This recipe for roast chicken is spectacular, and comes out great every single time. We love it at the TabyanInn, and hope you will, too.
- 1 large roasting chicken, whole
- 1 yellow onion, quartered
- 1 cup celery pieces, stalks and leaves
- McCormick’s Montreal Seasoning
- 1 teaspoon salt
Preheat oven to 350F.
Clean the chicken well, and remove any neck or giblets.
Liberally sprinkle salt and the Montreal seasoning in the chicken cavity. Place some onion, then some celery in the cavity. Alternate until cavity is full. Do not tie the legs.
Sprinkle the Montreal seasoning on the outside of the chicken breast, then place breast-down on a wide piece of aluminum foil. Sprinkle more seasoning on the back and legs of the chicken.
Bring the foil up over the chicken and seal completely. Be careful to make sure the foil comes up and forms a tub to keep the chicken juices inside the foil, and does not let water from the roasting pan in.
Place the wrapped chicken breast down in a roasting pan or Dutch oven. Place water up to 2-3" in the pan, being careful to not go over any edges in the foil.
Cover pan/Dutch oven, and cook in the oven at 350F for 3 1/2-4 hours. Check occasionally to make sure there is water in the pan.
Discard the water in the pan, but keep the broth in the foil with the chicken.
Let the chicken rest for 10-15 minutes, then carefully open the foil. Drain the broth and reserve for other uses. Place the chicken on a cutting board and carve. Warning–the chicken will fall apart!
Prep time: 15 min.
Cook time: 4 hours.
Serves: 4.
Notes
Source: Edward Thomas.
Do everything you can to preserve the broth. It is delicious, and perfect for other dishes!
