Roast Garlic Chicken
1 roasting chicken (4-7 pounds)
2 TBS Doc's Garlic Game Rub
2 TBS Butter
Preheat oven to 375 F.
Remove giblets and neck from chicken cavity. Rinse chicken inside and out with cold running water; drain. Pat dry with paper towels.
With fingertips, gently separate skin from meat on chicken breast. Place 1 tablespoon of Doc's Garlic Game Rub under skin on chicken breasts. Place remaining Garlic Rub inside chicken cavity. Rub outside of chicken with butter.
With chicken breast side up, lift wings toward neck and bend back to keep in place. Tie legs together with string. Place chicken, breast side up, on rack in medium roasting pan.
Roast chicken 1 hour and 30 minutes to 2 hours. When chicken turns golden brown, tent loosely with foil to prevent over-browning. Chicken is done when juices run clear when thigh is pierced with the tip of a knife, or when a meat thermometer inserted in the thickest part of the thigh registers 175 to 180 F.
Transfer chicken to warm platter and let rest 15 minutes to set juices and for easier carving.
Makes 4-6 main course servings.
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