I've made this a couple times and it is, of course, delish! It lasts a couple meals too--and whole chickens are kinda cheap per pound, so you're definitely gonna wanna try this!
1. Start with a whole chicken, pat it dry, and place breast up in a roasting pan. Shove a whole apple into the cavity of the bird.(this will keep it moist from the inside)
2. Mix together some dried rosemary, basil, tyme, salt, and pepper(enough to season the whole bird)
3. Rub butter all over the chicken, then top with minced garlic and the herb mixture.
4. Turn chicken over BREAST DOWN and repeat step 3. (cooking poultry breast down allows all the fatty juices to fill the breast, keeping them nice and moist--and VERY yummy!)
5. Keeping the chicken BREAST DOWN, place in oven at 375 for about an hour and a half(consult a roasting guide online or in a cookbook for more accurate time per pound).
6. Pull the chicken from the oven, cover, and allow to sit for 10 min before carving.
7. Enjoy!!!
Oh. my. That sounds amazing. Definitely putting that on the to do list.
ReplyDeleteLet me just say, I am really enjoying having all of these trusty recipes to use, along with the family cookbook. It's making my cooking experience much better as of late!
Love you both!