Roast Chicken

Name: Roast Chicken
Yield: Makes 4 Main-Course Servings
Ingredients: 1 cup chicken jus from roasting pan or chicken broth or water; 2 teaspoons flour if making gravy; 1 onion, quartered; 2 pounds chicken drumsticks, wings, or backs, chopped into 2-inch pieces with a cleaver; 1 large carrot, cut into 1-inch sections; Salt; One 4-pound chicken; 1 tablespoon butter, room-temperature; Pepper

Preparation info

Makes
4
Main-Course Servings

Difficulty
Medium

Appears in

Cooking

By James Peterson

Published 2007

About

The rite of carving makes a roast chicken seem like a special occasion, and with a little practice, any cook can look like an expert. The photos show the basic way to carve a chicken: into 2 breasts and 2 thighs with the drumsticks attached.

Ingredients

One 4-pound chicken
Salt
Pepper
1 tablespoon

Starter
Main course

Method

Preheat the oven to 450°F. Truss the chicken if you want to go to the trouble and season the chicken on the outside with salt and pepper. Take a sheet of aluminum foil about 18 inches long and