Basic Roast Chicken
|Chicken bouillon||3⁄4 Cup (12 tbs)|
|Finely chopped celery||1 Tablespoon|
|Dehydrated onion flakes||1 Tablespoon|
|Dehydrated bell pepper flakes||1 Teaspoon|
In small saucepan combine first 5 ingredients and simmer 15 minutes.
Place chicken breast side up, on a rack in a shallow, uncovered roasting pan.
Roast at 325ºF., allowing about 20 minutes per pound.
If meat thermometer is used, insert into center of the inner thigh muscle.
Cook to an internal temperature of 180° to 185°F.
Baste frequently with bouillon mixture.
Remove skin and weigh portions.