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Barbara Kafka's Simplest Roast ChickenThe complete recipe for Barbara Kafka's Simplest Roast Chicken on Yahoo Shine.
  • 5- to 6-pound chicken at room temperature, wing tips removed
  • 1 lemon, halved
  • 4 whole garlic cloves
  • 4 tablespoons unsalted butter, optional
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup chicken stock, water, fruit juice, or wine for optional deglazing
servings:2
  1. Place rack on second level from bottom of oven. Heat oven to 500°F (or for convection, reduce to 450°F).
  2. Remove the fat from the tail and crop end of the chicken. Freeze the neck and giblets for stock. Reserve chicken livers for another use.
  3. Stuff the cavity of the chicken with the lemon, garlic, and butter, if using. Season the cavity and skin with salt and pepper.
  4. Place the chicken in a 12 x 8 x 1 1/2-inch roasting pan breast side up. Put in the oven legs first and roast 50 to 60 minutes, or until the juices run clear. After the first 10 minutes, move the chicken with a wooden spoon or spatula to keep it from sticking.
  5. Remove the chicken to a platter by placing a large wooden spoon into the tail end and balancing the chicken with a kitchen spoon pressed against the crop end. As you lift the chicken, carefully tilt it over the roasting pan so that all the juices run out and into the pan.
  6. Optional: Pour off or spoon out excess fat from the roasting pan and put the roasting pan on top of the stove. Add the stock or other liquid and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Let reduce by half. Serve the sauce over the chicken or, for crisp skin, in a sauceboat.

Barbara Kafka's Simplest Roast Chicken

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    star44.42
    7 ratings
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Ingredients

  • 5- to 6-pound chicken at room temperature, wing tips removed
  • 1 lemon, halved
  • 4 whole garlic cloves
  • 4 tablespoons unsalted butter, optional
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup chicken stock, water, fruit juice, or wine for optional deglazing

Directions

  1. 1Place rack on second level from bottom of oven. Heat oven to 500°F (or for convection, reduce to 450°F).
  2. 2Remove the fat from the tail and crop end of the chicken. Freeze the neck and giblets for stock. Reserve chicken livers for another use.
  3. 3Stuff the cavity of the chicken with the lemon, garlic, and butter, if using. Season the cavity and skin with salt and pepper.
  4. 4Place the chicken in a 12 x 8 x 1 1/2-inch roasting pan breast side up. Put in the oven legs first and roast 50 to 60 minutes, or until the juices run clear. After the first 10 minutes, move the chicken with a wooden spoon or spatula to keep it from sticking.
  5. 5Remove the chicken to a platter by placing a large wooden spoon into the tail end and balancing the chicken with a kitchen spoon pressed against the crop end. As you lift the chicken, carefully tilt it over the roasting pan so that all the juices run out and into the pan.
  6. 6Optional: Pour off or spoon out excess fat from the roasting pan and put the roasting pan on top of the stove. Add the stock or other liquid and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Let reduce by half. Serve the sauce over the chicken or, for crisp skin, in a sauceboat.

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5 USER REVIEWS
  • Yum, chicken

    star33

    This sounds good, but I'd add one other thing; take a bit of olive oil and ground black pepper and "massage" it up under the skin. Makes that chicken extra moist!
  • Sounds good, but

    star44

    If you don't want it to stick, try roasting it on top of a bed of aromatics, like a mirepoix or trinity.

    Personally, I'd also stuff a few slices of the lemon between the skin and the breast with maybe a sage leaf or two. But that's my preference. I've also used an orange instead of the lemon (I call it cluck-a-la-orange).
  • So moist and tender but ...

    star55

    I've made this a couple of times now and it is so moist and tender. My family says it's the best roasted chicken they've ever had. But, I've had issues with the butter and chicken fat burning, spattering, and smoking. The first time I made it, the kitchen was filled with smoke. The next time I tried 'plugging' each end of the cavity as best as I could with each lemon half to try and prevent the butter from running out. The recipe says to put the oven rack on the 2nd level from the bottom, but I found putting it on the 3rd level helps with the burning and smoking some.
  • 2 Servings?

    star44

    A 5-lb chicken could easily feed 6 people. Who eats half of a chicken at one meal? Maybe a 3-lb. bird, but even then, you could probably still get 4 servings out of it.

    The recipe itself looks great, except that I would usually give it an extra 20-30 minutes in the oven, at a lower tempurature. I've never tried to roast a whole chicken at 400 degrees. I'll try it sometime.
  • Delicious

    star55

    It says it serves 2 but four in my household.
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