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Roast Chicken Perfecto

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Ingredients

Adjust Servings:
1 whole chicken (2 is better, double seasonings if making 2)
2 - 3 sprigs whole fresh herbs (thyme or rosemary are good for the first time but try others, play with it)
1/2 teaspoon kosher salt
fresh ground black pepper
6 - 7 6 -7 regular limes or 6 -7 lemons (work well too)
2 tablespoons ghee (won't burn like butter will)

Nutritional information

538.4
Calories
357 g
Calories From Fat
39.7 g
Total Fat
12.7 g
Saturated Fat
173.5 mg
Cholesterol
298.2 mg
Sodium
7.1 g
Carbs
1.9 g
Dietary Fiber
1.1 g
Sugars
38.6 g
Protein
147g
Serving Size

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Roast Chicken Perfecto

Features:
    Cuisine:

    Wonderful, moist and tender chicken! Just delicious! When I took this out of the oven my husband commented on how pretty it looked! I improvised a bit due to what was on hand and personal taste. Used a teaspoon of dried rosemary and omitted the lime or lemon. Thank you for sharing a great recipe!

    • 160 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Roast Chicken Perfecto, I don’t think anyone originated this one It’s bits and pieces I’ve read in books, seen on cooking shows, and observed in friends kitchens over the years I just assembled it in it’s present form It’s not mine even if it does have my name on it My Mother used to say, NEVER ROAST A CHICKEN! The oven’s hot so it doesn’t cost any more to roast two of them and you can always find a use for a bit of chicken She’s right, cook them in pairs, they’re more comfortable that way Chop and/or shredd the leftovers, put them into freezer bags, 1/4 lb per bag LABEL THEM! After they’re frozen gather them into a gallon ziplock to keep control of them , Wonderful, moist and tender chicken! Just delicious! When I took this out of the oven my husband commented on how pretty it looked! I improvised a bit due to what was on hand and personal taste Used a teaspoon of dried rosemary and omitted the lime or lemon Thank you for sharing a great recipe!, The pan juices are wonderful! Sometimes, if it’s a ‘watery’ chicken, I cook them down a little while the bird rests


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    Steps

    1
    Done

    Preheat Oven to 350f.

    2
    Done

    Trim Excess Fat from Bird(s).

    3
    Done

    Wash, Pat Dry With Paper Towels.

    4
    Done

    Salt and Pepper the Cavity.

    5
    Done

    Stuff Herbs Into Cavity.

    6
    Done

    Cut Limes in Half, Fill Cavity Full.

    7
    Done

    from the Neck Opening Work Your Fingers Between the Skin and the Breast on Each Side.

    8
    Done

    Work 3-4 Slices of Lime Into Each of These Pockets.

    9
    Done

    Rub Outside of Bird With Ghee.

    10
    Done

    Lightly Salt and Pepper Outside of the Bird (s).

    11
    Done

    Tie Legs Together With Cotton Kitchen Twine.

    12
    Done

    Tuck Excess Neck Skin Into Throat Opening.

    13
    Done

    Place, Breast Side Down, on a Roasting Rack in an Appropriate Size Pan.

    14
    Done

    Roast 1 3/4-2 Hours,'til Juices Between the Leg and Thigh Run Clear.

    15
    Done

    Remove to Platter, Tent With Foil, Let Rest 20 Minutes.

    Avatar Of Lincoln Holloway

    Lincoln Holloway

    Comfort food connoisseur dedicated to sharing hearty and soul-warming recipes.

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