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Kittencals Best Juicy Whole Roasted Chicken

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Ingredients

Adjust Servings:
1 (3 1/2-4 lb) whole chickens
1/4 cup warm melted butter
3 tablespoons vegetable oil
1 tablespoon seasoning salt (can use less)
2 teaspoons garlic powder (use if you are a garlic-lover or use onion powder) (optional)
fresh ground black pepper (to taste)
2 tablespoons cold butter, divided
1 onion (cut into quarters)
1 large celery rib, coarsley chopped (can use a large whole lemon or two in place of the celery, see option on recipe heading)
2 (10 ounce) cans reduced-sodium chicken broth (makes a good base for gravy and stops the drippings from burning, can use more if desired)

Nutritional information

555.2
Calories
414 g
Calories From Fat
46 g
Total Fat
16.1 g
Saturated Fat
155.3 mg
Cholesterol
255.2 mg
Sodium
3.2 g
Carbs
0.5 g
Dietary Fiber
1.1 g
Sugars
31.6 g
Protein
316 g
Serving Size

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Kittencals Best Juicy Whole Roasted Chicken

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    Cuisine:

    I just made this and to be honest, wasn't expecting anything spectacular at first. But now that I've tried it, omg. I followed recipe exactly and my chicken came out so juicy and flavorful. I had a 4 lb somewhat plump bird, so I found that I had to add about 15-20 min more to finish cooking. Loved it and saving this to make again!

    • 1550 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Kittencal’s Best Juicy Whole Roasted Chicken,Follow this recipe and you will have the best juiciest roasted chicken on the planet, a larger roasting chicken may be used and this also works well with a small turkey with cooking times adjusted — plan ahead for best flavor if using seasoned salt the chicken should chill overnight if using white salt there is no need for chilling time — OPTIONAL get a lemon or two, use a fork and poke full of holes, then place into the cavity of the chicken, roast as stated, the chicken will be moist and have a faint lemon flavor.,I just made this and to be honest, wasn’t expecting anything spectacular at first. But now that I’ve tried it, omg. I followed recipe exactly and my chicken came out so juicy and flavorful. I had a 4 lb somewhat plump bird, so I found that I had to add about 15-20 min more to finish cooking. Loved it and saving this to make again!


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    Steps

    1
    Done

    Wash Chicken Well With Cold Water Inside and Out.

    2
    Done

    Pat Dry Using Paper Towels.

    3
    Done

    in a Bowl Mix Together 1/4 Cup Melted Butter With Vegetable Oil, Then Rub All Over the Outside of the Chicken.

    4
    Done

    Season the Inside of the Chicken With Salt and Black Pepper.

    5
    Done

    Season the Outside of the Chicken With Seasoned Salt, Black Pepper and Garlic Powder (if Using).

    6
    Done

    Place the Chicken Into a Glass Dish; Cover Top of the Dish Tightly With Plastic Wrap.

    7
    Done

    For Best Flavor Cover With Plastic Wrap and Refrigerate Overnight.

    8
    Done

    Stuff Onion Quarters, Chopped Celery and/or a Whole Lemon/S and 2 Tablespoons Cold Cubed Butter Into the Cavity of the Chicken, Then Tie Legs Together With Butcher's Twine or Heavy Cotton String.

    9
    Done

    Place the Chicken on a Rack in a Roasting Pan (for Extra Juicy Breast Place Breast Side Down on Rack).

    10
    Done

    Pour the Low-Sodium Chicken Broth Into Bottom of the Roasting Pan (keeps Drippings from Burning and Makes a Good Base For Gravy).

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