Roast Chicken
Serves: 2
Lilian Bahringer
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Preheat oven to 425 degrees F
2
Remove giblet bag from cavity
3
Rinse chicken and pat dry
4
Stuff the chicken cavity with peeled onion or split lemon
5
Rub skin with minced garlic, salt and pepper
6
Roast in oven for approximately 10 minutes per pound, until juices run clear
7
The temperature of chicken should reach approximately 160 degrees
8
Let chicken sit to allow juices to reabsorb
9
Carve and serve
10
Remove grease from the roasting pan using a large spoon, but leave brown bits and juices
11
On stove-top place pan over medium heat
12
Add chicken stock
13
Scrape up bits and bring to a simmer
14
Season and serve with carved chicken