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1
Preheat the oven to 400u00b0.
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2
Remove the giblets and any excess fat from the chicken cavity.
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3
Peel the garlic and put it through a garlic press.
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4
In a small bowl or on your cutting board, mash the garlic together with the salt.
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5
When you have a nice paste, smear half of it inside the chicken's cavity.
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6
Rub the rest of the salt and garlic paste all over the outside of the chicken.
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7
Then put the chicken on a rack and put the rack in a roasting pan just big enough to hold the chicken.
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8
Pour the water into the bottom of the pan.
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9
Bake the chicken for 1 hour and 15 minutes, or until the drumstick just begins to move in the socket.
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10
Do not baste.
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11
Check a few times to be sure the water has not evaporated; add more during cooking, if needed.
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12
Cut the chicken into serving size pieces and serve with pan juices.
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13
I like to serve the juice in individual small bowls to dip the chicken.
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14
Note: Try to use a chicken as close to 3 lbs as you can find. It is more difficult to get the same results with a larger roaster chicken.
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15
Also note: Do not substitute regular salt for the Kosher salt. Chicken must be on a rack in order for the chicken to brown well.
