| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 2 | -4 | ||
INGREDIENTS
| 1 | Roasting chicken, 3 to 4 lbs. | |
| Water | ||
| Garlic powder | ||
| Onion powder | ||
| Seasoning blend or salt |
INSTRUCTIONS
Rinse off the chicken in cold water, cleaning out its insides completely. Keep chicken wet. Fill roasting pan with water so water level is about 1/4" below rack. Place chicken on the rack to season it. Using your hands, rub the chicken thoroughly with onion powder. Lift legs and wings to season the areas underneath; shake some seasoning into the gullet. Repeat this with the seasoning mix or salt, and finally with the garlic powder. Using garlic powder last makes the garlic taste stand out more. Put the oven on preheat, at 325F. Cook the chicken 40 min. per lb. (2 hrs. to 3 hrs. 20 min.). After 30 minutes, begin basting meat with pan water, every 5 to 10 min. The pan water should already contain spices that fell as you prepared the chicken over it. Source: Mary Commini's Kitchen! Posted to TNT - Prodigy's Recipe Exchange Newsletter by Daniel and Mary Commini <4christ@bellsouth.net> on Mar 21, 1997
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”