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Roast Chicken

  • 1 whole chicken (4-5 lbs), with the giblets and neck removed*
  • salt
  • 4 tbsp. butter
  • 2 tbsp. olive oil
  • 2 medium onions, sliced into eighths
  • 4 carrots, sliced into half inch sections
  • 4 potatoes, sliced into bite-sized sections
  • 4 cloves of garlic, whole
  • 1/4 c. fresh parsley

Preheat the oven to 425 F.  Sprinkle the chicken inside and out with salt.  Rub on butter.  Melt remaining butter and mix with olive oil for basting.

Place the chicken, breast up, on a wire rack in a pan.  Put the veggies in the pan.  Brown for 5 minutes on breast, baste with butter and oil mixture, turn and brown for 5 minutes on the left side, baste, then turn and brown for 5 minutes on the right side. 

Baste the bird and leave it on the right side.  Reduce the heat to 350 F and cook for 30 minutes, basting every 10 minutes.  (Once you run out of olive oil and butter, start basting it with the juices in the bottom of the pan.)

Turn to the other side and baste every 10 minutes for 30-40 minutes. 

Turn breast up and cook for 15 minutes or until the juices in the thickest part of the drumstick run clear yellow.

(Don't forget to save the giblets and bones to turn into chicken broth!  Just stew in a lot of water with carrots, onions, garlic, and parsley for a few hours, then strain off the juices.  I freeze the broth in pint containers for use in other recipes.)

Serves 4-5 as a main course.

* We often find fancy Amish chickens right before their expiration date for as cheap as $1 per bird in the grocery store.  Then we buy all they have and freeze them until we want them.  I take them out the day before we want them to thaw in the fridge.


Read other posts about killing and eating your own chickens:





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