Thursday, July 9, 2009

Super Juicy Simpy Roasted Chicken

I found this recipe on allrecipes and just doctored it a bit to my own tastes. It makes the world's juiciest roasted chicken and it's so much cheaper than paying like $6-$7 for the rotisserie chickens at your local grocer.

1 3-4 lb. chicken
onion powder
black pepper
1/2 stick butter (I use light)
1 stalk/bunch of celery

The Pretty Group Shot ... every family needs one

After you rinse off (and out) your bird, sprinkle the inside and outside generously with onion powder, salt, and pepper. During this process you should crave Funyuns ... it's normal, I promise.

Now, slather that puppy with butter. Butter is good. Say it with me. Butter is normal, natural, and good to me. Tuck some inside the cavity, under skin, and on top of the bird. This will help create a crisp skin and seal the juice into the meat. Plus, butter tastes good.

Now, tuck that celery into the cavity of the bird. Don't make it tight but don't let it wiggle and wobble.

Stick that baby into the tanning bed aka oven at 350 degrees uncovered for appr. 30 minutes per pound. Just make sure the juice is running clear (if you can even tell with all the butter, yay!) and the center of the thickest portion of meat is at least 180 degrees.

I usually take this out of the oven when it's at about 175 degrees in the thickest piece of meat and cover it with foil for about 30 minutes. Then it comes perfectly to 180 degrees and it's tender, juicy, and slap yo mama good.

1 comment:

  1. I never thought of leaving the celery whole! That's a lot less work! Your recipe looks great!


YAY for comment love!