Re:That Roasted Chicken Taste
My favorite go to roast chicken recipe:
I have the butcher remove the backbone of the chicken ( I freeze the backs for stock). A Martha Stewart tip- take two large white onions, peel, into 1/2 inch slices, put in bottom of roasting pan. Lay chicken flat, press down on breast bone, tuck wings under, salt & pepper under side of chicken. I make several kinds of compound butter-right now my favorite is softened unsalted butter, lime zest, finely chopped chilope in adobo sauce, loosen skin, put butter under skin. Salt & pepper skin, rub all over with softened butter. Place on top of onions.