Breast-Down Roasting
- Total Time
- 1 hour, plus 3 hours' refrigeration and stand time
- Rating
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Ingredients
- 13-4 pound roasting chicken
- ÂĽcup melted butter
Nutritional analysis per serving (6 servings)
479 calories; 38 grams fat; 13 grams saturated fat; 15 grams monounsaturated fat; 7 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 33 grams protein; 134 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To get a crisp skin and to keep moisture in the bird, air dry the chicken, completely unwrapped in the refrigerator, for two hours before cooking it. Place a plate on the rung below to catch blood.
- Step 2
Wipe the cavity dry with a paper towel. On a V-shaped rack, roast the chicken breast down in a pre-heated 500-degree oven for 10 minutes.
- Step 3
Turn the temperature down to 225 degrees. Baste the chicken with melted butter using a pastry brush. Roast for 30 minutes, breast down.
- Step 4
Turn, baste and finish breast up until you have reached an internal temperature of 150-155 degrees at thickest part of thigh or breast. Approximate roasting time at 225 degrees is 15 minutes per pound.
- Step 5
Let the chicken rest at room temperature for one to two hours before serving, to allow the juices to redistribute themselves. If carved immediately, the chicken's juices will be lost.
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