"My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after." — ROBINROCKINGBIRD
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1 (3 pound)
whole chicken, giblets removed
salt and black pepper to taste
onion powder, or to taste
celery, leaves removed
OK - if you are like me, you will look at the ingredients and instructions for this receipe and say to yourself "Jeez people, what is the big deal?" Well- don't do it. I chose this receipe simply because I had a whole chicken, not a lot of time, and needed to cook it. I have NO idea why the combination of these ingredients or this cooking method (I followed it EXACTLY as written, but used real butter) yields such a wonderfully TASTY bird...but it does! If you don't try this, you're missing out. If you do try this, I venture to say that, you will be very pleasantly surprised!
I believe the bake time for this recipe is incorrect. I baked it for 1 hour and 15 minutes and it was not done. Wonder if it should have been two hours and fifteen minutes?
O.k. Back again - I entered a chicken cook off and used your recipe. Didnt change anything on the recipe. i won first prize out of about 50 entries. I got a nice plaque and trophy, a little prize money. Best part was the honor of it all. just wanted you to know your recipe is BLUE RIBBON>>>>>!!!! congrats
one bad review listed for my grandma's recipe says the recipe calls for too much butter. the recipe has no butter in it. I have tried this recipe with promise lite spread and it came out juicy as ever. Recipe calls for margarine and I am happy to say low fat or lite works just as good.
I used the advice that the reviewer on the recipe page said: Use in combination with Moist Garlic Chicken. I sliced 8 garlic cloves and put in cavity, under skin and on top YUM! I also sliced 2 small lemons and put one in cavity and the other on top. Put 1/4 cup butter in cavity and 1/4 cup sliced butter on top. Put cut celery in cavity, and then salt/peppered all over. Roasted for 2 hours - turned out perfect. The GRAVY was AWESOME!! Some flour with the oils, then chicken broth and all the browned bits from the pan and juices from carving. This was my first roast chicken. Will make over and over!!
I used a combination of 2 recipies from this site. This one and "Moist Garlic Roasted Chicken". It turned out perfectly. For my seasoning I used garlic powder (instead of onion) and lots of salt and pepper both on the outside, and in the cavity. Next time I will probably add some rosemary. The other recipe called for stuffing the cavity with lemon slices and garlic gloves. The flavours were great, and it turned out really juicy. Thank you for this recipe :)
My family and i absolutely love this recipe!We have made it 7 times and it has never failed us! We added a some garlic powder the second time and it made the worlds diff. My family and i arent big on white meat but when we make this recipe no one knows witch is witch ! I most definetely would recommend this recipe to anyone !We also added rosemarry,onions,onion powder,mushrooms,and celery and came out even better !
best chicken I ever had, so juicy. My sister-in-law literally sucked the meat right off the chicken. Thanks for the wonderful recipe. Also, I was out of the onion powder and so I used garlic powder instead, I also lifted the skin on the breasts and massaged some butter under it, makes the skin crispy. Yumm.
* Percent Daily Values are based on a 2,000 calorie diet.
Juicy Roasted Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 289
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