Place oven rack on second level from bottom. Heat oven to
Remove the fat from the tail and crop end of the chicken.
Discard the neck and giblets or freeze for making chicken
stock later. Reserve chicken livers for another use.
Stuff the cavity of the chicken with the lemon, garlic and
butter, if using. Season the cavity and skin with salt and
Place the chicken in a large roasting pan,
breast-side up. Put in the oven legs first and roast 50 to
60 minutes, or until the juices run clear. After the first
10 minutes, move the chicken with a wooden spatula to keep
it from sticking.
Remove the chicken to a platter by placing a large wooden
spoon into the tail end and balancing the chicken with a
kitchen spoon pressed against the crop end. As you lift the
chicken, tilt it over the roasting pan so that all the
juices run out of the cavity and into the pan.
Pour off excess fat from the pan and put the pan on a burner. Add the stock or wine and bring to a
boil, scraping the bottom to get the browned bits for flavor.
Continue cooking until the liquid has reduced by half. Serve the sauce with the chicken.
Adapted from The Washington Post 12/20/95m from "Roasting: A Simple Art"
Calories per serving: 420
Fat per serving: 29.9g