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Roast Chicken

Source of Recipe

Chef Francois


List of Ingredients

1 3 1/2 to 4lb. chicken
1 tspn. of salt
salt and pepper for seasoning



Recipe

Preheat oven to 500 degrees. Remove the giblets and excess fat from the chicken. Remove the tail and let the chicken set at room temperature for 30 minutes. Season the chicken with salt and pepper.

Cut a small slit in the flap of skin at the tail end of the bird on each side and insert the tip of each drumstick through the slits (this will keep the legs secure at the chicken roasts).

Place the chicken in a pan and cook for 10 minutes. Lower the temperature to 425 and continue cooking for an additional 40 to 55 minutes or until done (to test for doneness, pierce the thigh. If the juices are faintly pink the bird is done).

Remove the chicken from the oven and set at room temperature for about 10 minutes.

* Carve the chicken and serve.

*Roast Chicken Carving

1)Lift the chicken with a serving spoon and fork, drain the juices from the cavity and place the chicken on a carving board.
2)On one side, pierce the thigh with the fork and with a knife, cut around the leg and through the skin only. Remove the leg.
3)Cut off the base of the leg at the joint.
4)Cut through the knee joint, separating the thigh from the drumstick. Repeat steps 2 through 4 for the other leg.
5)After removing the legs, place the chicken with the breast facing upward and the head facing you. Pierce the carcass with the fork to keep it steady.
6)Cut slightly down from the breastbone on the right side. Cut through the wing joint to remove the breast meat.
7)Cut off the end of the wing using the fork for support.
8)Repeat step 6 for the left side of the breastbone.
9)Cut off the end of the wing.
10)Cut off the meat at the upper part of the breast.
11)Remove the "oysters" with a spoon.
12)Carve the chicken into four pieces, 2 breasts and 2 legs.