1 Preheat oven to 425 degrees. 2 Take out giblets from chicken and discard. Pull off and discard lumps of fat. Rinse bird well inside and out, pat dry. 3 Season chicken with salt and pepper. Lay bird on a V shaped rack in a roasting pan. 4 Bake chicken 1 1/4 to 1 3/4 hours or until a meat thermometer reads at least 170 degrees. 5 Place a carving fork into body cavity, piercing carcass, lift bird and tilt to drain juices into pan. 6 Lay chicken on a rimmed platter and let rest in a warm place about 15 minutes. 7 In the mean time, skim and throw away fat from pan. 8 Mix juices to release browned bits and pour through a fine chinois into a small bowl. 9 Slice chicken and spoon juices over chicken. Add salt and pepper to taste.
Additional Information
If drippings start to smoke, tilt pan, skim fat and discard; then add about 1/4 cup water. Consider this basic recipe a blank palette on which to layer flavors--herbs under the skin and in the body cavity, other seasonings with the salt and pepper over the skin, or embellishments to the pan juices afterward.
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Ok guys. I go through recipes and I get mind boggled. It seems that J's sugars soar after lunch as he is having a hard time finding things for lunch that are good for him...