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Roasted Chicken from Kraft Food




Source of Recipe


Kraft Food


List of Ingredients




Roasted Chicken

1 PREHEAT oven to 350�F. Wash and pat chicken dry with paper towels. Using fingers or end of wooden spoon, separate skin from meat on both sides, being careful not to break skin.

2 BRUSH bottom of chicken with 1/4 cup of the dressing.

3 TUCK wings under chicken; carefully place breast side up on rack in roasting pan. Tucking the wings under the chicken prevents the tips from burning and helps balance the chicken better during cooking.

4 BRUSH or pour 1/2 cup of the dressing under skin and on outside surface of chicken. Brushing salad dressing under the skin helps keep the meat moist and adds flavor, so you won�t even miss the skin if you remove it before eating.

5 MIX carrots and celery with remaining 1/4 cup dressing. Spoon into cavity.

6 BAKE 1 1/2 to 2 1/2 hours or until juices run clear when pricked with knife, and thermometer inserted at thickest part of thigh next to body registers 180�F. Let stand 10 min. before serving, to let juices settle. Remove vegetables before serving.


***Makes 10 servings.



Recipe



More chicken tricks

� The general rule for roasting one large chicken is to cook about 20 min. per lb. at 350�F.

� If you are cooking for a large crowd, consider making two smaller chickens instead of one large one. This will result in more moist chicken breasts and will give you extra drumsticks. Do not double the cooking time for one chicken; simply increase it by 5 to 10 min. per lb.

� Use a heavy-gauge (metal) roasting pan that just fits the size of the chicken. If the pan is made of glass or is too large, the juices will spread out and burn.

� For a delicious option, stuff chicken with your favorite flavor of Stove Top Stuffing. Simply follow package directions, allowing 15 min. more cook time per lb.

� Make sure you wash and sanitize your hands, cutting boards, sink, all work areas and tools with hot soapy water before and after handling raw chicken.