Season, stuff, truss, roast, and carve a chicken... then make stock from Cooking for Good Times: Super Delicious, Super Simple (page 204) by Paul Kahan and Rachel Holtzman

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Notes about this recipe

  • jenmacgregor18 on November 07, 2021

    This is the most succulent, delicious roast chicken I've ever made, especially the dark meat and pan drippings. I could never understand the fuss people made over roast chicken. This is the first time that I've found one worth making again. The fennel gratin & roast grapes are wonderful sides. Looking forward to the other variations. .. for now on to the Jonathan Waxman chicken stock.

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