Preheat oven to C. Lightly grease a roasting pan. Place a wire rack into roasting pan. Trim excess fat from chicken. Discard neck. Rinse chicken Unsure of the quantity needed? OK, Got It. Gently squeeze the juice from half the lemon 1 lemon, halved over chicken, rubbing juice into skin.
Place both lemon halves into chicken cavity. We nibble on the celery after. Place chicken in a roasting pan, and season generously inside and out with salt and pepper.
Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of degrees F 82 degrees C. Remove from heat, and baste with melted margarine and drippings.
Cover with aluminum foil, and allow to rest about 30 minutes before serving. Read our picks for the best kitchen tools to make cooking your favorite recipes that much easier. All Rights Reserved. Juicy Roasted Chicken. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Juicy Roasted Chicken mandy. Juicy Roasted Chicken Daniel Hatch. Juicy Roasted Chicken Lizette Gonzalez. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 6. The ingredient list now reflects the servings specified.
Add all ingredients to shopping list View your list. Dairy-free diet Popular diets Healthy meal subscriptions Best vegan protein powders. Save recipe. By Barney Desmazery. Preparation and cooking time. Prep: 10 mins Cook: 1 hr and 30 mins Plus resting.
Share on facebook. Share on twitter. Share on pinterest. Email to a friend. Ingredients 1 onion, roughly chopped 2 carrots, roughly chopped 1 free range chicken, about 1. Gradually pour in ml chicken stock, stirring all the time, until you have a thickened sauce. Simmer for 2 mins, using a wooden spoon to stir, scraping any sticky bits from the tin. Larger birds can take up to 1 hr 40 mins.
Recipes that stuff the chicken cavity with a stuffing mix, or with aromatics like whole lemon, onion and herbs, will also likely lengthen the cooking time; check the individual recipe for guidance.
Chicken must be cooked through completely before serving, as the raw meat can harbour harmful bacteria that could cause food poisoning. One is to use a meat thermometer; the other is to pierce the thickest part of the bird between the leg and the breast and check that the meat juices run clear.
The breast meat should be opaque white, the leg meat should be darker and there should be no blood or pink tinge to the juices. If using a meat thermometer, the meat should reach 70C and stay at that temperature for two minutes. One thing you must never do is wash the raw chicken before cooking. No matter how careful you are, you can splash harmful bacteria around your sink, draining board and worktop. There are a few ways to achieve perfectly crisp chicken skin.
A second option is to salt the chicken, then leave loosely covered in the fridge overnight and cook as normal the next day without rinsing off any of the seasoning. This method extracts the moisture and gives the bird a crisp, golden skin.
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