Perfect Roasted Chicken
This is the way I make my roasted chicken, so it turns out golden and crispy on the outside and tender and juicy on the inside. The plus is it makes some wonderful rich broth for gravy also. I take the wrapper off of the chicken the night before and remove all of the insides. I pat the chicken dry and set it on a plate in the refrigerator overnight. Most people add salt to it when they put it in the fridge but my husband is on a low sodium diet so I skip that part. It has always turned out just fine. When I get ready to roast it I make a mixture with softened butter and some herbs and seasonings. I take the handle of a wooden spoon and lift up the skin of the breast side of the chicken and using my hands I put the butter mixture all over underneath there. The I stuff the empty cavity with stalks of celery, garlic and shallots. I then pour in chicken broth and cover the stock pot and cook it on 375 degrees for 2 1/2 -3 hours. I uncover the pan the last half an hour to help the top get crispy and golden.
The gravy is so golden and rich.
Here is the chicken after patting it dry and removing everything in the cavity.
Your butter mixture will look something like this after placing it under the skin.
Stuff the cavity with whatever vegetables you have on hand sometimes I add a lemon too,
After the chicken is prepared and the broth is in the stock pot.
Look at how golden that crust is. Always juicy and tender too,
Perfect Roasted Chicken
Recipe details
- 1 Chicken
- Prep time: 10 Minutes Cook time: 3 Hours Total time: 3 hr 10 min
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