Thank you for the information!

  2. Beer does go bad – just in a different way from food. Most beer still has some yeast in it when it’s bottled/canned (and unfiltered beer has a lot of yeast in it) – so it can continue to ferment after it is bottled. This is why keeping beer cold is so important – it stunts re-fermentation. Also, beers like Corona which come in a clear bottle will also go “bad” due to exposure to sunlight. Sunlight reacts with the ingredients in beer and will cause it to oxidize and certain enzymes to react within the beer. This will allow certain bacteria to fester and can cause the beer to taste bad. There is really nothing that can live in beer that will harm you (unless you are allergic to it) – but there are many, many bacteria that can alter the taste of the beer. Ideally, beer should be kept at 64 degrees or colder and should be packaged in either a can or a dark bottle. Of course, like wine, beer can be cellared (I cellar between 54-58 degrees) – and this is to purposely alter the flavor. This works best with “big” beers – or beers with a high alcohol content – because the alcohol will keep most of the nastier bacteria at bay.

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