| 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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