TENDER & JUICY ROAST CHICKEN

Always important when preparing any kind of meat or fish is the quality and freshness of the meat.  Choose a plump, fresh chicken from your local supermarket and always pick a quality brand.  In California, I like Foster Farms.  In Florida, I like Publix.

Preheat oven to 325 F.  I like to use a Pyrex roasting pan.

INGREDIENTS

1. 1 whole chicken washed inside and out
2. 1 cube (8 oz) real butter
3. 1 teaspoon salt
4. 3/4 teaspoon curry powder
5. ¼ teaspoon mustard
6. ¼ teaspoon black pepper
7.  Juice from 1 large lemon

Melt butter and mix in lemon juice and seasonings.  Place well washed chicken breast up in center of roasting pan and dowse with melted, seasoned butter.  Place in center of preheated oven.  Remove from oven every 20 to 25 minutes and baste inside and out with a tube and rubber ball baster.  Be sure to get plenty of butter inside the bird.  Total roasting time will vary depending on the size of your chicken.  What to watch for.  The wings will push away from the bird while roasting and snug back when nearing completion.  When the skin roasts medium brown and tears between the thigh and breast, and thighs can be easily moved up and down, your chicken is ready, usually 1 ½ to 2 hours.  Undercooked chicken chews like rubber.  Overcooked chicken will be dry.

Recommended side dishes are steamed broccoli and saffron rice.

This recipe also works well with turkey.  Butter and seasonings vary depending on size.  I like a large turkey (27 lbs) and multiply butter and seasonings 4 times.