04-09-2008, 12:41 PM
This is my own recipe. Although it's nothing all that spectacular, it's mighty tasty and so easy to make!
This is one of the many "Sunday Dinners" I've started to do again.
Remember when Sunday was the big meal? Mom spent all day cooking something wonderful, you ate early and everyone came home to eat.
Start Sunday Dinner again!
Rosemary Roast Chicken
You can either bake this in the oven or use a rotisserie or you can even roast this on the BBQ if you have a spit for yours.
Ingredients:
One whole roasting chicken - size depends on the size of your family.
lots of whole fresh sprigs of Rosemary
salt & pepper
store bough pre mixed seasoning for roasting poultry.
one large whole onion
Wash and clean your chicken. Take out the gizzards in the bag inside the cavity! (you laugh but I can't tell you how many times people think this is stuffing that comes with the bird!)
Take your onion and peel it, cut it in half and stuff it in the cavity of the bird.
Take your rosemary sprigs, one at a time and insert them under the skin of your chicken. Load it up good! make small slits so you can stuff them in the wings, legs, back everywhere you can get some rosemary sprigs in, do it! The more the better.
Rub the bird with salt, pepper and the seasonings on the outside. Rub it good too. Then sprinkle more for good luck.
Put your bird on a spit for rotisserie or on the rack if you're baking it.
Take a sharp fork or metal pick and poke holes all over the bird. This will allow the fat to drain out while cooking. You will need to poke the roast every 15 mins or less if you want a nice fat reduced and crispy skin. Plus this makes for self basting!
If baking:
put chicken on rack, poke full of holes. Take some veggies of your choosing and put them around the bird if you like, add salt and pepper to the veggies.
potatoes
carrots
celery
are the usual accompaniments to roasting meat.
Add about 3/4 inch water to the bottom of the pan and bake at 350°F until the bird is done.
Normal cooking times vary but the usual measurement is 20 minutes per pound then add another 20 to the overall time.
I like to leave my birds cook till one leg or wing comes off easily when pulled.
Your meat should NEVER be pink near the bone for poultry!
For rotisserie:
Follow the above seasoning directions.
Skewer the bird with your spit, put lots of holes.
Let turn on the spit at 350°F poking holes at regular and frequent intervals until done.
Again, about 20 minutes per pound or until the leg pulls off easily.
Since no veggies are in when you cook on a spit, I like to serve mashed potatoes, green beens or other green veggies and gravy with a side salad.
This is one of the many "Sunday Dinners" I've started to do again.
Remember when Sunday was the big meal? Mom spent all day cooking something wonderful, you ate early and everyone came home to eat.
Start Sunday Dinner again!
Rosemary Roast Chicken
You can either bake this in the oven or use a rotisserie or you can even roast this on the BBQ if you have a spit for yours.
Ingredients:
One whole roasting chicken - size depends on the size of your family.
lots of whole fresh sprigs of Rosemary
salt & pepper
store bough pre mixed seasoning for roasting poultry.
one large whole onion
Wash and clean your chicken. Take out the gizzards in the bag inside the cavity! (you laugh but I can't tell you how many times people think this is stuffing that comes with the bird!)
Take your onion and peel it, cut it in half and stuff it in the cavity of the bird.
Take your rosemary sprigs, one at a time and insert them under the skin of your chicken. Load it up good! make small slits so you can stuff them in the wings, legs, back everywhere you can get some rosemary sprigs in, do it! The more the better.
Rub the bird with salt, pepper and the seasonings on the outside. Rub it good too. Then sprinkle more for good luck.
Put your bird on a spit for rotisserie or on the rack if you're baking it.
Take a sharp fork or metal pick and poke holes all over the bird. This will allow the fat to drain out while cooking. You will need to poke the roast every 15 mins or less if you want a nice fat reduced and crispy skin. Plus this makes for self basting!
If baking:
put chicken on rack, poke full of holes. Take some veggies of your choosing and put them around the bird if you like, add salt and pepper to the veggies.
potatoes
carrots
celery
are the usual accompaniments to roasting meat.
Add about 3/4 inch water to the bottom of the pan and bake at 350°F until the bird is done.
Normal cooking times vary but the usual measurement is 20 minutes per pound then add another 20 to the overall time.
I like to leave my birds cook till one leg or wing comes off easily when pulled.
Your meat should NEVER be pink near the bone for poultry!
For rotisserie:
Follow the above seasoning directions.
Skewer the bird with your spit, put lots of holes.
Let turn on the spit at 350°F poking holes at regular and frequent intervals until done.
Again, about 20 minutes per pound or until the leg pulls off easily.
Since no veggies are in when you cook on a spit, I like to serve mashed potatoes, green beens or other green veggies and gravy with a side salad.