Simplest Roast Chicken By Barbara Kafka Food

SIMPLEST ROAST CHICKEN (BY BARBARA KAFKA)

Steps:

• Place rack on second level from bottom of oven Heat oven to 500 degrees remove fat from the tail and crop end of the chicken Freeze neck and giblets for stock. Stuff the cavity with the lemon, garlic, & butter, if using Season the cavity and skin with salt & pepper. Place the chicken in a 12x8x1 1/2-inch roasting pan with breast side up. Put in the oven legs first and roast 50-60 minutes or until juices run clear. After the first 10 minutes, move the chicken with a wooden spoon or spatula to keep it from sticking. Remove chicken to platter by placing a large wooden spoon into the tail end and balancing the chicken with a kitchen spoon pressed against the end. As you lift the chicken, carefully tilt over the roasting pan so that all the juices run into the pan. Optional: make a light sauce or gravy with the drippings.

STUPID SIMPLE ROAST CHICKEN

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Place chicken into a roasting pan and insert lemon halves into the cavity; spread kosher salt over outside of chicken.
• Roast in the preheated oven until skin is browned and crisp, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 1 hour. Let chicken rest for 15 minutes before carving.