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.
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.
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.
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.
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.
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.
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
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