Recipe - Slow-Roasted Chicken

1 Whole; (5 to 6pound)
chicken
1 Lemon; halved
1 Fresh rosemary sprigs; up to
2
One half teaspoon Salt
One half teaspoon Pepper

Trim excess fat from chicken, and place, breast side up, on a rack in a
broiler pan.

Squeeze juice of 1 lemon half over chicken and remaining lemon half into
chicken cavity. Place lemon halves and rosemary in cavity. Sprinkle chicken
with salt and pepper.

Bake at 250° for 4 hours. Makes 6 to 8 servings.

Rules for Roasting •Roasting chicken at a high temperature (450°) for a
short time, then lowering the temperature for the remaining cooking time
seals in the juices and keeps the chicken moist and tender. •While you can
also roast a broilerfryer with good results, chickens specifically for
roasting are labeled "roasting broilers." These birds generally weigh more
and are meatier and more succulent. If you are roasting a broilerfryer
(which normally weighs approximately 3 pounds), decrease baking time by
about 45 minutes. •Let roasted chicken stand for 10 minutes after removing
it from the oven. This standing time "sets" the juices and makes for a more
flavorful bird. •Roast chicken on a rack in a broiler pan so fat can drip
off and away from the bird.

Recipe by: Southern Living

Posted to MCRecipe Digest V1 #1035 by Suzy Wert SuzyWert@aol.com on Jan
23, 1998