How to oven-roast a whole chicken

Step 1: Start with a 6 pound chicken

Buy a 5-7 pound chicken with the wing tips removed. Preheat your oven to 475 degrees F. Remove the the fat from the tail end of the chicken. Remove the neck, giblets and liver. If you are shopping for a new oven, the Samsung free-standing electric range is a good bet. It features true convection cooking and a 5-burner ceramic glass cooktop. Your food will cook evenly and clean up is a snap with its SteamQuick technology.

Step 2: Stuff the chicken

Inside the the cavity of the chicken, place 1 lemon (halved), 4 whole cloves of garlic, 1 small onion (quartered) and 5 tablespoons of butter. Season the cavity with salt and pepper. Place the chicken in a large roasting pan breast side up.

Step 3: Roast the chicken

Cook the chicken in the oven for approximately one hour (or until the juices run clear). Remove the chicken and place it on a large platter. Put a wooden spoon into the tail end of the chicken and lift it up, allowing the juices to run into the pan.

Step 4: Make the sauce

Place the pan on the stove top and add 1 cup of chicken both. Bring to a boil, constantly scrapping the bottom of the pan with a wooden spoon. Boil until liquid is reduced by half. Serve the sauce poured over the chicken.

For more tips on roasted chicken, check this out:
Stand-up roasted chicken