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Roast whole chicken
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| Ingredients | |
| 1 (3 pound) | whole chicken |
| 2 cups | stuffing mix |
| 2 | lemons |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | paprika |
| 1/4 teaspoon | dried rosemary |
| 1/4 teaspoon | dried sage |
| 2 tablespoons | olive oil |
Directions
Preheat oven to 350 degrees F (175 degrees C).
Stuff the bird with the prepared stuffing and rub the skin with the olive oil. Cut 1 lemon in half; cover the opening of the bird with a lemon half and stuffing (save the other half for garnish). Pour the juice of the second lemon over the bird. Season the bird with the salt, paprika, rosemary and sage.
Cover and bake in preheated oven for 1 to 2 hours. Remove the cover half way through baking to brown. Baste often.
One secret to really flavorful, juicy roast chicken is brining: soaking in salt water. If your chicken is kosher, you're in luck: it's already brined. To brine a non-kosher chicken,
Dissolve ½ cup kosher salt (or ¼ cup table salt) in two quarts of water. Immerse the chicken completely in the solution and place in the refrigerator.
You should let it soak for at least one hour, but no longer than five or six hours.
Pour off the brine, rinse the chicken under cold running water, and pat it dry with paper towels. For extra-crispy skin, return the bird to the refrigerator and let it air-dry for another hour, or overnight, before roasting.
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