This is a roast that really keeps the moisture in. You will never have a dried out bird if you bake it in this method. Alternatively, substitute the items that go in the bird's cavity for my Stuffing recipe, if you wish. If you do that, just make sure you use a very large bird and halve the stuffing ingredient measurements.
You Will Need
1 Large Chicken
2 cloves Chopped Garlic
2 Tbs Fresh Thyme
2 sprigs Fresh Rosemary
1 Onion (quartered)
1 oz. Olive Oil
2 pinches Sea Salt
1 handful Table Salt
1 Roasting Pan
Wash out the bird's cavity with cold water and then rub the handful of table salt all around the inside. If you are using stuffing, then stuff it (ha,ha). If you are not using stuffing, then place the quartered onion and sprigs of rosemary inside the bird.
Next, get a small bowl and mix the chopped garlic, thyme, and olive oil together. Separate the skin from the breast on top of the bird and stuff the mixture in and evenly distribute over both breasts. If you have a few toothpicks, then pin the skin back in place with those afterwards.
Preheat the oven to 400°F. Place the bird in your roasting pan and bake in the oven for 10 minutes. Then, turn down the heat to 325°F and cook at 20 minutes per pound. Take the bird out of the oven and let stand for 10 minutes or so. Carve and enjoy!
Why not try my tetrazzini recipe the next day if you have any leftover meat? Also, use the carcass for making a stock to freeze and use at a later date. Just pour in water or beer, onion, mixed herbs, celery, cabbage, and sliced carrots. Simmer for a few hours, drain liquid through a strainer and freeze.
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