Simple 5 hour Roast Chicken
This is a simple cooking technique for making great tasting roast chicken.
Items needed:
6-10 pound chicken, roasting pan with foil ring or rack, oil, salt and spices, aromatic vegetables (carrot, celery, onion)
Remove giblets, rinse, and dry chicken, stuff body cavity with vegetables, place chicken into roasting pan on foil ring.
Coat chicken with olive oil, dust with salt, pepper and your favorite spice - I use thyme - put in preheated 250˚F oven.
Cook for 5 hours. Leave oven door shut for the whole time.
Let roast chicken rest for 30 minutes before carving.
A whole chicken needs to reach 165˚F measured in the thickest part of the breast or the innermost thigh to be safe to eat.
The skin is crispy and the meat is moist and juicy. Enjoy!
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