Wednesday, August 22, 2012

Rosemary and Lemon Roast Chicken

Rosemary and Lemon Roast Chicken
  

  I always loved seeing and smelling those roast chickens in Kroger's or other grocery stores. They looked perfect and smell so good. I determined I was going to learn how
to prepare one at home that would be better than one you could get in a store!

My favorite type of roaster to use is when I can find a capon.
For those who don't know what a capon is........ Let's just say its the "steer" of the chicken world.


Ingredients:

One large family roasting hen or capon
Salt
2 sprigs fresh rosemary
1 lemon halved
olive oil
Durkee Chicken and Rib Rub
aluminum foil
2 toothpicks
8" kitchen twine
Meat thermometer

Directions:

 Preheat oven to 350*
Wash chicken outside and remove innards
wash body cavity and salt inside
Tuck 1/2 lemon inside chicken
Place a small slit in edge of breast skin and
slip 2 sprigs fresh rosemary beneath skin
Lightly coat chicken with olive oil
Place on aluminum foil on baking sheet
Truss up legs with kitchen twine if desired
Secure wings to sides with toothpicks
Rub chicken lightly with Durkee Chicken/Rib Rub
Bake breast side up in 350 * oven
for approx. 2 hrs or until
golden brown and meat thermometer
reads 180*
Remove twine and toothpicks when cooked
You may leave the rosemary beneath the breast skin
and lemon half inside or discard per your own preference.
The rosemary is fragrant and stimulates the appetite
It may be eaten with the chicken and tastes tender and good!
This recipe serves 2 -3 depending upon the size of the hen.
A capon (rooster) of 5-6 lbs serves 4
To use smaller hens of 3-4 lbs I double the recipe







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