Yield: 4 servings
|1 \N||Roasting chicken|
|\N \N||(about 3 lb) *|
|2 tablespoons||Butter, melted|
|\N \N||Salt and pepper|
|\N \N||Oil for V-rack|
* giblets removed and reserved for another use, chicken rinsed and patted dry with paper towels.
1. Heat oven to 375 F. Brush chicken with butter and sprinkle liberally with salt and pepper. 2. Place chicken, breast side up, on oiled V-rack, set in shallow roasting pan. Roast 30 min, then reduce oven temperature to 200 F.
Roast 1 hour. Increase temperature to 400 F and roast until instant-read thermometer inserted in thigh register 170 F to 175 F, about 15 min longer. Transfer chicken to cutting board; let rest 20 min. Carve and serve.
Notes: Larger chickens will obviously require longer roasting time.
Add 5 min of cooking time at 375 F for every additional quarter pound of weight over 3½ pounds(a 4-lb bird, for example, would roast for a total of 40 min at 375 F). If the bird is still not cooked after 15 min at 400 F, keep the bird in the oven until the thigh meat comes up to temperature. Do not stuff or truss a slow-roasted chicken.
Submitted By DIANE LAZARUS On 12-27-95