01 October 2010

Roasted Whole Chicken

Serves 8 (4-5oz), 5pt per serving

We love roasted chicken. Pool Guy loves the smell when he walks in the house after a long day at work and nothing tastes as good as a perfectly roasted chicken.
Most people think it's really hard to perfectly roast a chicken. It's not. I either cut up a whole chicken and bake it, or just roast the whole chicken. Today I roasted the whole chicken.

Perfectly Roasted Chicken

  • 1 (3 pound) whole chicken, giblets removed
  • salt and black pepper to taste
  • 1 tablespoon onion powder, or to taste
  • 1/2 cup margarine, divided (or butter)
  • 1 stalk celery, leaves remove

Preheat oven to 350 degrees F (175 degrees C).

Place chicken in a roasting pan.

Generously season the cavity with salt, pepper and onion powder.

Place 3 tablespoons of butter, or margarine, into the cavity.

Cut celery into 3 or 4 pieces, and place in the chicken cavity.

Season the outside of the chicken with salt, pepper and onion powder.

Arrange dollops of the remaining butter, or margarine, around the chicken's exterior.

Bake uncovered 1 hour and 30 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C).

Remove from heat, and baste with melted margarine and drippings.

Cover with aluminum foil, and allow to rest about 20 minutes before serving.

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