Roast Chicken

By deanarrca

Ingredients

• 1 whole chicken

Details

Servings 6

Preparation

Step 1

STUFFED: Stuff bird just before roasting. Allow about 3/4 cup stuffing per pound ready to cook weight. Rinse bird and pat dry. rub inside cavities with salt, if desired. Spoon some of the stuffing loosely into wishbone cavity; skewer neck to back. Then lightly spoon stuffing into large cavity. If opening has band of skin across tail, push drumsticks under band; if not present, tie legs together and to tail. Twist wing tips under back of turkey.

UNSTUFFED: Rinse bird and pat dry. Sprinkle inside cavities with salt. Stuff loosely with quartered onions and celery if desired. Roast according to chart. Discard Stuffing before stuffing.

TO ROAST: Place breast side up, on rack in shallow roasting pan. Rub skin thoroughly with salad oil. Roast uncovered.

TEST FOR DONENESS: About 20 minutes before roasting time is up, test bird. The thickest part of the drumstick should feel very soft when pressed between fingers protected with paper towels, and drumstick should move up and down and twist easily in socket. Meat thermometer should register 185 degrees. Remove bird from oven and let stand 15 minutes before carving.

Chicken 1 1/2- 2 lbs. 375 degrees 3/4-1 hr.
2-2 1/2 lbs. 375 degrees 1-1 1/4 hrs.
2 1/2-3 lbs. 375 degrees 1 1/4 -1 1/2 hrs.
3-4 lbs. 375 degrees 1 1/2-2 hrs.
Capon 4-7 lbs. 375 degrees 1 1/2-2 hrs.