Martha Stewart's Roast Chicken 101

By Cyndi645

Ingredients

• 6 lb roasting chicken
• 2 T unsalted butter
• salt/pepper
• 2 medium onions (peeled &
• sliced crosswise 1/2 " thick)
• 1 lemon
• 3 large garlic cloves
• 4 sprigs fresh thyme

Preparation

Step 1

Preheat oven to 425 degrees

Let chicken and butter stand at room temp for 30 minutes.

Remove giblets and rinse chicken cavity under cold water. Dry thoroughly with paper towel. Sprinkle cavity with salt and pepper. Place onion slices side by side in roasting pan (in the middle). Pierce the lemon with a fork and roll to soften juice. Gently press the peeled garlic cloves to open slightly. Insert garlic, thyme and lemon in cavity. Place chicken in pan on top of onions. Cut about 18 inches of kitchen twine and bring legs forward and cross together to tie. Spread soft butter over entire bird and sprinkle liberally with salt/pepper. Roast till golden (about 1 1/2 hrs)to a temp of 190 degrees internally.

Transfer chicken to cutting board and let stand 15 minutes. Carve.

I make my own gravy while the bird is resting. Take the roasting pan and remove onions. Heat pan with juices on high and add enough Wondra flour to make a thick paste. Add chicken stock and season. Cook until thickened.