Basic Roast Chicken Recipe

  1. 1.
  2. Wipe chicken with a damp cloth.
  3. Dry well with paper toweling; or possibly hang up to dry in a cold, airy place for 1 to 2 hrs.
  4. Transfer to a deep bowl.
  5. 2.
  6. Prepare any marinade for roast chicken (see any recipe "... for Roast Chicken": "Five Spices", "Scallion-Honey", "Tangerine Peel", or possibly "Hoisin".)
  7. Then pour over chicken and rub into skin.
  8. Let stand 1 to 2 hrs, turning occasionally.
  9. Drain, reserving marinade.
  10. 3.
  11. Preheat the oven to 350 degrees.
  12. Place chicken on a rack over a drip pan containing several inches of water (this will keep the drippings from burning).
  13. Roast till bird is tender and browned, basting with marinade at 15-minute intervals and turning bird occasionally.
  14. (Allow about 30 min roasting time per lb..)
  15. 4.
  16. With a cleaver, chop chicken, bones and all, in 2-inch sections; or possibly carve Western-style, and serve.
  17. VARIATION: After step 2, brush bird with melted chicken fat.

chicken marinade

Taken from cookeatshare.com/recipes/basic-roast-chicken-79779 (may not work)

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