There are so many reasons to have a roasted chicken on hand it is not only economical but super kid friendly. It can be used for lunch or dinner, making chicken salad,soup, Vietnamese spring rolls, chicken stock, pasta, chicken salads and sandwiches, and the list could go on and on. I have provided my version of whole roasted chicken. This version is actually from Ina Garten, one of my favorite chefs.
Ingredients:
5-6 Lb Whole Roaster Chicken (giblets removed)
1 whole garlic head
1 lemon
Olive Oil or Butter
Salt and Pepper
Kitchen String (for trussing the bird)
Directions:
Pre-heat oven to 425 degree F
Remove chicken giblets
Slice lemon in half put in the cavity of the bird
Slice whole head of garlic (peel on ) in half put in the cavity of the bird
Melt ½ stick butter or olive oil use a pastry brush and brush all over the bird
Sprinkle with salt and butter to taste
Tie the legs together with kitchen string and put foil on tips of wings
Roast the chicken for 1 ½ hours
After 1 hour remove foil from wings
Remove the chicken to a platter and cover with aluminum foil for about 20 minutes
Slice the chicken
Enjoy!
