Cut an apple and 1 lemon (as seen) also cut onion in quarters – cut few garlic cloves and some fresh ginger
Ingredients:
• Whole roasting chicken(s) – I use antibiotic free and natural
I used 2 since small and cooking for friends house too
• Lemon
• 1 apple I used pink lady
• Onion – 1 large
* Garlic – 2-4 cloves depending on how much garlic you like
• fresh ginger – I took a piece Approximately 1″ x 1/2″ and cut to smaller pieces – you can leave big your not eating or chewing them they just go in bird for flavor
• olive oil
ª thyme I used dry
STEPS & COOKING
Step 1 – Cut all ingredients
Step 2 – Empty cavity of bird
take out items store left in – I do not use these items – rinse if you want chefs have mixed opinions on this
Step 3 – Put olive oil on outside with thyme salt and pepper
Step 4 – Lift up skin in various places and put some garlic cloves cut and some lemon under the skin
Step 5- Put apple, lemon, half your garlic and onion inside
(Of course take anything out like the yucky stuff inside when you buy it)
Step 6 – BAKE IT
-Slow and steady wins the race – I like lower temps and slow for best flavor
-Bake 20 mins per pound
-I cooked un covered
-There will be a lot of wonderful flavorful juices – during cooking occasionally put liquids over the bird to keep moist
-Even if you do not like skin leave on to keep moisture and flavors in
Step 7 – Eat and enjoy
Side Dish Suggestion:
I made with “Stuffing for Chester” see recipe
