Monday, November 28, 2011

Roast Chicken with Easy Stuffing

Roast Young Chicken
Prepared November 28, 2011. Every cook should know how to  roast a chicken. Here's one way that works beautifully.
1 3-1/2 to 4 lb young chicken
1 pkg Stove Top™ Chicken Flavor dressing, prepared according to package directions
1 T general purpose dry rub
vegetable oil
Preheat oven to 425 degrees F (218 C). Prepare the chicken by rinsing under cold water, removing visible fat, and drying with paper towels inside and out. Season the cavity with dry rub liberally and fill with dressing, setting aside any extra. Truss the drumsticks with cotton twine and close the cavity with twine and skewers. Tuck the wings under. Prick the skin all over the fat on the breast, wings, and thighs with a sharp skewer. Rub vegetable oil over the skin and season liberally with dry rub. Set the bird on a V-rack in shallow dark roasting pan and place in the middle of preheated oven. Roast undisturbed for 1 hour. Check temperature of thickest part of thigh with a thermometer. When temperature reaches 165 degrees F (74 C) remove from oven and tent loosely with aluminum foil. Let rest 15 minutes and carve into serving pieces. Deglaze roasting pan with a little wine or stock and serve, after defatting, on the side. O-T-C salad makes a nice side dish.

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