Thursday, December 9, 2010
EASY ROAST CHICKEN
Adjust oven rack to middle position and heat oven to 400 degrees. Set V-rack in large flameproof roasting pan and lightly spray with nonstick cooking spray. Wash a roasting chicken thoroughly and pat dry with paper towels.
Season chicken on all sides with salt and pepper; set wing side up on prepared V-rack and roast for 25 minutes.
Remove roasting pan from oven and, using a carving fork stuck inside the chicken (do not pierce skin) and a large wad of paper towels in your other hand, tip the chicken up a little to let the juices inside run out into the pan, rotate chicken so other wing side faces up; continue to roast for 25 minutes.
Remove roasting pan from oven and, using the fork and paper towels, rotate chicken breast side up, after tipping out the juice into the pan. Add 1 cup chicken broth to roasting pan and roast for 40 minutes, until chicken is golden brown and instant-read thermometer registers 160 degrees inserted in thickest part of breast and 175 degrees in thickest part of thigh. (If necessary, add more broth to maintain thin layer of broth on bottom of roasting pan.)
Let the chicken rest, covered with aluminum foil, for 30 minutes. This resting time will allow the juices to absorb into the meat.
Tip if you don't have a meat thermometer: If the legs wriggle loosely when moved, and clear juices run out of the inside of the chicken when it is tipped up, the chicken is done.
I always add some butter to the juices in the pan and use it as a sauce over the chicken.