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Title: Plain Roast Chicken
Categories: Poultry Entree Jewish
Yield: 2 Servings
| 1 | Roasting chicken (3 1/2-4lb) =OR=- | |
| 1 | Oven stuffer roaster (4-6lb) | |
| 1 | tb | Garlic powder |
| 1 | ts | Salt |
| 1 | ts | Paprika |
| 1/4 | ts | Black pepper |
| 1/2 | ts | Poultry seasoning (optional) |
| 2 | tb | Corn oil |
Preheat the oven to 375 degrees F.
Wash the chicken thoroughly inside and out. Remove any excess fat and pinfeathers. Dry well with paper towels.
In a bowl or measuring cup, mix together the garlic powder, salt, paprika, pepper, and poultry seasoning if desired.
First, rub the chicken with the corn oil, then rub the spice mixture all over the chicken. Tuck the wings under and place the chicken in a roasting pan.
Roast in the preheat oven, for 1 to 1-1/4 hour(s) for the smaller, roasting chicken or 1-1/2 to 2 hours the larger oven stuffer roaster. Baste the chicken 2 to 3 times during the roasting.
If the chicken is stuffed, add 30 minutes to the roasting time (see R-BREAD STUFFING). The bird is done when the juices run clear when a thigh is pricked. Remove from the oven and let stand 15 to 20 minutes before craving. Makes 2 to 8 servings, depending on the size of the chicken.
Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer with Maria Poluskin Robbins. Copyrighted 1990 Published by MacMillan Publishing Company.
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