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Posted by CookinMom at recipegoldmine.com May 19, 2001
This recipe uses the Spanek vertical roaster, which is available at gourmet
and cookware shops and poultry stores. For a darker skin, brush with oil before
cooking, or cook an extra five to ten minutes. Carving this upright chicken
is a lot easier than carving a standard chicken.
1 (3 1/2) pound frying chicken
1 tablespoon herb seasoning mix, such as herbes de Provence
1 teaspoon salt (if no salt in seasoning mix)
1/2 teaspoon black pepper (if no pepper in seasoning mix)
1 tablespoon olive oil
1/2 to 1 cup chicken stock or wine
Heat oven to 450. Remove giblets and was and dry chicken. Mix seasonings
and oil in small bowl. Rub inside the cavity of the chicken, in between joints
and around neck area, but don’t loosen skin on the breasts (the juices collect
here while roasting and keep the breast meat moist). Put the chicken upright
on the vertical roaster, making sure the top of the roaster pokes through the
neck cavity.
Put the chicken in a small roasting pan (a deep-dish pizza pan lined with
foil works well).
Add stock to a depth of 1/8 to 1/4 inches. Put chicken in the oven. Cook
15 minutes, then reduce heat to 400 degrees F and cook an additional 30 to 35
minutes, until juices run clear or temperature reaches 160 degrees F.
Delicious!
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