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Sunday Roast Chicken Recipe

   
 

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     Sunday Roast Chicken

Category   Entrees - Maindishes
Sub Category   Holiday Dish
Preptime   4 hours

Ingredients
1 Whole Chicken (Roth's Draper Valley is the best)
2 Lemons
4 Cloves of Garlic
1 Onion
Rosemary
Olive Oil
Salt and pepper
1/4 cup chicken stock
 

Instructions
The night before, wash the chicken under cold water inside and out, and be sure to check the inside cavity for giblets. Make sure you pull these out. In a large bowl or pot, mix cold water, apple cider vinegar and 1/2 cup of salt. Put the chicken in the pot and allow it to sit overnight. This is called brining the chicken.
Preheat the oven to 425. Remove the chicken from the brine and pat dry. Place the chicken in a greased roasting pan. Cut the onion in half and place one half, two crushed cloves of garlic and a lemon inside the chicken. Cut up the other lemon and squeeze the juice all over the skin. Rub down the skin with the lemons, and then place them in the bottom of the pan.Cut up the rest of the onion and put it in the bottom of the pan. Cover the outside of the chicken with at least two cups of olive oil. The chicken should be shiny. Salt and Pepper the bird and lay the rosemary on top. Pour the chicken stock on the bottom of the pan.
Put the chicken into a HOT oven, and roast it for 1 hour to 1.5 hours. Every 20 mins, coat the skin with the oil and juice at bottom of pan. Remove from pan when internal temp is 165 degrees. Let rest before cutting. We shred up the meat and use it all week.


Originally Submitted
12/24/2012





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