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Sunday Dinner Roast Chicken

Date Added: Dec 7, 2009 Continental Entrees
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Prep Time

30 mins

Cook Time

2 mins

Ready In

32 mins

Serving

4

*to adjust serving size click on "serving box".

Description

This is the best way to roast a chicken. Serve with sauteed carrots, roasted potatoes and brussel sprouts.


Ingredients

  • 1  Each Whole Chicken, 3 - 4lbs
  • 1
  • 3  Quart(s) Ice
  • 2
  • 3  Quart(s) Water
  • 3
  • 1  Table Spoon(s) Fresh Thyme
  • 4
  • 1  Tea Spoon(s) Kosher Salt
  • 5
  • 1  Tea Spoon(s) Pepper, freshly ground
  • 6
  • 1  Each Lemon, juiced and zested
  • 7

Directions

    1. Pre-heat oven to 350 degrees.
    2. In a large pot, boil enough water to cover a chicken.
    3. Place chicken in boiling water and cook for 30 seconds.
    4. Take chicken out of hot water and plunge into bowl of ice water.
    5. Let sit for 1 minute.
    6. Repeat process.
    7. Let water come to boil again, place chicken into water and cook for 30 seconds.
    8. Take chicken out of water and plunge into ice bath again, let rest for 2 minutes.
    9. Take chicken out of ice bath, pat dry with towel.
    10. Season chicken with salt & pepper, rub with lemon juice and zest.
    11. Place chicken on pan with wire rack and roast for 40 minutes at 350 degrees.
    12. Check with thermometer internal temperature reaches 165 degree.
    13. Remove chicken from oven and let rest for 15 minutes before carving.

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