Roast Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 - 5-to-7 lb. roasting chicken
1 onion, quartered
1 stalk celery, cut in half
1 carrot, cut in half
1/4 tsp. chili powder
2 tbsp. garlic salt
2 tbsp. black pepper
1/4 tsp. cayenne pepper
2 tbsp. canola oil
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Directions: |
Directions:Remove giblets from chicken (can reserve these to make chicken broth). Stuff onion, celery, and carrot inside chicken. Combine chili powder, garlic salt, black pepper and cayenne pepper. Rub skin with oil then rub skin with seasoning mixture. Place chicken, breast-side-up, in roasting pan. Cover with foil. Roast at 350º for 45 minutes. Remove foil and roast 30 minutes more. Continue to roast, basting occasionally, for 1 1/2 hours or until thermometer inserted into thickest part of thigh reads 180 degrees. Remove chicken from pan; cover with foil and let stand 10 minutes. Carve and serve. |
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Number Of
Servings: |
Number Of
Servings:14 |
Personal
Notes: |
Personal
Notes: My daughter, Janis wanted to know how to make a chicken last a week (oh, let me count the ways!). Make this for Sunday dinner (noon time). With the leftovers you can make Chicken Noodle Soup, Chicken and Rice Soup, Chicken 'n Dumplings, and Chicken Tetrazzini. And this is only the beginning! More ideas include Chicken a la King (creamed chicken), King Ranch Chicken, Chicken Enchiladas, hot or cold chicken salad, etc.
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