4-5 lb. Roasting chicken

(free-range if available)

1/4 C very soft sweet butter

1 tsp. dried sage

1 T fresh thyme, chopped

1 T fresh rosemary, chopped

1 Granny Smith apple, cut into chunks

1 large onion, cut into chunks

1 large orange, cut into chunks

1 celery stalk, cut into chunks

2 sprigs fresh rosemary

Salt & pepper

Preheat oven to 425.

Make sure the chicken is pat dry.  Brush the skin with butter and sprinkle the inside and outside of the bird with salt & pepper.  Sprinkle the sage, thyme, & rosemary inside and outside.   Stuff the bird with apples, onion, oranges, rosemary sprigs and celery.  Tie the legs together and put the chicken in a large roasting pan. Do not cover.  Roast for 1 1/2 hours.  The chicken should register 170 degrees.   Wait 20 min. before cutting.

Always try to brine the chicken in salt water for at least 2 hours prior to cooking.(in refrigerator). 1/2 C salt to 1/2 gal. of water is your basic brine.

I aways separate the fat out to make the gravy!

About Mary Moccia

Mother, wife, friend, but most of all Gram! Love learning the craft of cooking and food preparation and expanding my knowledge by using my palate and creativity!
This entry was posted in ENTREES and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s