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Simplest Roast Chicken




Source of Recipe


Copied directly from Barbara Kafka's "Roasting, A simple Art” Cookbook



Serves 2 to 4

5- to 6-pound chicken, wing tips removed
Freshly ground black pepper, to taste
I lemon, halved
4 whole garlic cloves
4 tablespoons unsalted butter
Fresh herbs (optional)


1 cup Basic Chicken Stock or canned,
water. Fruit juice. or wine for
optional deglazing.
Kosher salt, to taste
Preheat oven to 500°F TOTAL
Roasting time 50 ~ 60 minutes


Place rack on second level from bottom of oven. heat oven to 500°E
Remove the fat from the tail and crop end of the chicken. Freeze the neck
and giblets for Basic Chicken Stock. Reserve chicken livers for another use.



Season the cavity and skin with salt and pepper.
Stuff the cavity of the chicken with the lemon, garlic, and butter. If
using fresh herbs scatter them in thside also.


Place the chicken in a 12 x 8 x I 1/2-inch roasting pan breast side up. Put
in the oven legs first and roast 50 to 60 minutes, or until the juices run
clear. Alter the first 10 minutes, move the chicken with a wooden spatula to
keep it from sticking.


Remove the chicken to a platter by placing a large wooden spoon into the
tail end and balancing the chicken with a kitchen spoon pressed against the
crop end. As you lift the chicken, tilt it over the roasting pan so that all
the juices run out and into the pan.
Pour off or spoon out excess fat from the roasting pan and put the roasting
pan on top of the stove. Add the stock or other liquid and bring the
contents of the pan to a boil, while scraping the bottom vigorously with a
wooden spoon. Let reduce by half. Serve the sauce over the chicken or, for
crisp skin, in a sauceboat