Roast Chicken Recipe

Roast Chicken
Serves 2 to 4

Ingredients:

• 1 three to four-pound frying chicken
• Salt
• Freshly-ground white pepper
• Four tablespoons butter
• One to two tablespoons of all-purpose flour
• 1/4 to 1/2 cup chicken stock

Instructions:

Preheat oven to 400 degrees.

Season the cavity of the chicken with salt and pepper to taste, and then place two tablespoons of butter inside. Tie the legs and wings up truss-style. Rub the breast of the chicken with one tablespoon of butter, then add salt and pepper to taste.

Pour 1/2 cup water into a roasting pan. Place the bird in the pan on a rack breast side down. Roast for 30 minutes. Baste the chicken frequently with the pan juices. Turn the bird breast side up and roast for 30 to 45 minutes, cooking the chicken for 60 to 75 minutes total.

To confirm the bird is done, pierce the chicken in the thigh. The bird is done when the juices run clear. Remove from heat and let the bird rest for 10 minutes before
carving.

For a rich sauce, pour pan juices into a saucepan, add the flour and chicken stock and bring to a boil. Reduce to low and cook until reduced and thickened to your desired consistency. Salt and pepper to taste.