Classic Roast Chicken With Herb Sauce and Salad
Category : Food Cooking » Chicken Recipes
Roast Chicken Made Better, Start to Finish. Recipe by Beth Dooley & Lucia Watson . Chicken Recipes. Classic Roast Chicken. with Herb Sauce & A. Salad of .
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Put the chicken, breast side up, on a V-shaped rack (or a flatrack) and set the rack in a roasting pan just larger than therack. Roast for 15 to 20 min., reduce the heat to 375°F, andcontinue roasting for an additional 45 min. for a total of about1 hour for a 3-lb. chicken. For larger birds, add another 10min. for each additional pound. The chicken is done when theleg wiggles freely in its joint and when the juices run clearfrom the thigh when you prick it and from the cavity when youtilt the bird. A thermometer inserted into the lower meaty partof the thigh should register 170°F. Set the chicken on a warmplatter, propping up the hindquarters with an inverted saucer,and tent with foil to keep it warm while you make the sauce.Remove the rack from the pan.
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