How To Roast A Chicken - By Nancy Taylor Robson

Name: How To Roast A Chicken - By Nancy Taylor Robson
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-2 whole chickens (2 birds yield more for soup stock and leftovers); 1 stalk celery; 1 leafy top of the celery; 1 teaspoon Dried thyme; 7 large carrots, skinned and cut into 3-inch pieces; 4 potatoes, peeled and cut into chunks the size of half a lemon; 5 medium onions, peeled and quartered, lengthwise; 4 turnips, peeled and halved; Salt and pepper; Adobo seasoning

Servings: persons

1
Take the neck and giblets out of the cavity.
2
Wash chicken inside and out, pat dry and put into a roasting pan.
3
Stuff cavity loosely with half an onion, one carrot, celery, celery tops, thyme, salt and pepper.
4
Shake Adobo seasoning over outside of chicken.
5
Surround chicken with the rest of the vegetables.
6
Cover roasting pan securely.
7
Roast at 350u00b0F for approximately 20 minutes per pound of chicken or until the juices of the joint between thigh and breast run clear when poked with a knife.
8
Joy of Cooking or any other decent basic cookbook will tell you how long to cook it depending on size.
9
After supper, take the remaining meat off the bones - it takes maybe ten minutes - and store it in the fridge.
10
Then use the carcass plus every bit of leftover skin, bones, and pan juices to make rich chicken stock.
11
You can freeze stock and pull it out when someone is either ailing or blue to make what my family calls Jewish penicillin -- homemade chicken noodle soup with onion, celery and carrot.
12
It works like magic to cure what ails you

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-2 whole chickens (2 birds yield more for soup stock and leftovers), 1 stalk celery, 1 leafy top of the celery, 1 teaspoon Dried thyme, and more.

Yes, How To Roast A Chicken - By Nancy Taylor Robson falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!