INGREDIENTS

INSTRUCTIONS

Adjust oven rack to middle position- heat oven to 500 degrees. Elevate
roasting rack by crumpling four sheets of aluminum foil into balls and
placing them underneath rack to raise it slightly above edge of pan-,
lightly oil roasting rack. Season cavity with salt and pepper to
taste- place aromatics in cavity. Pin flaps of skin at leg end
together. If legs splay badly, tie drumstick ends loosely together.
Arrange chicken, backside up, on rack. Roast chicken, brushing bird
with butter or pan juices every 8 to 1 0  minutes. (If pan juices begin
to spatter loudly, add a few  tablespoons of water to pan" repeat
whenever necessary).  4. After 20 minutes (for a small chicken) to 30
minutes (for a chicken  approaching 5 pounds), season legs and turn
chicken, breast side up,  pouring juices from body cavity into pan.
Prop up the breast end with  1 - ~inch-thick wad of foil under the
back. Baste and return to oven.  5. Roast chicken, basting every 7 to 8
minutes, until breast side has  browned sufficiently. Turn down oven to
325 degrees and prop oven  door open for a minute or two to quickly
bring temperature down.  After 40 minutes total cooking time (50
minutes for large birds)  season breast and legs, then check inner
breast temperature by  inserting thermometer from neck-end along ribs.
When thermometer  registers 148 to 150 degrees (145 degrees if you
don't mind some  slightly pink spots), the breast is done.  Figure on
breast temperature rising 2 degrees (larger birds) to 3  degrees (small
ones) for every additional minute in oven. When breast  is done, insert
thermometer into thigh meat closest to body-, it  should read at least
160 degrees.  6. When chicken is done, tip cavity juices into pan and
poke skin  below thigh to release under-skin juices. Transfer chicken
with rack  to a plate, let rest for at least 20 minutes before serving.
Cook's Illustrated, Nov./Dec. 1992, Page 27. Credit: Harold McGee.
Nationality: USA Course: roast Season:any Method: roasted  Start to
Finish .......... 1 1/2 hours Preparation 5 minutes  Attention 1 hour
Finishing 20 minutes  Converted from Mangia!, Cook's Illustrated
1993-1995 Cookbook  NOTES : Serves 4 to 6.  Recipe by: Cook's
Illustrated, Nov./Dec. 1992,  Page 27  Posted to MC-Recipe Digest by
"Hobbs, D B                 USO"  <hobbs@lbcapo1.uso.unisys.com> on Mar
30, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 1734
Calories From Fat: 739
Total Fat: 82.1g
Cholesterol: 773.5mg
Sodium: 1843.2mg
Potassium: 2622.3mg
Carbohydrates: 9g
Fiber: <1g
Sugar: 6.8g
Protein: 225.4g