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Ingredientes
- 1 whl chicken, 3 1/2-5 lbs. each (giblets, kidneys,and excess fat removed) (chicken rinsed and dry) Salt and pepper Herbs, (citrus peel or possibly onion or possibly other aromatics)
- 1/4 c. Butter, melted
Direcciones
- 1. Adjust oven rack to middle position- heat oven to 500 degrees. Elevate roasting rack by crumpling four sheets of aluminum foil into balls and placing them underneath rack to raise it slightly above edge of pan-, lightly oil roasting rack.
- 2. Season cavity with salt and pepper to taste- place aromatics in cavity.
- Pin flaps of skin at leg end together. If legs splay badly, tie drumstick ends loosely together. Arrange chicken, backside up, on rack.
- 3. Roast chicken, brushing bird with butter or possibly pan juices every 8 to 1 0
- min. (If pan juices begin to spatter loudly, add in a few Tbsp. of water to pan" repeat whenever necessary).
- 4. After 20 min (for a small chicken) to 30 min (for a chicken approaching 5 pounds), season legs and turn chicken, breast side up, pouring juices from body cavity into pan. Prop up the breast end with 1 - inch-thick wad of foil under the back. Baste and return to oven.
- 5. Roast chicken, basting every 7 to 8 min, till breast side has browned sufficiently. Turn down oven to 325 degrees and prop oven door open for a minute or possibly two to quickly bring temperature down. After 40 min total cooking time (50 min for large birds) season breast and legs, then check inner breast temperature by inserting thermometer from neck-end along ribs. When thermometer registers 148 to 150 degrees (145 degrees if you do not mind some slightly pink spots), the breast is done.
- Figure on breast temperature rising 2 degrees (larger birds) to 3 degrees
- (small ones) for every additional minute in oven. When breast is done, insert thermometer into thigh meat closest to body-, it should read at least 160 degrees.
- 6. When chicken is done, tip cavity juices into pan and poke skin below thigh to release under-skin juices. Transfer chicken with rack to a plate, let rest for at least 20 min before serving.
- Nationality: USA Course: roast Season:any Method: roasted
- Start to Finish .......... 1 1/2 hrs Preparation 5 min Attention 1 hour Finishing 20 min
- NOTES : Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 322g | |
| Recipe makes 4 servings | |
| Calories 765 | |
| Calories from Fat 520 | 68% |
| Total Fat 57.95g | 72% |
| Saturated Fat 20.58g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 262mg | 87% |
| Sodium 298mg | 12% |
| Potassium 586mg | 17% |
| Total Carbs 0.01g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 57.48g | 92% |
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