Roasted Chicken
FoodDay October 4, 2005
Placing the chicken on onion slices will keep it from sticking to the pan while adding a wonderful caramelized flavor to the pan juices. Feel free to experiment with the fruit used to stuff the cavity.
Olive oil
1 med onion, cut in1/3-inch-thick slices
1 3&1/2-to 4&1/2 lb whole chicken, giblets removed
Salt and pepper
4-5 cloves of garlic, peeled and crushed
1 small braeburn apple, quartered
1 cup water, broth or white wine
Position the rack in the center of the oven. Preheat the oven to 400 degrees. For the brownest skin, use a rimed baking pan or a shallow roasting pan. Lightly oil the pan, then arrange the onion slices as a bed for the chicken. If you are roasting more than one chicken, be careful to leave room around each bird.
Rub the interior cavity with salt and pepper. Stuff the cavity with any leftover onion, the garlic and the apple.
Place the bird breast side up on the pan. Apply the melted butter to the whole bird with a pastry brush. Sprinkle the skin with salt and freshly ground pepper.
Roast 18 to 20 min per pound or until an instant read thermometer registers 170 degrees in the breast or 180 degrees in the thigh. Transfer the chicken to a platter and let stand for 10 to 15 minutes. Before serving, remove the apple and vegetables from the cavity and discard. Add 1 cup of warm water, broth or wine to the still warm roasting pan and heat over medium heat, stirring up any browned bits from the bottom. Strain the pan juices and serve them with the chicken.
"Joy of Cooking" by Irma S Rombauer