Friday, December 7, 2012

Roast Chicken

This is my favorite recipe for roasting a chicken. Simple and delicious. Isn't she beautiful?

4-lb whole chicken
1 tsp dried rosemary
1 onion, peeled
1 c chicken broth

Combine in a small bowl:
2 tbsp butter
1 tsp dried sage
1/8 tsp pepper
1 clove garlic, crushed

Preheat oven to 375. Rinse chicken and pull off excess fat in cavity. Dry with paper towels. Loosen skin from chicken breast with fingers. With a spoon, spread half the butter mixture under the skin; rub the rest on top. Sprinkle with rosemary. Place onion in cavity and tie the legs together with kitchen string. Place chicken on a rack in a roasting pan and pour broth into pan. Cover and roast one hour. Uncover and roast 40 minutes more, or until juices run clear when pierced. Let stand 15 minutes before serving.

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