---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Simplest Roast Chicken
  Categories: Miamiherald, Meat/poul
       Yield: 4 Servings
  
       1    Chicken (5-6lb); wing tips
            -removed
       1    Lemon; halved
       4    Whole garlic cloves
            Kosher salt
            Freshly ground black pepper
       1 c  Chicken broth, water, fruit
            -juice or wine
  
   Place oven rack on second level from bottom.  Heat
   oven to 500 degrees F. Remve the fat from the tail and
   crop end of the chicken. Discard the neck and giblets
   or freeze for making chicken stock later. Reserve
   chicken livers for another use. Stuff the cavity of
   the chicken with the lemon, garlic and butter (if
   using). Season the cavity and skin with salt and
   pepper. Place chicken in a 12-by-8-by-1 1/2-inch
   roasting pan, breast side up. Put in oven legs first
   and roast 50 -60 minutes, or until juices run clear.
   After the first 10 minutes, move the chicken with a
   wooden spatula to keep it from sticking. Remove the
   chicken to a platter by placing a large wooden spoon
   into the tail and balancing the chicken with a kitchen
   spoon pressed against the crop end.  As you lift the
   chicken, tilt it over the roasting pan so that all the
   juices run out of the cavity and into the pan. Pour
   off excess fat from the pan and put the pan on top of
   the stove. Add the stock or other liquid and bring to
   a boil, scraping the bottom vigorously with a wooden
   spoon. Let reduce by half. Serve the sauce over the
   chicken or, for crisp skin, in a sauce boat.
   
   Nutritional info per serving: 618 cal; 72g pro, tr
   carb, 35g fat
   
   Source: Roasting: A Simple Art Miami Herald, 1/4/96
   format by Lisa Crawford
  
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