How to Roast a Large Chicken
- 1). Remove internal organs package and neck from the chicken. These are in a package placed inside the bird after it has been butchered. Do not cook the bird with these items inside.
- 2). Wash the chicken under cold water. This removes any tendons and blood pockets from the inside of the bird. Pat dry with paper towels.
- 3). Place the chicken into the roasting pan with the breast up. Add about 1/4 cup of water to the bottom of the pan.
- 4). Preheat the oven to 350 degrees F.
- 5). Rub the outside of the chicken with the stick of butter. This will help create a crunchy skin. Add salt and pepper to the outside of the chicken to taste.
- 6). Cover the chicken loosely with aluminum foil and place it in the oven. The object is to cover it loosely to keep the skin from burning during the cooking process.
- 7). Baste the chicken with the melted butter every 15 minutes. As the process continues you will want to test the internal temperature of the bird. Insert the meat thermometer into the thickest part of the breast. When the internal temperature reaches 175 degrees F remove the foil and cook for an additional 20 minutes or until the skin is golden brown.
- 8). Remove the chicken from the oven and allow it to rest for 15 minutes. The chicken will continue to cook, but this also helps the meat and juices to come together making carving easier.
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