Roasted Chicken

* Exported from MasterCook *

Roasted Chicken

Recipe By : Quick Cooking Magazine, May/June '98, p. 16
Serving Size : 8 Preparation Time :0:00
Categories : Bobbie Not Sent Chicken
Dishes That Freeze Main Dishes
Quick Cooking Magazine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 roasting chickens -- (about 5 lbs. total)
1 teaspoon salt
1 teaspoon seasoned salt
1 teaspoon celery salt
1 teaspoon onion salt
1/2 teaspoon pepper

Wash chicken and pat dry. Place with breast side up in an ungreased 13x9x2"
baking pan. Combine seasonings; rub over and inside chickens. Cover tightly
and bake at 400 F. for 1 hour. Uncover and bake 30 minutes more or until a
meat thermometer reads 180 F. Serve one chicken immediately. Cool the
second chicken; debone and cube the meat and refrigerate or freeze (may be
frozen up to 3 months.)
Yield: 4 to 6 servings per chicken.
Marian Platta of Sequim, WA says this is a snap to prepare and making
extra for casseroles is a real time-saver.
Quick Cooking Magazine, May/June, '98, p. 16
MC formatting by bobbi744@acd.net ICQ#2099532

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