Saturday, August 6, 2011

Simple Whole Roasted Chicken

How do you get a flattering picture of a whole chicken? Personally, I'm disturbed by meat when it is still identifiable. Once I got past the visions of "Chicken Brent" from Cloudy with a Chance of Meatballs, I LOVED it! Super moist{my least favorite word, but my most favorite way to have chicken!} with a surprising flavor of all the spices you'd find in pumpkin pie!

2 tsp salt

1 tsp white sugar

1/8 tsp ground cloves

1/8 tsp ground allspice

1/8 tsp ground nutmeg

1/8 tsp ground cinnamon

1 (4 lb) whole chicken

5 cloves garlic, crushed

In a bowl, mix the salt, sugar, cloves, allspice, nutmeg and cinnamon. Rub the chicken with the mixture{Jayme removed the skin first so the flavor is directly on the meat}. Cover chicken and refrigerate for 24 hours.

Preheat oven to 500 degrees. Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan. Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees and continue roasting an additional 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees and continue roasting 30 minutes to an internal temperature of 180 degrees. Let stand 20 minutes before serving.

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