Whole Roasted Go To Chicken Food

JUICY ROASTED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

WHOLE ROASTED CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
• Arrange the pearl onions and carrots in the bottom of a roasting pan. Drizzle with the wine. Set a roasting rack in the center of the pan on top of the vegetables and brush with the oil so that the chicken doesn't stick.
• Place the chicken, breast-side up, on the rack. Sprinkle the chicken all over with salt and pepper. Put the pan in the center of the oven and roast until the juices run clear or an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 165 degrees F. (I calculate cooking about 15 minutes per pound of bird, so for a 4-pound bird I check the juices and temperature after 1 hour of cooking.)
• Remove the chicken from the oven and allow it to rest in the pan for at least 10 minutes or up to 20.
• Transfer the chicken to a cutting board, gently placing it breast-side down so the juices can flow through the breast meat as it rests for an additional 10 to 15 minutes.
• Place the roasting pan with the vegetables on a burner on the stove and add the chicken stock and mustard. Simmer gently, scraping any bits of chicken fat and skin from the bottom. Let the sauce simmer a little with the vegetables, 2 to 3 minutes. Add half the butter and cook, about 1 minute. Remove the vegetables from the pan to a plate. Add the lemon juice, half the tarragon and 1 more tablespoon butter. Allow the butter to melt, then remove the gravy to a serving bowl.
• Turn the chicken breast-side up on a cutting board and carve. (The cut side will need some seasoning.) Rub the remaining butter onto the carved chicken breast meat and season with salt. Sprinkle with the remaining tarragon. Serve the chicken with the sauce and vegetables on the side.

OVEN BAKED ROASTED WHOLE CHICKEN

Steps:

• Preheat the oven to 450 F.
• In a small bowl, melt the butter in a microwave. Add in the other ingredients; garlic, parsley, thyme, rosemary, black pepper and salt. Mix well.
• Apply the butter mixture under the skin and all over the chicken evenly.
• Insert the lemon and thyme strings inside the chicken and tie the chicken drumstick together with a thread. (optional)
• Add the onion, oil and chicken broth to a roasting pan, place the chicken above it and bake uncovered for 1 hour.
• Reduce the temperature for 350 F and bake further for 50-60 minutes until the center of the chicken breast reaches an internal temperature of 165 F. Use a cooking thermometer.
• Remove the chicken and set aside covered in foil wrap to rest for 10 minutes and then slice and serve.

SIMPLE WHOLE ROASTED CHICKEN

Steps:

• In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.
• Preheat oven to 500 degrees F (260 degrees C).
• Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.
• Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.

BAKED WHOLE CRAPPIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
• Pat fish dry; score the skin of fish in a diamond pattern with a very sharp knife. Place fish on the prepared baking pan. Cover tails of fish with aluminum foil to avoid overbrowning.
• Combine cilantro, olive oil, lime juice, garlic, salt, and paprika in a blender; pulse until mixture is a soft paste.
• Spread cilantro-garlic paste on each fish, pressing the paste into the scored sections. Place 2 lemon slices on each fish.
• Bake, uncovered, in the preheated oven until fish flakes easily when tested with a fork, about 20 minutes.