Roast Buttery Chicken
|Whole chicken||2 1⁄2 Pound, roasting|
|White onion||1 Large, quartered|
|Unsalted butter||1⁄2 Cup (8 tbs), softened|
Liberally sprinkle cavity of chicken with seasoned salt.
Place onion in cavity and truss bird.
Coat chicken generously with softened butter and season with pepper (Do not be tempted to salt the outside of the bird.
Salt will draw moisture to any large surface such as a whole chicken or roast of meat, forming a crust that will slow down micro wave penetration.)
Cover tips of legs and wings as well as the breast tip with small strips of foil.
This will prevent them from overcooking before the rest of the bird is done.
Place chicken on its side on an inverted saucer in a glass baking dish.
Cover loosely with waxed paper .
Cook in center of oven 6 minutes on High.
Siphon or spoon off any collected liquid.
After the first 6 minutes, turn chicken and cook 6 more minutes.
Again siphon off liquid.
Turn bird breast side up.
Cook 6 more minutes.
Remove from oven, turn the bird breast down, wrap with foil.
Let stand for 15 minutes.
Prick the thick part of the thigh with a fork.
If juices run clear, the chicken is done; if juices are yellowish-pink, it will need another 3 minutes.
Season to taste with salt.
The chicken will be golden brown.
If you like it browner or crisper, place it under the broiler of a conventional oven.