Absolutely Perfect Roast Chicken

• 3 lbs whole chickens
• 2 garlic cloves
• 1 1/2 teaspoons kosher salt
• 1 cup water or 1 cup chicken broth

1. Preheat the oven to 400u0b0.
2. Remove the giblets and any excess fat from the chicken cavity.
3. Peel the garlic and put it through a garlic press.
4. In a small bowl or on your cutting board, mash the garlic together with the salt.
5. When you have a nice paste, smear half of it inside the chicken's cavity.
6. Rub the rest of the salt and garlic paste all over the outside of the chicken.
7. Then put the chicken on a rack and put the rack in a roasting pan just big enough to hold the chicken.
8. Pour the water into the bottom of the pan.
9. Bake the chicken for 1 hour and 15 minutes, or until the drumstick just begins to move in the socket.
10. Do not baste.
11. Check a few times to be sure the water has not evaporated; add more during cooking, if needed.
12. Cut the chicken into serving size pieces and serve with pan juices.
13. I like to serve the juice in individual small bowls to dip the chicken.
14. Note: Try to use a chicken as close to 3 lbs as you can find. It is more difficult to get the same results with a larger roaster chicken.
15. Also note: Do not substitute regular salt for the Kosher salt. Chicken must be on a rack in order for the chicken to brown well.

chickens, garlic, kosher salt, water

Taken from www.food.com/recipe/absolutely-perfect-roast-chicken-239933 (may not work)