0\u00b0F.
Stuff chicken with herbs and
o 400\u00b0F.
Place chicken skin and bones, 1/2
f stock. Rub skin of chicken with olive oil, then season
revent sticking.
Chop the roast chicken into bite-size pieces. Use
Place chicken in a large roasting pan.
b>Roast Chicken Seasoning: Mix all ingredients. Store in a covered container.
Roast Chicken
grees F.
Remove the chicken giblets, and any feathers
gredients (note description that original recipe used fresh rosemary and juniper
celery and carrot.
Place chicken on top of aluminum foil
venly. **Note: Celery does not roast well.
Prepare the garlic
Make Self-Saucing Chicken and Vegetables:
Preheat oven
he meaty parts of the roast; stuff with shallots and garlic
Preheat oven to 200 C.
Place vegetables and rosemary in a roasting dish with 2 tblsp of the oil.
Season , toss to coat , roast for 25 minutes.
Heat a non stick pan on high heat, add oil and cook chicken 3 minutes each side or till golden.
Add chicken to roasting dish and roast further 10 minutes till cooked through.
Add stock and honey to fry pan simmer 5 minutes till thickened.
Serve with chicken and vegetables.
pice salt per lb. of chicken) on inside and outside of
nd 1 tablespoon pepper. Dry chicken thoroughly with paper towels. Using
220 degrees C).
Place chicken in a large baking dish
rlic in small bowl. Place chicken in center of vegetables.
ost ovens.
Clean the chicken of all extra fat and
an over high heat. Cook chicken until browned all over. Transfer
Preheat oven to 350\u00b0F. In a saucepan, boil cider until reduced to 1/3 cup. Remove from heat and stir in broth, herbs, garlic and lemon juice. Let stand for 30 mins.
Meanwhile, season chicken cavity. Tie legs together with twine. Place on a rack set in a roasting pan and coat with oil. Season. Roast chicken for 1 hour, or until a thermometer inserted in the thickest part of the thigh reads 175\u00b0F, basting occasionally with cider reduction.
Let rest for 10 mins then brush with any remaining glaze.