| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Fall, Chicken | 1 | Servings | |
INGREDIENTS
| 1 | Whole; (5- to 6-pound) chicken | |
| 1 | Lemon; halved | |
| 1 | Fresh rosemary sprigs; up to 2 | |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
INSTRUCTIONS
Trim excess fat from chicken, and place, breast side up, on a rack in a broiler pan. Squeeze juice of 1 lemon half over chicken and remaining lemon half into chicken cavity. Place lemon halves and rosemary in cavity. Sprinkle chicken with salt and pepper. Bake at 250° for 4 hours. Makes 6 to 8 servings. Rules for Roasting .Roasting chicken at a high temperature (450°) for a short time, then lowering the temperature for the remaining cooking time seals in the juices and keeps the chicken moist and tender. .While you can also roast a broiler-fryer with good results, chickens specifically for roasting are labeled "roasting broilers." These birds generally weigh more and are meatier and more succulent. If you are roasting a broiler-fryer (which normally weighs approximately 3 pounds), decrease baking time by about 45 minutes. .Let roasted chicken stand for 10 minutes after removing it from the oven. This standing time "sets" the juices and makes for a more flavorful bird. .Roast chicken on a rack in a broiler pan so fat can drip off and away from the bird. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1035 by Suzy Wert <SuzyWert@aol.com> on Jan 23, 1998
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