You can find all kinds of wonderful ways to do roast chicken on different cooking sites. There are recipes that call for spreads to be put under the skin, savory bastes, ideas on how to add flavor etc and I know they are very good. The only problem I have with most of what I’ve seen is that they don’t give you enough roasting time. The reason being (I think) is that you don’t want the meat to dry out. I have found, however that if you roast the chicken on its tummy (breast down) it does not dry out and it tastes so much better. My recipe is very basic, but it gives you a good start if you’ve never roasted a chicken, and you’ll find it surprisingly flavorful too. This is one of my favorite meals.What you will need:
a roasting pan ( I like the black, speckled ones best)
Directions:
Spray roasting pan with Cooking Spray
Wash small (about 3 lb) chicken and remove any extra fat.
Season inside and outside with 1 tsp salt, pepper and some Lawry’s seasoning salt.
Place, breast down, in roaster and roast with lid OFF for 1/2 hour at 375F. Turn down temp to 325F or 350F and continue roasting with lid ON for another 1 – 1/12 hours, during which time you can also add vegetables such as: potatoes, yams and/or carrots. (broccoli only needs about the last 20 minutes) Sprinkle vegetables with a little salt and pepper.
Remove chicken from pan, using a large lifter, place on cutting board. If you’re also roasting vegetables, transfer them to a serving dish (I like to use a Corning ware dish so that I can keep these warm in the oven while making the gravy etc. (turn oven down to 200F)
Easy Gravy:Place pan on stove top element. Mix 2 Tbsp flour and 1 cup water well in a small sealed container and add to hot gravy drippings in roasting pan, cooking and stirring continuously, until done. To thicken add more flour water mix, to thin add more water.
How to serve or cut up the chicken:
You can serve it whole (I call it family style) or carved.
Basically, to carve a small chicken like this you are just removing the skin and bones. Lay the chicken on a cutting board on its tummy. Remove wings and legs. Cut through each leg at joint to separate into drumsticks and thigh. Remove any small parts of meat on the back and then discard the bones. Turn over and take the breast meat off the bone and slice. If the chicken is well done it will all come off very easily.
Drizzle with a small amount of gravy and serve.
Cut up chicken can also be put in an oven proof dish, covered with some of the gravy and aluminum foil (or lid) and put back in the oven to keep warm.
Tip: If you plan to do a large roasting chicken for company, count ½ hour/lb for roasting. Plan to have it ready 30 min. before serving time so you can make gravy etc. while it rests. This way you’re not trying to do five different things at once when your company walks in.
How to serve or cut up the chicken:You can serve it whole (I call it family style) or carved.
Basically, to carve a small chicken like this you are just removing the skin and bones. Lay the chicken on a cutting board on its tummy. Remove wings and legs. Cut through each leg at joint to separate into drumsticks and thigh. Remove any small parts of meat on the back and then discard the bones. Turn over and take the breast meat off the bone and slice. If the chicken is well done it will all come off very easily.
Drizzle with a small amount of gravy and serve.
Cut up chicken can also be put in an oven proof dish, covered with some of the gravy and aluminum foil (or lid) and put back in the oven to keep warm.
Tip: If you plan to do a large roasting chicken for company, count ½ hour/lb for roasting. Plan to have it ready 30 min. before serving time so you can make gravy etc. while it rests. This way you’re not trying to do five different things at once when your company walks in.
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