Roast Chicken (#17) Recipe
Yield: 2 to 4 serveRecipe by luhu.jp
Ingredients:
1 each: Whole roasting chicken,
x Salt and freshly ground,
. about 3 pounds,
. black pepper,
Directions:
1. Heat the oven to 375 degrees F.
2. Place the chicken, breast side up, in a small roasting pan or
shallow casserole*. Sprinkle with salt and pepper, if desired.
3. Roast 30 minutes. Lower heat to 350 degrees F. Roast 30 to 35
minutes more, until golden and juices run clear when thickest part of
thigh is pierced.
4. Remove from the oven. Let stand 10 to 15 minutes. Carve and
serve. Spoon any pan juices over the carved meat.
TIP: * Half a lemon or onion, a stalk of celery, whole cloves of
garlic, or fresh herb sprigs can be placed in the cavity before
baking to add flavor. Discard before serving.
From "Womans Day: The Only 25 Recipes Youll Ever Need," by Sidney
Burstein, ISBN 0-385-41179-0, 1990.
keyed by iris grayson
Submitted By IRIS GRAYSON On 05-11-95
Source from luhu.jp
2. Place the chicken, breast side up, in a small roasting pan or
shallow casserole*. Sprinkle with salt and pepper, if desired.
3. Roast 30 minutes. Lower heat to 350 degrees F. Roast 30 to 35
minutes more, until golden and juices run clear when thickest part of
thigh is pierced.
4. Remove from the oven. Let stand 10 to 15 minutes. Carve and
serve. Spoon any pan juices over the carved meat.
TIP: * Half a lemon or onion, a stalk of celery, whole cloves of
garlic, or fresh herb sprigs can be placed in the cavity before
baking to add flavor. Discard before serving.
From "Womans Day: The Only 25 Recipes Youll Ever Need," by Sidney
Burstein, ISBN 0-385-41179-0, 1990.
keyed by iris grayson
Submitted By IRIS GRAYSON On 05-11-95
Source from luhu.jp
Tags
Poultry