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Perfect Roast Chicken Recipe

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This recipe for Perfect Roast Chicken, by , is from The Fun Club Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Von Raesfeld
Added: Monday, January 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 carrots, peeled and cut into thirds
3 ribs celery, cut into thirds
3 onions, peeled and cut into quarters
1 3-4 pound chicken, rinsed and patted dry
1 1/2 T. kosher salt
2 tsp. cracked white pepper
1 lemon, halved
2 fresh bay leaves
6 cloves garlic, roughly chopped
4 sprigs rosemary, roughly chopped
2 T. olive oil
2 T. unsalted butter at room temperature
1 cup chicken stock
2 T. roasted garlic
1 cup dry white wine

Directions:
Directions:
Preheat oven to 500 degrees.

In a 9x13 roasting pan, add the carrots, celery and onions. Season the chicken both inside and out with the kosher salt and white pepper. Squeeze the lemon halves over the chicken and place the rines inside the cavity. Place the bay leaves in side the cavity. In a small bowl, combine the garlic, rosemary, olive oil and butter. Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan.

Place the pan in the oven and roast the chicken for 40 to 50 minutes. A thermometer in the thickest part of a leg should register 160 degrees. Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving.

Number Of Servings:
Number Of Servings:
3-4 servings
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This recipe is courtesy of Emeril and is one of our favorites.

 

 

 

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