INGREDIENTS

INSTRUCTIONS

Remove the neck and giblet package from the chicken and pull off the flap
of fat if there is one. Rub hen inside and out with salt. Place the chicken
in a pot that is just large enough to hold it and tall enough to completely
cover it with water. Add ice water just to cover the chicken and stir
briefly. Place in the refrigerator for 3 hours. Remove the bird and rinse
for several minutes under cold running water to remove all salt inside and
out.
While the chicken is in the refrigerator, make a simple stock by simmering
the neck, giblets (no liver), 1 onion quartered, 1 leaf end of celery, 2
sage leaves, 2 thyme sprigs, and 1 quart water in a large saucepan over low
heat for 1 to 2 hours. Strain and save the stock. Pull the meat from neck
and add to the stock. Cut up the giblets and add to the stock.
Preheat the oven 475 degrees Fahrenheit.
Arrange a V-rack for holding the bird over a pan to catch juices. Pour 1
1/2 cups of the stock into the pan, reserve the rest. Place the remaining
onion, leaf ends of celery, sage leaves, and thyme sprigs, plus the orange
and bay leaf, in the chicken cavity.
In a small bowl, stir together corn syrup and butter. Brush the chicken
lightly with this mixture and place in a V-rack, breast side down. Roast 20
minutes, basting with drippings in pan every 7 minutes. Remove the chicken
from oven and turn so that one leg and thigh are up. Baste with the butter
mixture and return to the oven for 10 minutes. Remove from the oven again,
turn completely over so that the other leg is up, baste well with the
butter mixture, and return to the oven for another 10 minutes.
Remove from the oven again and turn the oven down to 325 degrees
Fahrenheit. Leave the oven door partially open so oven temperature will
come down quickly. Turn the bird breast side up, brush well with butter
mixture and return to the oven. Baste every 5 minutes. In 5 minutes, check
breast meat temperature using an instant-read thermometer. The ideal
temperature to remove it is 150 degrees to 154 degrees Fahrenheit. If
necessary, place back in oven an additional 5 to 10 minutes until it
reaches this temperature. Breast meat temperature rises about 2 degrees
Fahrenheit every minute in the oven at this temperature.
Add as much of the pan drippings to the remaining stock as you can without
getting the sauce too salty. Stir cornstarch into 1/4 cup cold water and
stir it into the stock-drippings mixture in a large saucepan. Heat over
medium meat, stirring constantly, until the sauce thickens.
Allow chicken to stand at least 15 minutes after removing from the oven.
Carve or partially carve the chicken and arrange back in bird form on the
serving platter. Pass hot gravy in a separate bowl.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 680 Calories (kcal); 46g Total Fat; (59% calories from fat);
1g Protein; 71g Carbohydrate; 124mg Cholesterol; 102889mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 3
Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9357
Converted by MM_Buster v2.0n.

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