Roast Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 1/2 to 4 Lb Chicken or a Perdue Ovenstuffer Roaster.
1 Lemon
1 medium onion
The leafy portion of a bunch of celery
1/4 stick of butter or 1/4 cup of olive oil
1/2 cup vermouth or dry white wine
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Directions: |
Directions:Preheat oven to 450º
In a mixing bowl combine thinly sliced lemon, onion, and the celery leaves and toss as if it was going to be a salad.
Wash and pat dry the chicken. Stuff the chicken cavity with the lemon/onion/celery mixture.
Rub the outside of the chicken with the butter or olive oil (I use olive oil to cut back on the fat, either is delicious).
Place the chicken in a baking dish and pour the vermouth or white wine over the chicken and bake at 450º for 15 min and baste.
Reduce the temperature to 350º and cook at this temperature until the chicken is done remembering to baste occasionally. |
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Number Of
Servings: |
Number Of
Servings:4 to 5 |
Preparation
Time: |
Preparation
Time:10 + baking time |
Personal
Notes: |
Personal
Notes: This is fool-proof. It comes from Julia Child's Kitchen Wisdom and is a great recipe. The chicken comes out moist and tender every time.
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