Roasted Chicken

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Is there anything more delightful than roasted chicken? You can use the bones for chicken stock, so freeze them if you don’t plan on making stock right away.

Takes approximately 2 hours from the time you remove it from the fridge until it gets to the table.

1 three-pound chicken, giblets removed
1T onion powder
1 stick butter
1 celery stalk (optional)

Set oven to 350 degrees.
Place chicken in roasting pan.
Season generously inside and out.
Sprinkle inside with onion powder.
Place 3T of the butter in the cavity.
Place rest of butter on the exterior.
Cut celery in four pieces. Place inside cavity.
Bake uncovered for 1 hour 15 minutes to a minimum temp of 180 degrees.
Remove from heat. Baste with butter and drippings.
Cover with foil and let rest 30 minutes before serving.

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