Roast Chicken Recipe

Roast Chicken stuffed with vegetables and baked to a golden brown.


Roast Chicken Recipe makes a juicy, delicious, roasted chicken with old fashioned sage dressing.

The recipe includes How To Stuff and Truss it.

Roasting is cooking with dry heat, the best method if you like a fine roasted flavor and the elimination of excess fat.

I have added moisture with onions, celery and apple to tenderize the meat as well as enhance the flavor and nutrients.

Resting the chicken as indicated also helps tenderize it.

Roast Chicken Recipe

  • 1 (4 1/2-5 lb.) whole chicken
  • 1/2 teaspoon salt
  • 3 tablespoons softened butter
  • 1/2 teaspoons rubbed sage
  • 1/3 cup cubed celery
  • 1/3 cup chopped onions
  • 1/3 cup cubed apples, unpeeled
  • 1/2 cup water

If chicken is frozen, thaw it in it's original wrapper in the refrigerator or in a bowl of very cold water.

Do Not Thaw At Room Temperature!

This is a safety method to assure even temperature inside and out of the bird while thawing.

When thawed, remove the wrappers, wash them under running warm water and discard. This is also a safety practice.

If chicken legs are closed together with a plastic band or wire, remove them and discard.

Remove giblets from C, wash them thoroughly, and store in the refrigerator until ready to cook separately.

Wash the whole chicken under running tap water until water runs clear. (Can also wash in a large bowl of water, changing it out several times.)

Pluck out the pinfeathers left on the bird by commercial packers.

These are tiny white casings found on the back side, under the wings, and on the tip of the wings, usually.



Substitute a small Turkey (about 9.5 lbs.) in this Roast Chicken Recipe for your holidays.

Just double your ingredients and enjoy.

A larger chicken generally contains more pinfeathers than a smaller one.

Sprinkle chicken inside and out lightly with salt. Smear softened butter on chicken inside and out.

Next sprinkle the sage in the same places. Because the herb is moist, rub it between your finger tips and thumb to maintain an even sprinkle.

How To Stuff And Truss Chicken

Pin down the wings to the side of the chicken with poultry pins or strong toothpicks.

This technique prevents the wings from flying out during roasting, creating a more attractive dish.

Mix the celery, onions, and apples together in a bowl. Stuff mixture into cavity where the giblets were.

Tie the legs together with cotton twine by wrapping around them several times. Then secure by wrapping twin abound the chicken's tail.

Tie off with a strong knot. Snip loose twine close to the knot to prevent the string from touching hot heating elements in the oven.

To Roast Chicken

Place the chicken on it's backside in a shallow roasting pan.

Pour the water in the pan. Roast uncovered in a oven preheated to 350F. for 25-35 minutes per pound or until done.

To test for done, insert a meat thermometer into the inside of largest part of thigh without touching the bone.

The temperature should reach 180F. for chickens that are stuffed.

In the absence of a thermometer, stick a knife or fork into the chicken in the same location as above, to check for tenderness and no redness of meat.

The skin should be a golden brown.

When done, remove the pan from the oven.

Cover loosely with foil and let set 15-20 minutes before serving.

This resting allows steam to return to the meat making it moister and more tender.

Tips

  • If breast starts to brown too quickly while roasting, cover breast loosely with a strip of foil.
  • Poultry pins can be purchased from most discount or department stores with a cookware division.

    They can also be purchased at kitchen ware specialty stores and a few large grocery stores.
  • Strong cotton twine can be purchased at tho above stores or a hardware store.

    Do not purchase nylon or plastic thread as they will become too hot in the oven.
  • The giblets removed from this chicken can be cooked and used to make gravy or additional stuffing to accompany this Roast Chicken Recipe dish.
  • To cook place giblets in a saucepan.

    Cover with water about 2 inches above the chicken.

    Bring to a boil. Reduce heat and simmer for about 1 hour and 20 minutes until meat starts separating from the bone.
  • Cool and drain broth.
  • Pick and chop meat from bones, add back to broth for use in other recipes.
  • I like to add additional chopped onions. celery and/or celery leaves for loads of flavor when I cook these giblets.
  • I also add grated carrots and rice to the broth after giblets are done and bones have been removed.

    Cook an additional 20 minutes for a nice chicken soup that can be served immediately or frozen for later use.

Following these simple steps with this favorite Roast Chicken Recipe will ensure that you have a tasty, tender and juicy chicken, that you will be proud to serve.

Roast Chicken Serving Suggestions

These following  suggestions go especially well to complete your menu:

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