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I don't usually make a whole roast chicken. I'm the gal that will pick up a rotisserie chicken from the deli before I buy a raw bird to truss and prep for almost 2 hours of baking. So how did I end up making my own roast chicken? Remember I have mentioned before I can not pass up a great deal... well these were a steal of a deal (no I did not actually steal them). I also got greedy and bought 5 of them because my deal seeking is like a sickness and I cannot just have one. After I got home it dawned on me, what the heck am I going to do with all them! I stuck 4 in the freezer and looked at one to try out my first experiment. I had some buttermilk I wanted to use up so I decided this bird was going to take a very spicy buttermilk bath for 24 hours and then I would just stick in the oven and hope for the best. Well... the best is what I got. My husband was carving a piece of chicken when he asked where I bought this roast chicken from (How dare he!?!). I said I made it and I'm glad he wasn't actually eating cause we could have had a choking incident on our hands. He won't be surprised for long because he doesn't know I have 4 more in the freezer. Don't be surprised when you see more roast chicken recipes ....
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Ingredients:
1 (5lb) roasting chicken
marinade
2-3 cups of buttermilk
1Tbs Garam Masala
1Tbs ground cumin
1Tbs sweet paprika
1-2 Tbs seasoning salt
1Tbs minced ginger
1Tbs minced garlic
Plenty of black pepper
roasting ingredients:
butter as needed
salt and black pepper
dried parsley (optional)
1 cup of cooking sherry or chicken broth or as needed
Directions:
I put the chicken into a large 1 gallon ziploc bag and added all the marinade ingredients. I placed the ziploc bag in a bowl to avoid dripping accidents in the fridge. Allow it to marinate 8-24 hours in the fridge.
You will need some kitchen twine to truss (tie) the two leg closed if you like. I got some free kitchen twine from the butcher at my grocery store.
I did not know what to do with the wings so I used toothpicks to keep them in place. I know that was probably wrong, but it worked. :)
Preheat the oven to 375 degrees. Pat excess marinade off the chicken, place the chicken breast side up and dab a lot of butter or margarine on the entire bird. Then season with some salt, black pepper and dried
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parsley flakes. Pour sherry or chicken broth in the baking dish. Bake for 1 1/2 hours or up to 1 3/4 hours. I recommend basting it with the melted butter and broth every 30 minutes. Allow the roasted chicken to rest 20 minutes before carving. If you would like a gravy, separate most of the fat from the pan drippings. Place it into a pan with some flour to make a roux. Then add milk salt and pepper and stir well. Serve with any vegetable or mash potatoes. Enjoy.
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