Simplest Roast Chicken

---------- Recipe via Meal-Master (tm) v8.04

Title: Simplest Roast Chicken
Categories: Miamiherald, Meat/poul
Yield: 4 Servings

1 Chicken (5-6lb); wing tips
-removed
1 Lemon; halved
4 Whole garlic cloves
Kosher salt
Freshly ground black pepper
1 c Chicken broth, water, fruit
-juice or wine

Place oven rack on second level from bottom. Heat
oven to 500 degrees F. Remve the fat from the tail and
crop end of the chicken. Discard the neck and giblets
or freeze for making chicken stock later. Reserve
chicken livers for another use. Stuff the cavity of
the chicken with the lemon, garlic and butter(if
using). Season the cavity and skin with salt and
pepper. Place chicken in a 12-by-8-by-1 1/2-inch
roasting pan, breast side up. Put in oven legs first
and roast 50 -60 minutes, or until juices run clear.
After the first 10 minutes, move the chicken with a
wooden spatula to keep it from sticking. Remove the
chicken to a platter by placing a large wooden spoon
into the tail and balancing the chicken with a kitchen
spoon pressed against the crop end. As you lift the
chicken, tilt it over the roasting pan so that all the
juices run out of the cavity and into the pan. Pour
off excess fat from the pan and put the pan on top of
the stove. Add the stock or other liquid and bring to
a boil, scraping the bottom vigorously with a wooden
spoon. Let reduce by half. Serve the sauce over the
chicken or, for crisp skin, in a sauce boat.

Nutritional info per serving: 618 cal; 72g pro, tr
carb, 35g fat

Source: Roasting: A Simple Art Miami Herald, 1/4/96
format by Lisa Crawford

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