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Basic Roast Chicken Recipe

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This recipe for Basic Roast Chicken, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, October 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken, 3 to 3 1/2 lbs.
Stems of 1 bunch fennel, cut up, or tops of 1 bunch celery
Stems of 1 bunch parsley
1/2 orange, sliced
1 good-sized branch rosemary
10 cloves garlic, crushed
Salt
Creole Seasoning
1/2 tsp. dried tarragon

Directions:
Directions:
Preheat the oven to 500 degrees. If you have a convection oven, set it to convect. Rinse the chicken and remove the giblets. Stuff the cavity with as much of the fennl/celery, parsley stems, orange, rosemary, and garlic as will fit inside the cavity. Season the outside of the chicken with salt and Creole seasoning or pepper. Put the chicken breast side down on a broiler pan with a rack and set it in the center of the oven. Reduce the oven to 350 degrees. Roast for one hour, and check the tempterature of the chicken with a meat thermometer. When it reaches about 170 degrees, turn the oven up to 450 degrees, and put very small slivers of butter all over the outside of the chicken. Roast another five to ten minutes. Check to make sure the juices run clear from the thigh. Remove from oven and let stand for fifteen minutes before serving.

Number Of Servings:
Number Of Servings:
Serves two to four.
Personal Notes:
Personal Notes:
Buy a free-range chicken or the smallest chicken you can find at the store. The stuff inside the cavity and the seasonings are to my taste, but feel free to vary these as much as you like.

 

 

 

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