This was my first time cooking a whole chicken and I was pretty impressed with the results. I used this recipe as a base and added to it. As written, I was afraid the chicken would come out dry. I stuffed the cavity with the called for salt, pepper, onion and rosemary and added 2 crushed cloves of garlic. I melted butter and added salt, pepper, garlic powder and rosemary to it. I rubbed some under the skin and poured the rest over the bird. I then seasoned the bird with more salt, pepper and poultry seasoning. I cooked it as stated but was not getting any juice after an hour for basting, so I added a 1/2 cup of chicken broth to the pan. I used a 7-1/2 lb bird and it was ready in 2-1/2 hours. I used the pan drippings for a nice gravy. The chicken was good, I do love rosemary but it really overpowered the dish. It was a bit too much. My family really enjoyed it though. Thank you, Nanette!
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