INGREDIENTS

INSTRUCTIONS

Here are several techniques that help to add flavor to roast chicken.
Before roasting, lift the skin of the breast and leg sections by
sliding your fingers under it, then seasoning the meat underneath.
This accomplishes several things.  First. it puts the flavorings
directly on the meat where they will do the most good.  Second, for
diners who remove the skin before eating, this ensures that the
seasoning will not be stripped away with the skin.  Finally, it gives
easily scorched ingredients, such as fresh herbs or minced garlic,
protection from the drying heat of the oven. In addition to
seasonings, rub a bit of oil under and over the skin. This helps to
flavor and moisten the meat, and insures that the skin will crisp  well
during roasting.  Start roasting chickens breast-side down in a hot
oven (at least  400F). This crisps the back and gives the thickest part
of the thighs  a head start in cooking. Then after 30 minutes or so,
reduce the oven  temperature, turn the chicken over, and stuff, baste
or sauce it, the  continue roasting until done. The roasting times may
seem a bit long  by recent cookbook standards.  Of course. doneness is
a personal choice, but I don't want to ever  carve into a chicken with
a rosy pink breast and jiggling thighs.  I  prefer chickens roasted to
between 170F and 175F. At this  temperature, the breast may be a bit
dry (white meat begins to lose  moisture after 165F), but the dark meat
will be cooked through.  Andrew Schloss, San Francisco Chronicle,
7/15/92.  Posted by Stephen Ceideberg; October 31 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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