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Shabbat Roast Chicken Recipe

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This recipe for Shabbat Roast Chicken is from The Jamner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole chicken, 4-5 lbs.
5-inch stalk from celery
5-inch, thin piece of carrot, peeled
1/2 medium onion, peeled
3-5 cloves garlic
paprika
salt and pepper
Directions:
Directions:
1. Preheat oven to 350 degrees.
2. Remove giblets from chicken, rinse, pat dry, and place in roasting pan. (You may place chicken neck in roasting pan for stock later, if you wish.)
3. Place the vegetables in the cavity of the chicken, then sprinkle paprika all over it, lifting legs to get the underside of the legs and thighs. Pepper and liberally salt the chicken.
4. Roast about two hours, or approximately 1/2 hour per pound. Once juices have accumulated in the pan, baste once or twice during the roasting period.
Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
2 1/2 hours
Personal Notes:
Personal Notes:
This was our weekly Shabbat entree. In case you don't have a meat thermometer and you want to know if the chicken is fully cooked, you may wiggle the leg: if it moves easily, it is likely done. If not, bake a little longer. If you're still not sure, you may also cut down between the leg and thigh piece as a last resort. If if overcooks, the white breast meat may be too dry, but this can be ameliorated with gravy. :)

 

 

 

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