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Monday, October 20, 2008

Classic Roast Chicken

This recipe is from a friend of mine and I love it. It made a great Sunday meal and there were plenty of leftovers to make a soup.

1 3-4 lb whole chicken
4 T. butter
1-2 T. minced garlic
salt, pepper, and herbs, to taste

Remove the gizzards, neck etc (if any) from the cavity of the bird. Loosen the skin around the breast with hand. Tuck 2 T. butter under the skin. Place the rest in the cavity. Pile on the garlic and season generously with salt, pepper, and dried or fresh herbs. Place in baking dish, with the breast up (I always do a chicken dance to figure out which side is the breast) and bake in 350 degree oven or preheated grill on medium-low about 1.5 hours or until a thermometer placed between the leg and thigh reads 165. Baste often with the drippings. This is where you get the crispy skin and it helps keep the rest of the bird moist. Let the chicken rest 10 minutes after taking it off the grill. This gives the juices a chance to go back in to the meat, otherwise all the yummy moistness will be in the pan as soon as you slice the bird.

Thanks Lizzard

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