I don’t think there’s anything magical about the chicken size—it’s probably just the size bird they used when they developed the recipe. You could use a smaller one, and slightly reduce the quantities of the other ingredients and it will likely turn out fine.
I would just roast 2 3# chickens. That way you also have 4 legs, 4 thighs & 2 breasts to serve to people who may like different parts. You will also have leftovers for yourself or to send home with your friends. We have started roasting 2 smaller turkeys at thanksgiving rather than 1 behemoth for this reason.
First of all, this recipe's portion size is crazy. A 4-5 lb. chicken for 2 to 4 people? That's anywhere from 1-1.2 lbs. to 2-2.5 lbs. per serving. Those are gutbuster portions in my mind.
However it's up to you whether or not you want to follow the author's guidelines for serving size.
As for monstrous chickens, I believe some of the biggest supermarket chains will have them. Special ordering such a bird from your local butcher is always an option.
I roasted a 3 lb. chicken for Thanksgiving for two people. We ended up eating about 1/3 of the bird during that meal which is 1/2 lb. meat (before cooking with bones) per person, what I consider to be a normal portion.
However the appetite of my dinner table guests may be different than the appetite of yours. Choose wisely.
Agree with 702551 advice and comments above. But/and there are other options if you don't want to go through the special ordering and if you'd like to take advantage of your preparation and cooking to generate extra chicken for use after the first meal. Cook a total of 5 lb raw chicken, but not using one bird. Either: a) one and a half average size birds to make up the 5 lb. Frist serve the whole bird at the dinner, for nice presentation. Store what's left from that bird and the approximate other half for lunches or other use (e.g., tacos or salad) later. b) cook pieces of chicken (either bought that way, or cut up at home) enough to make up the 5 lb. Serve some on a nice platter with greens or vegetables for the dinner; save the rest in the fridge or freezer for an easy meal later.
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However it's up to you whether or not you want to follow the author's guidelines for serving size.
As for monstrous chickens, I believe some of the biggest supermarket chains will have them. Special ordering such a bird from your local butcher is always an option.
I roasted a 3 lb. chicken for Thanksgiving for two people. We ended up eating about 1/3 of the bird during that meal which is 1/2 lb. meat (before cooking with bones) per person, what I consider to be a normal portion.
However the appetite of my dinner table guests may be different than the appetite of yours. Choose wisely.
Best of luck.
But/and there are other options if you don't want to go through the special ordering and if you'd like to take advantage of your preparation and cooking to generate extra chicken for use after the first meal.
Cook a total of 5 lb raw chicken, but not using one bird. Either:
a) one and a half average size birds to make up the 5 lb. Frist serve the whole bird at the dinner, for nice presentation. Store what's left from that bird and the approximate other half for lunches or other use (e.g., tacos or salad) later.
b) cook pieces of chicken (either bought that way, or cut up at home) enough to make up the 5 lb. Serve some on a nice platter with greens or vegetables for the dinner; save the rest in the fridge or freezer for an easy meal later.