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Roasting is a simple, classic way to cook a chicken, and the resulting birds are delicious every time.This recipe is as basic as it gets - with just ...
You'll need:- one chicken- a paper towel- large-grain salt (kosher or large-flake sea salt are fine)- pepper- a clean (and cleanable) surface to work on (I use the ...
Turn your oven to 450F, and set the rack to the middle or low position. Put your pan in the oven to heat as well.
This step is easy to forget, but key to success. Simply dry the chicken thoroughly, inside and out. Pay special attention to the body cavity, as the uneven ...
Pour about a teaspoon of salt into the body cavity, and rub against the insides. Dump out any extra salt.
If you've never trussed a chicken before, try it - it's easy, and only takes a minute. I posted a separate trussing Instructable here. If you already know ...
Grind fresh pepper over the surface of the chicken, and cover it in a light rain of salt. (More like hail, I suppose.)If you want to add other ...
Open the oven, pick up the trussed, seasoned bird by the ankles, and place it breast-side up in the hot pan. It will sizzle a bit, but if ...
Cook the chicken at 450F for around 45 minutes, depending on the size of the bird. You'll be able to tell when it's near-done - the bird will ...
Immediately after removing the chicken, baste the top with pan drippings. If you have fresh herbs to add (thyme, oregano, etc) add them to the pan drippings and ...
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