I modified, as I found this recipe after the trip to the store; had no celery, but I bought Stove Top stuffing (Herbs flavor), so that was cooked in microwave, then went into the cavity. Instead of using margarine, I dried the outside of the bird, then rubbed olive oil all over the bird. We used a mix of 5 seasonings (1 T each) in a bowl: Huey's burger seasoning (from a Memphis restaurant), Tony Chachere's seasoning, celery salt, onion powder, and Mrs. Dash salt-free garlic seasoning. I'm sure you can mix whatever sounds good to you, but these turned out fabulous. And we had a big chicken, 6 lbs, so I followed the general rule for poultry roasting: 20 mins/lb, plus 15 mins, or 2 hrs 15 mins. One reviewer gave a poor rating because her 4.5 lb chicken didn't cook through, although this recipe clearly states this is for a 3 lb bird! I had to find the rule elsewhere, but it worked: our bird had a temp of 180F in the deep thigh after resting 5 minutes (birds will cook a little bit after you remove them from the oven, so a delayed temp is more accurate). Probably could've gotten out 10-15 minutes earlier, as long as the temp is at or above 165F. Made gravy with pan drippings, 3/4 cup of chardonnay wine, and flour/cold water mixture (about 1.5 T AP flour). Excellent!
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I modified, as I found this recipe after the trip to the store; had no celery, but I bought...