Notes on Roast Chicken

My sister made the roast chicken that I wrote about in February and she wasn't as thrilled as I thought she'd be. After questioning her technique, I realized I wasn't clear enough with the instructions. I have made the exact chicken three times now so I've got a lot to say on the subject. 

Amazing Roast Chicken

1 whole chicken
Fresh thyme or rosemary
3 cloves garlic
1/2 cup soy sauce
1/2 cup butter

Preheat the oven to 300 F. Place the chicken in a 9x13-inch baking pan. Salt the inside cavity of the chicken and stuff the herbs and garlic inside.

Melt the butter in a small saucepan and add the soy sauce. Brush the chicken with the soy mixture and place the chicken in the oven. Set a timer to baste the bird every 10-15 minutes. Don't pour all of the soy mixture over the chicken at the very beginning. Every time you baste the chicken, use a little more of the mixture and it should be gone in about 3 hours.

The chicken is ready when the joints are loose and the skin is a dark golden brown. The meat should be falling off the bones, or just about. The one I made last night was so dark (in a good way), it looked like a lacquered Peking duck.

I also made stock with the last carcass I had from this chicken. I didn't include ALL of the drippings, but I did include some. The stock is a dark brown so although it might not be great for certain things, you can bet that it will make some fantastically tasty soups, stews, etc. And you definitely won't need to add any extra seasoning.

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