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Thursday, November 27, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

ROAST CHICKEN
Entrees
Contributed by: Mary Burkhammer
Ingredients:
  • 1â�„3 to 1â�„2 cup salt
  • 31â�„2 to 41â�„2 pound roasting chicken
  • 2 TBS unsalted butter, melted
  • Salt and pepper to taste
  • Oil (for V-rack or basket)
Make a brine bath by dissolving salt in a large bowl or pot of cold water. Prepare chicken by removing giblets and rinsing chicken. Soak the chicken in the bath for 2-3 hours. Remove chicken and rinse inside and out with cold running water. Pat dry inside and out with paper towels. (Brining cleans the bird well, keeps the meat juicier and seasons the bird down to the bone).
Place a shallow roasting pan or baking pan in the oven and heat to 375 degrees. (This makes the pan easier to clean.) Rub the chicken inside and out with butter. Remove heated pan from oven and place the oiled V-rack or basket into it. Place the chicken on its side the rack (one wing up). Roast 20 minutes, then turn the chicken on its other side and roast another 20 minutes. Turn the chicken with the breast facing up, and insert a thermometer in the breast, not touching the bone. Roast until thermometer reads 160 degrees (about 15-20 minutes longer).
Transfer chicken to a cutting board and rest 20 minutes. Carve and serve.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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