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Whole Roast Chicken Recipe
|Roasting chicken||3 Pound (1.5 Kilogram)|
|Clear honey||30 Milliliter (2 Tablespoon)|
|Soy sauce||15 Milliliter (1 Tablespoon)|
|Paprika||5 Milliliter (1 Teaspoon)|
|Melted butter||1 Ounce (2 Tablespoon, 25 Gram)|
Serving size: Complete recipe
Calories 3256 Calories from Fat 2153
% Daily Value*
Total Fat 239 g368.2%
Saturated Fat 76.3 g381.5%
Trans Fat 0 g
Cholesterol 1054.3 mg
Sodium 1776.8 mg74%
Total Carbohydrates 29 g9.6%
Dietary Fiber 2 g8.2%
Sugars 25.4 g
Protein 235 g470.5%
Vitamin A 102.6% Vitamin C 6.2%
Calcium 15.6% Iron 85.3%
*Based on a 2000 Calorie diet
Place the chicken, breast down, on a roasting rack and cover with the lid or a pierced roasting bag closed with a non-metallic tie.
Calculate the cooking time at 9 minutes per pound. Halfway through, turn the chicken, breast up, and brush with butter. Protect the breast bone with a strip of foil. Drain off any accumulated juices from the dish and cook for the remainder of the calculated cooking time.
With a sharp knife, pierce the inside thigh joint and check that the juices run clear. If they are pink, return the chicken to the oven and cook a little longer, checking at regular intervals.
When completely cooked, remove from the roasting rack and cover lightly with foil. Let it stand for 15 minutes.