Yield: 4 Servings
|1 \N||Chicken (5-6lb); wing tips removed|
|1 \N||Lemon; halved|
|4 \N||Whole garlic cloves|
|\N \N||Kosher salt|
|\N \N||Freshly ground black pepper|
|1 cup||Chicken broth, water, fruit juice or wine|
Place oven rack on second level from bottom. Heat oven to 500 degrees F. Remve the fat from the tail and crop end of the chicken.
Discard the neck and giblets or freeze for making chicken stock later. Reserve chicken livers for another use. Stuff the cavity of the chicken with the lemon, garlic and butter(if using). Season the cavity and skin with salt and pepper. Place chicken in a 12-by-8-by-1½-inch roasting pan, breast side up. Put in oven legs first and roast 50 -60 minutes, or until juices run clear. After the first 10 minutes, move the chicken with a wooden spatula to keep it from sticking. Remove the chicken to a platter by placing a large wooden spoon into the tail and balancing the chicken with a kitchen spoon pressed against the crop end. As you lift the chicken, tilt it over the roasting pan so that all the juices run out of the cavity and into the pan. Pour off excess fat from the pan and put the pan on top of the stove. Add the stock or other liquid and bring to a boil, scraping the bottom vigorously with a wooden spoon. Let reduce by half. Serve the sauce over the chicken or, for crisp skin, in a sauce boat.
Nutritional info per serving: 618 cal; 72g pro, tr carb, 35g fat Source: Roasting: A Simple Art Miami Herald, ¼/96 format by Lisa Crawford