Simplest Roast Chicken

1. 1

   Place rack on second level from bottom of oven.

2. 2

   Heat oven to500F

3. 3

   Remove the fat from the tail and crop end of the chicken.

4. 4

   Freeze the neck and giblets for stock.

5. 5

   Reserve chicken livers for another use.

6. 6

   Stuff the cavity of the chicken with the lemon, garlic, butter, if using.

7. 7

   Season the cavity and skin with salt and pepper.

8. 8

   Place chicken in a 12x8x1-1/2 inch roasting pan breast side up.

9. 9

   Put in the oven legs first and roast 50 to 60 minutes, or until the juices run clear.

10. 10

    After the first 10 minutes, move the chicken with a wooden spoon or spatula to keep it from sticking.

11. 11

    Remove the chicken to a platter by placing a large wooden spoon into the tail end and balancing the chicken with a kitchen spoon pressed against the crop end.

12. 12

    As you lift the chicken, carefully tilt it over the roasting pan so that all the juices run out and into the pan.

13. 13

    Optional: poor off or spoon out excess fat from the roasting pan and put the roasting pan on top of the stove.

14. 14

    Add the stock or other liquid and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon.

15. 15

    Let reduce by half.

16. 16

    Serve the sauce over the chicken or, for crispy skin, in a sauceboat.

* Per serving · 4 servings · Values may vary.