Date: Tue, 28 Feb 2006 20:48:27 -0500
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From: Jen Kwok
Subject: Re: mmmm.... chicken
+How to roast a perfect ~3 lb. chicken+
I stick to chickens of roughly 3 lbs, both because that's a nice size to serve, and because I know how long it needs in the oven. I roast the chicken splayed open because it cooks the dark and white meat more evenly.
Preheat the oven to 450F.
Rinse and pat dry the chicken.
Using a boning knife, slice along one side of the spine and cut through the bones with a pair of kitchen shears. Do the same along the other side of the spine and remove it.
Splay out the chicken and season it inside and out. I like salt, white pepper and ground sage.
Flour the chicken all over inside and out, patting it on, and tapping off the excess.
Melt a small quantity of butter and mix in a roughly equal portion of oil.
Put the chicken breast side up, legs pointing outwards on a roasting rack in a roasting pan, and place it in the oven.
Immediately turn the heat down to 350F.
Set the timer for 10 minutes, and baste the chicken with the oil/butter at the end of the 10 minutes.
Return the chicken to the oven and set it for 50 minutes.
Every 15 minutes or so, take the chicken out and baste again (eventually, I use the drippings.) Just leave the timer running while you baste.
When the buzzer goes off, the chicken is done.
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