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Whole chicken (all natural
or organic is best) |
|
polo |
|
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1 - 2 sprigs fresh rosemary |
|
rosmarino |
|
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4 cloves crushed whole garlic |
|
aglio |
|
| 1. |
Preheat oven to 350
degrees F. |
| 2. |
Clean chicken by rubbing
with lots of salt inside and out and rinsing with water. |
| 3. |
Make sure to remove
as much of the inside giblets as possible. |
| 4. |
Cut off extra fat
from skin (optional but recommended). |
| 5. |
Place chicken
in oven proof pan with deep sides to prevent juices from overflowing. |
| 6. |
Rub inside and outside
of chicken with olive oil. |
| 7. |
Rub salt and ground
pepper on inside and outside of chicken. |
| 8. |
Place garlic inside
chicken cavity. |
| 9. |
Place a sprig of rosemary
inside the chicken cavity and some rosemary leaves on top
of chicken. |
| 10. |
Using foil, make a
tent and cover chicken. Make sure it is shiny side down. |
| 11. |
Place on middle rack
in oven and bake for 1 1/2 hours then remove tent, and baste
chicken with the juices which have already accumulated. |
| 12. |
Return to oven and
cook another 30 minutes. |
| 13. |
Check for doneness
by cutting into thickest part, and making sure only 100% clear
juices run out with no trace of blood. If it is not done,
continue baking at 15 minute intervals. |
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TIP #1:
Save the juices which are in the pan and use them to pour
on top of each serving. |
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TIP #2:
Trim as much fat off the chicken prior to cooking. This will
drastically cut down on the grease and fat in the sauce and
in general. |
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TIP #3:
If you prefer to cook your chicken at a higher temperature,
such as 375, feel free to do so, but look up the cooking
times. There are many ways to cook whole roasted chicken,
and I've done them in various ways all with excellent results. |
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Serve with soup, salad,
and/or roasted or mashed potatoes. |
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This recipe can be
distributed but cannot be resold. All rights reserved. Copyright
2010. To obtain rights of use contact us by visiting our
About Us page and contact me directly. |
