How to roast a chicken from Alexandra's Kitchen by Alexandra Stafford

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Recipe Notes

    Salt chicken at least 2-3 hours ahead.

  • EdM on March 31, 2020

    Easy recipe, though starts day before. Skin (back) partially sticks to Le Creuset pan, probably because patted kind of dry, not "very dry!" as recipe says. Warm at room temp for a couple hours before roasting, to help with drying, and assure cooking legs at joints within recipe time. 475 degrees for small 3-3.25 lb. bird, but should be 450 for larger, and perhaps 425 if 4.5 lbs. or more. Can add splash of wine instead of water to make sauce, and some fresh herbs (e.g., thyme and/or rosemary), before butter step.

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