whole chicken 3-4 pounds
cup chicken broth
1. Remove chicken and butter from refrigerator 30 minutes prior to cooking 2. Preheat oven 400* and lightly oil roasting pan 3. Rinse chicken with cool water inside and out and pat dry 4. Place chicken in roaster breast side up and rub with butter a. sprinkle salt and pepper inside and out of chicken b. push lemon half into cavity of chicken c. tuck wings under and tie legs together 5. Bake 1 hour or until meat thermometer inserted in thickest part of thigh registers 165* 6. Tip chicken so juices runs out and into roasting pan. Move chicken to cutting board and tent with foil 7. Skim fat from liquid in pan Pour broth into pan and heat on high until boiling Boil till liquid reduces by half 3-5 minutes Taste and adjust seasoning.