does anyone know the recipe for Roast chicken?

Question

please post it today as soon as possible

Answer 1

This is my own recipe- BIG hit in the family! I like to use herbs liberally, (not crazy) when I cook, so I will do my best to give you acurate directions:
WHOLE ROASTING CHICKEN 3-5 POUNDS
1/2 CUP OF EXTRA VIRGIN OLIVE OIL
1 WHOLE LEMON
salt and pepper
1 Tablespoon each of sage, thyme, and rosemary
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*PREHEAT YOUR OVEN TO 375 DEGREES*
1. use 1/3 to 1/4 of your olive oil and brush it on your chicken.
2.Sprinkle Salt and Pepper to your taste
3.Sprinkle your herbs (sage, thyme and rosemary) on your whole chicken
4. Cut half of your lemon and squeeze it on top of your chicken.
5. Cut the other half of your lemon in fourths and place it into the chicken's cavity.

Place your chicken in the 375 Degree oven and let it roast uncovered for 45-an hour!
Use the rest of your olive oil to baste it on top of the chicken if it gets too dry!!!!

Remove from oven- take out the lemons from the cavity!
This goes well with potatoes!! Yummmmmmmmm!!!!!
Good luck!

Answer 2

Easy one. First stuff butter under the skin of the chicken (but not too much) then pore some water over the chicken (make sure it is on a rack and in the pan) then sprinkle some chicken seasoning over the chicken with some salt and pepper. If you like stuffing mix some chicken and lamb mince in a bowl with some chopped up onion and bacon and an egg and salt and pepper. Mix it all together and stuff into the chicken.
Cook in the oven for 1 hour on 180 degrees. Make sure there is water in the bottom of the pan and that the chicken is on a rack.

Answer 3

"Roast Chicken"

Wash chicken and pat dry. If desired, rub cavity lightly with salt. Do not salt cavity if bird is to be stuffed.
Stuff chicken just before roasting - not ahead of time. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack - stuffing will expand while cooking.) Tie drumsticks to tail.
Heat oven. Brush chicken with melted butter or margarine. Place breast-side up on rack in open shallow roasting pan. Do not add water. Do not cover. (Times and oven temperatures vary with size of chicken.) Chicken is done when thickest parts are fork-tender and drumstick meat feels very soft when pressed between fingers.

Answer 4

Preheat your oven to about 325 or so. Wash and stuff your chicken if you want it stuffed. Rub it down with salt on the outside and put in a pan with about couple of inches of water. Depending on how large it is. It may take an hour or two to roast it.

Answer 5

a roasting rack that keeps it out of the drippings is the most important thing. There are many marinades, rubs, etc. But they all taste better when the bird ain't soaking in it's own grease

Answer 6

ROAST CHICKEN WITH HERB BUTTER, ONIONS AND GARLIC
Serve this with the Crispy Potato Galette, buttered green beans and a red Côtes du Rhône or white Burgundy.

click photo to enlarge
7 tablespoons unsalted butter, room temperature
1 tablespoon chopped fresh parsley plus 3 large sprigs
1 tablespoon chopped fresh thyme plus 3 large sprigs
1 tablespoon chopped fresh rosemary plus 3 small sprigs
1/4 teaspoon fennel seeds, crushed
1/2 teaspoon coarse salt
1 7- to 71/4-pound roasting chicken, rinsed, patted dry
3 medium onions, peeled, quartered lengthwise (do not remove root end)

14 garlic cloves, peeled

1 cup canned low-salt chicken broth
1/2 cup dry white wine
1 1/2 teaspoons all purpose flour





Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Position rack in bottom third of oven; preheat to 400°F. Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs. Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin. Spread 3 tablespoons herb butter under skin on breast and upper leg meat. Place chicken on rack in large roasting pan; tie legs together loosely to hold shape. Scatter onions around chicken. Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper.

Roast chicken 30 minutes. Remove pan from oven. Scatter garlic cloves around chicken. Brush chicken, onions and garlic with 1 tablespoon herb butter. Roast chicken and vegetables 30 minutes. Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegetables. Continue to roast until chicken is golden and thermometer inserted into thickest part of thigh registers 180°F, about 30 minutes longer. Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan. Transfer chicken to platter; surround with onions and garlic. Tent with foil.

Set roasting pan over medium-high heat. Add broth and wine; bring to simmer, scraping up browned bits. Pour pan juices into large glass measuring cup. Spoon off fat; discard fat. Pour juices into medium saucepan. Stir reserved 1 tablespoon herb butter and flour in small bowl to smooth paste. Bring pan juices to simmer; whisk in paste. Simmer sauce until slightly thickened, whisking occasionally, about 4 minutes. Season with salt and pepper. Serve chicken with sauce.

Makes 4 servings.

Answer 7

http://www.dianaskitchen.com/page/poultry/roastchk.htm
pic.http://www.faeriesfinest.com/images/products/chicken.jpg