Whole Roast Chicken
|Roasting chicken||3 Pound (1.5 Kilogram)|
|Clear honey||30 Milliliter (2 Tablespoon)|
|Soy sauce||15 Milliliter (1 Tablespoon)|
|Paprika||5 Milliliter (1 Teaspoon)|
|Melted butter||1 Ounce (2 Tablespoon, 25 Gram)|
Mix together the honey, soy sauce and paprika. Brush the chicken with the sauce. Protect the wing tips and drumsticks with foil.
Place the chicken, breast down, on a roasting rack and cover with the lid or a pierced roasting bag closed with a non-metallic tie.
Calculate the cooking time at 9 minutes per pound. Halfway through, turn the chicken, breast up, and brush with butter. Protect the breast bone with a strip of foil. Drain off any accumulated juices from the dish and cook for the remainder of the calculated cooking time.
With a sharp knife, pierce the inside thigh joint and check that the juices run clear. If they are pink, return the chicken to the oven and cook a little longer, checking at regular intervals.
When completely cooked, remove from the roasting rack and cover lightly with foil. Let it stand for 15 minutes.