INGREDIENTS

INSTRUCTIONS

Place oven rack on second level from bottom.  Heat
oven to 500 degrees F. Remve the fat from the tail and
crop end of the  chicken.  Discard the neck and
giblets or freeze for making chicken stock later.
Reserve chicken livers for another use.
Stuff the cavity of the chicken with the lemon, garlic
and butter(if using). Season the cavity and skin with
salt and pepper. Place chicken in a 12-by-8-by-1
1/2-inch roasting pan, breast side up. Put in oven
legs first and roast 50 -60 minutes, or until juices
run clear.  After the first 10 minutes, move the
chicken with a wooden spatula to keep it from sticking.
Remove the chicken to a platter by placing a large
wooden spoon into the tail and balancing the chicken
with a kitchen spoon pressed against the crop end.  As
you lift the chicken, tilt it over the roasting pan so
that all the juices run out of the cavity and into the
pan. Pour off excess fat from the pan and put the pan
on top of the stove.  Add the stock or other liquid
and bring to a boil, scraping the bottom vigorously
with a wooden spoon.  Let reduce by half.  Serve the
sauce over the chicken or, for crisp skin, in a sauce
boat.
Nutritional info per serving: 618 cal; 72g pro, tr
carb, 35g fat
Source: Roasting: A Simple Art
Miami Herald, 1/4/96
format by Lisa Crawford
Posted to MM-Recipes Digest V3 #239
Date: 02 Sep 96 00:15:10 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

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