Tuesday, July 16, 2013

♥ Roast Chicken

Moist and Tender Roast Chicken

5-7 pound roasting chicken
Kosher salt
black pepper
1 tablespoon thyme
1 teaspoon rosemary
1 whole head garlic, cut in half crosswise
2 tablespoons butter, melted for outside rub
1/2 stick of butter for cavity
1 large yellow onion, cut in half
2 cups chicken broth or use water

Preheat the oven to 400 degrees. Rinse the chicken inside and out and pat dry. Generously add salt and pepper to inside of cavity. Then add thyme, rosemary garlic, onion. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. I use my hands to make sure every part of the outside of the chicken is covered in butter. Tie the two legs together with kitchen string Place chicken on rack in large roasting pan. Pour chicken broth or water under rack but not touching any part of chicken. This way the chicken steams and stays moist, yet the skin gets crisp.

Roast the chicken for 90 minutes to 2 hours, or until the juices run clear when you cut between a leg and thigh.... Or when the chicken registers 165 degrees on a meat thermometer. Remove to platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve.







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