Chicken: Fred's Roast Chicken

posted by Fred in CO 11-19-102 10:35 AM

Fredís Roast Chicken

1 (6 pound chicken)
1 teaspoon each rubbed sage, thyme, rosemary and marjoram
1/2 teaspoon salt
2 stalks celery
1 medium onion
1 apple


Preheat oven to 325 degrees.

Thoroughly clean and wash the bird, and pat dry inside and out with paper towels. Loosen the skin above the breasts. Mix equal parts (about a teaspoon each) rubbed sage, thyme, rosemary and marjoram. While holding the skin away from the breast, sprinkle in a generous amount of the spice seasoning onto the breast. Also sprinkle in about a half teaspoon salt. Rub the remaining spice seasoning into the cavity of the bird, and salt the cavity well.

Chop celery, onion, and an apple and fill the cavity of the bird. Truss the bird with kitchen twine and skewers.

To roast: I use a 5-1/2 quart dutch oven. I take 5 pieces of aluminum foil (about 11" square) and crumple them into disks about 1/2" high. Place the disks in the bottom of the dutch oven to support the bird. Place the bird breast side down on the foil disks. Put the bird in the oven uncovered and set your timer for 2 hours and 15 minutes (for a 6 pound bird). Remove bird, test with thermometer. Let stand 15-20 minutes before removing skin and carving.

Notes: Roasting the bird breast side down makes a big difference. I love the thighs and legs, but to get them done just right used to mean that the breast meat was dry. Flipping the bird over roasts the thighs and legs faster, and the juices make their way down to the breast meat, making it moist and tender when done.
Also - it's a personal preference, but when roasting it this way I prefer the foil disks to a rack... no lines in the meat that I serve to family or guests. Just a presentation thing...

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