Wednesday, December 24, 2008

Roasted Whole Chicken

A great main dish to make while you're at church - ready when you get home.

1 or 2 whole chickens - thawed, dry
garlic salt
grated parmesan cheese
1 large onion, or onion flakes

Make a seasoned butter with the ingredients and rub under the skin of the chicken, also sprinkle generous amounts of seasoning into cavity and on top of chicken. Place in roaster pan, breast side up, on a rack if possible. Put about an inch of water in the bottom of the roaster pan and slice your onion into it. You can also put potatoes and carrots or your choice of vegetables around the chickens.

Roast on a low temp - about 300 for 3 hours. Or, slow roast on about 200-250 all day. The longer it roasts, the more tender it becomes and will fall off the bone.

*Don't roast all day with veggies as they will become really soft and nasty.

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