BEST JUICY ROASTED CHICKEN
My grandmother’s recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It’s funny. We nibble on the celery after.
OK – if you are like me, you will look at the ingredients and instructions for this receipe and say to yourself “Jeez people, what is the big deal?” Well- don’t do it. I chose this receipe simply because I had a whole chicken, not a lot of time, and needed to cook it. I have NO idea why the combination of these ingredients or this cooking method (I followed it EXACTLY as written, but used real butter) yields such a wonderfully TASTY bird…but it does! If you don’t try this, you’re missing out. If you do try this, I venture to say that, you will be very pleasantly surprised!
My family and i absolutely love this recipe!We have made it 7 times and it has never failed us! We added a some garlic powder the second time and it made the worlds diff. My family and i arent big on white meat but when we make this recipe no one knows witch is witch ! I most definetely would recommend this recipe to anyone !We also added rosemarry,onions,onion powder,mushrooms,and celery and came out even better !
1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
1/2 cup margarine, divided
1 stalk celery, leaves removed
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken’s exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings …