Roast Chicken Recipe makes a juicy roasted chicken with an old fashioned sage chicken dressing. Also included is How To Stuff and Truss the bird.
chicken or turkey is the preferred method of preparing poultry for many who like the fine flavor and eliminating all that excess fat.
To roast means to cook with dry heat. As you will see in the recipe below, we have added moisture to help tenderize the meat.
The addition of onion, celery, and apple also helps to tenderize the chicken. Resting the chicken as indicated, is another proven tenderizing technique.
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.
1 (4 1/2-5 lb.) whole chicken
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 cavity, 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.
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.
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.
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.
off with a strong knot. Snip loose twine close to the knot to prevent
the string from touching hot heating elements in the oven.
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.
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.
I think you will enjoy this basic Roast Chicken Recipe. The
serving possibilities are endless. Put on your creative hat and have