If you overcook the bird, don't panic: when you carve it, add a drizzle of the pan drippings right over the top so that the meat can soak it in, leaving you with a really juicy and really flavorful roast chicken!.
- One 7 pound whole chicken, cleaned, washed and patted dry
- 1 cup white wine
- 1 cup chicken stock
- 2 tablespoons melted butter, unsalted
- Salt to taste
1. Preheat the oven to 425 degrees.
2. Place the chicken on a roasting rack laid on top of a roasting pan and tie the legs of the chicken together with some kitchen twine.
3. Brush the melted butter all over the chicken and sprinkle salt over the entire bird.
4. Add the wine and stock in the bottom of the roasting pan and pop it in the oven.
5. Roast the chicken for about 2 hours and 10 minutes, or until the internal temperature reaches 170 degrees.
6. Allow the chicken to rest for about 15 minutes. Meanwhile, pour the pan juices into a fat separator. Discard any fat and save the juices.
7. Carve the chicken and serve with the pan juices. Cut off each breast and slice the rest of the chicken in thin, vertical slices.