Ingredients
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1
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2
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Directions
Mama’s Secret Roast Chicken, my mother use to make this all the time when I was young it’s the best roast chicken I’ve ever had I know you’ll enjoy it you can also use this recipe for chicken pieces rather than a whole chicken if you wish, Great! The cooking time was quicker than stated I did put a bay leaf in the water because I wanted some broth to make a sauce I did add water twice This is a no fuss recipe and a recipe you could prepare the chicken ahead of time, wrap with plastic wrap and then cook the following day The chicken was very moist Thanks for posting I served the broth/gravy with noodles , my mother use to make this all the time when I was young it’s the best roast chicken I’ve ever had I know you’ll enjoy it you can also use this recipe for chicken pieces rather than a whole chicken if you wish
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Steps
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1
Done
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Preheat Oven to 325f. |
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2
Done
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Make Sure the Giblets and Neck Are Removed from the Chickens Cavity Before Starting. |
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3
Done
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on a Cutting Board Have the Chicken Breast Down. |
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4
Done
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With Meat Cutters or a Sharp Knife Cut the Chicken Length Wise Threw the Ribcage. |
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5
Done
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You Should Now Be Able to Flatten Out the Whole Chicken. |
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6
Done
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in a Strainer Pour Half the Vinegar Over the Skin of the Chicken. Then Pour the Remainder of the Vinegar Over the Interior of the Chicken. |
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7
Done
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Rinse the Chicken in Cold Water. |
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8
Done
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Pat Dry. |
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9
Done
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Put the Chicken Aside. |
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10
Done
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in a Food Processor. Grate the Onion Then Mix in the Salt, Black Pepper and Thyme. |
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11
Done
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in a Roasting Pan Place the Chicken Breast Side Down. |
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12
Done
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Spoon About 1/3 of the Onion Mixture Onto the Under Side of the Chicken and Spread It Out Evenly. |
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13
Done
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Turn the Chicken Over. |
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14
Done
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Lift the Skin of the Chicken and Spoon in the Remainder of the Onion Mixture. Again Try to Even Out the Onion Distribution as Much as Possible. |
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15
Done
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Pour Some Water in the Base of the Roasting Pan to Prevent the Chicken from Drying. (you May Add More Later If You Feel the Chicken Needs It). |
