Jewish Cooking Boot Camp by Dr Andrea Marks Carneiro & ROZ MARKS

Author:Dr Andrea Marks Carneiro & ROZ MARKS
Language: eng
Format: epub
ISBN: 9780762756469
Publisher: Globe Pequot Press
Published: 2015-01-27T16:00:00+00:00

* Take the tops off all your spices before starting to season; it will make your life a lot easier when your hands are covered in olive oil.

4. Chop the garlic into small pieces and set it aside.

5. Cover the chicken with olive oil, making sure to get under the skin.

6. Season the chicken with as much or as little seasoning as you want (the more the better), using a good amount of the lemon pepper and making sure to get it under the skin (you can use a pastry or basting brush to make it easier).

7. Place the garlic under the chicken skin.

8. Empty out about one-third of the liquid in the can. Place the can inside the roasting pan and set the chicken on top, using the legs to form a tripod so it is standing up straight.

9. Pour the chicken broth into the bottom of the pan and place the chicken in the oven.

10. Roast the chicken at 425° for 30 minutes. Then turn the oven down to 375° and continue roasting for about 1 hour or until the juices run clear. During the last 30 minutes, use a baster to pull up the liquid in the bottom of the pan and baste the chicken about every 7 to 10 minutes.

11. Remove the pan from the oven, remove the can from the chicken cavity, and carve.

* Be very careful removing the can from the chicken. It’s incredibly hot and requires a two-person effort: one to hold the chicken and one the can.

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