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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Whole Roasted Chicken Recipe

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This recipe for Whole Roasted Chicken is from The Terpstra Family Cookbook , 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:  
One 2-3 lb. Whole Chicken
Kosher salt
Fresh ground Black Pepper
2 tsp minced thyme (optional)
Unsalted Butter (optional)
Dijon Mustard (optional to serve with the chicken)
Directions:
Directions:
Preheat the oven to 450º. Rinse the chicken, then dry it really good with paper towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity, then truss the bird. When you truss a bird the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken cook evenly.
Now, Salt the Chicken (about 1 T). When its cooked you should be able to make out the salt baked onto the crisp skin. Season with pepper.
Place the chicken in a roasting pan place into preheated 450º. Roast approx 50-60 minutes Until done. Remove from the oven and add the thyme, if using, to the pan and baste the chicken with the juices and thyme. Let the chicken rest 15 minutes on a cutting board.
Remove the twine, cut up the chicken and Serve.
Number Of Servings:
Number Of Servings:
2-4
Personal Notes:
Personal Notes:
Sometimes I season the chicken with more seasonings. Such as: Oregano, Rosemary, Basil, Paprika, Cayenne Pepper. You do you and use whatever seasonings float your boat :)

 

 

 

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