Ingredients
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1
-
2 - 3
-
1/2
-
-
6 - 7
-
2
-
-
-
-
-
-
-
-
-
Directions
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. |
