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Crispy Roast Chicken - meat

Posted by : Beth Greenfeld

Pat Gold was a friend of mine, and she died about a year and 
a half ago. She worked very hard to help create this 
newsgroup. I am thrilled to be able to present some of the 
recipes she collected, as a memorial to her. 

Beth Greenfeld

Source: "The California Cook" by Diane Rossen Worthington

Cooking whole chickens at 425-degrees F. keeps them juicy 
inside and crispy-brown on the outside. The marinade adds 
color and depth of flavor to the chicken and its juices. 
Carve the chicken and spoon the vegetables and juices on


 2 Tablespoons grainy Dijon mustard 
 1/4 cup balsamic vinegar 
 2 tablespoons soy sauce 
 3 garlic cloves, minced 
 2 teaspoons minced fresh ginger 
 1/4 teaspoon black pepper 
 1 3-1/2 to 4-1/2 pound fryer chicken, cleaned and patted dry 
 1 onion, sliced 
 2 carrots, peeled and thinly sliced 
 2 cups chicken stock 

1. Combine the marinade ingredients in a small mixing bowl, 
mixing to blend. Taste for seasoning. Place the chicken in a 
large non-aluminum mixing bowl. Starting around the main body 
cavity, carefully slip your hand under the skin, being sure
not to tear it. Pat the marinade under the skin and all over 
the bird on both sides on top of the skin. Cover the chicken 
and marinate for at least a few minutes and up to 8 hours in 
the refrigerator.

2. Preheat the oven to 425-degrees F. Place the chicken, 
breast side up, on a rack in a roasting pan or on a vertical
roaster. Sprinkle the onion and carrots on the bottom of the 
pan and add 1 cup of the stock. Roast the chicken for about 
45 minutes to 1 hour or until the juices run clear when the 
thigh is pierced with a knife. Halfway through the cooking, 
add the remaining cup of chicken stock to keep the bottom of 
the pan from scorching. Let the chicken rest for 10 minutes 
before carving. Carve the chicken and arrange on a serving 
platter. Scrape up the juices and vegetables and pour
them over the chicken pieces to serve.

NOTE: If you want to roast a larger bird, use a 5- to 6-pound 
roasting chicken and increase the cooking time by 20 to 25 
minutes. Watch the chicken carefully and put a foil tent on 
top of it seems to be getting too brown.

ADVANCE PREPARATION: Can be prepared up to 8 hours ahead 
through step 1 and refrigerated. This is also excellent 
served cold.

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