roast chichen?

Question

how many ways to prepare roast chicken

Answer 1

you can roast chicken in the oven, in a pot or on a grill. here Are two recipes
OVEN ROASTED CHICKEN BREASTS

Olive oil or vegetable oil spray
3 small cloves garlic, minced
1 tablespoon fresh thyme or rosemary, minced
Salt and pepper to taste
3 9-ounce bone-in chicken breasts
Heat oven to 475 degrees. Spray a baking sheet with oil spray. Mix garlic, thyme, salt and pepper. Pull skins slightly away from breast meat. Stuff 1/3 of the seasoning mix under the skin of each breast. Put breasts on baking sheet and roast 20 minutes or until juices run clear.

CLAY POT ROASTED CHICKEN

Clay pots keep chickens and other meats moist without added fat. They’re available at most good cookware stores.

One 3-1/2 pound roasting chicken
2 tablespoons butter, softened
1 teaspoon salt
1 small onion, quartered
1/2 lemon
1 cup sherry
1)Soak clay pot top and bottom in water for at least 15 minutes. Remove giblets and wash and dry chicken. Mix butter and salt and rub cavity and outside of chicken with mixture. Stuff cavity with onion and lemon. Truss with string.

2)Put chicken in clay pot. Pour sherry over and cover. Put in a cold oven. Turn heat on to 480 and cook 75 minutes. Remove cover, baste with juices and cook 5 minutes more until nicely browned and internal temperature reads 160 degrees or juices run clear.

3)Separate pan juices from fat in a gray separator or glass measuring cup while chicken rests 10 minutes. Cut up chicken, put on a platter and pour juices over

Answer 2

Yankee Girl's Southern Roast Chicken With Cornbread Stuffing
Recipe #1116511 rating
This recipe was inspired by a Recipezaar thread where I requested Zaar Southerners to suggest their favorite Southern recipes. Talk about Southern hospitality — what a response! I learned a lot — I think I'm part Southerner now! About the stuffing: It does not call for broth, as the cornbread is on the moist side, even after toasting. I like a more crumbly stuffing, and find that the chicken exudes plenty of moisture to make it just right.
by Loves2Teach | Edit...My Notes

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5 servings 2½ hours 30 min prep
Change to: servings US Metric
1 (5 lb) whole chickens
4 cups day-old cornbread, broken into pieces (I use the recipe on the Alber’s Cornmeal Box, except I use buttermilk instead of regular milk, and I)
1/2 cup chopped onions
1/2 cup chopped celery
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh Italian parsley
2 tablespoons olive oil
1/2 teaspoon fresh ground black pepper
2 teaspoons Old Bay Seasoning
1/2 cup coarsely chopped pecans
1 teaspoon kosher salt

Not the one? See other Yankee Girl's Southern Roast Chicken With Cornbread Stuffing Recipes
< 4 hours Breads
Southern U.S. Breads
Whole Chicken Breads
Preheat oven to 350.
Rinse chicken, remove excess fat from around the cavity and pat dry.
Rub inside and outside of chicken with one teaspoon Old Bay seasoning and set aside.
Spread corn bread pieces in a single layer on a baking sheet and toast in a 350 degree oven for about 15 minutes, or until they dry out a bit – not much longer than that.
Combine onion, celery, fresh herbs, pepper, olive oil and 1 teaspoon of the Old Bay seasoning in a mixing bowl.
When the cornbread crumbs are toasted enough, dump the hot bread into the celery onion mixture and combine.
Place the chicken in the bottom of a small roasting pan that has a cover.
Stuff the cavity and the sides of the chicken with the stuffing – you need to separate the skin a bit from the sides to get the stuffing in next to the leg/thigh pieces – also stuff some into the neck cavity.
Tie the legs together to hold the stuffing in with kitchen twine.
Drizzle the chicken with oil, sprinkle with salt and a little more Old Bay if you like.
Cover the pan and roast at 350 for about 1 and 1/2 hours, then uncover, insert a thermometer close to the leg/thigh joint without touching the bone- you're looking for it to read 180 degrees- it will be very close at this point.
Roast a little longer uncovered until chicken is nicely browned and the thermometer reads 180 degrees.
Allow the chicken to rest about 10 to 15 minutes before carving- this step keeps it juicy.
Enjoy.

Answer 3

As many as you like depending on the seasonings.All need salt and pepper.American-poultry seasoning.Greek-oregano.Spanish-saffron.Indian curry.Use your favorite spices and veggies.Cover with foil and roast for about 45 minutes to an hour and baste frequently to seal in juices.Uncover the last 10 min.Insert a meat thermometer.When it reads 185 degrees it's done.Oh yea bake at about 350-375 degrees.It should have a melt in your mouth texture.

Answer 4

plenty, just use different ways to season.
otherwise the preparation is just what it says Roast

Answer 5

As many ways you want to get creative.

Answer 6

less than infinte but more than one