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Roast Chicken Recipe

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

Karen Kadavy Hobcroft
Added: Monday, April 28, 2008


1 (3 - 3 1/2 lb.) roasting chicken, trussed
1 T butter
1 T vegetable oil
Salt and pepper
1 lb potatoes
1/4 lb bacon, diced
20 baby onions, peeled
1/2 lb small mushrooms

1. Preheat oven to 400 F
2. Rub chicken with butter
3. Pour oil into roasting pan. Place chicken on thigh in pan. Sprinkle with salt and pepper.Roast chicken on one side, basting often 15 minutes.
4. Cut potatoes in quarters and arrange around chicken and sprinkle with salt and pepper. Turn chicken to other side. Roast 15 minutes basting chicken and potatoes often.
5. While chicken roasts cook bacon in heavy skillet until browned. Remove and reserve.
6. Brown onions on all sides in same skillet, shaking skillet to turn onions. Remove and reserve.
7. Quickly brown mushrooms in skillet. Add bacon and mushrooms to roasting pan after chicken has roasted 30 minutes. Place chicken on it's back and roast 20 minutes or until skin is crisp and brown and juices are running clear.

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