Episode 31 - Roast Chicken
This dish is rated Fleshig and can be eaten with meat meals only.





  • Small Roasting Pan
  • Small Spatula
  • Tablespoon
  • Large Bowl
  • Tea kettle or pot to boil water


  • 1 whole roasting chicken (3 to 4 lbs.)
  • Garlic powder
  • Onion powder
  • Dry rosemary (optional)
  • 3 or 4 whole allspice
  • Paprika



  1. Pre heat oven to 350 degrees.
  2. Remove outer plastic wrapper of chicken and place in bowl.
  3. Remove giblets from cavity of chicken.
  4. Remove fat from inside of lower part of chicken.
  5. Rinse chicken with cold water.
  6. Boil water in a pot or kettle and pour over chicken.
  7. Drain hot water out of bowl carefully.
  8. Check and remove pin feathers around wings and near lower cavity, also around drumsticks, and back tail is clean or cut off.
  9. Place in roasting pan and sprinkle all over breast top of chicken with spices with no need to measure.
  10. Place 1 or 2 of the whole all spice under skin where possible.
  11. Lift chicken and turn breast over side down.
  12. Sprinkle rest of spices over all and a little garlic powder and 1 whole allspice in cavity.
  13. Place in pre-heated oven about 20 minutes per 1b aproximately 1 1/2 hours.
  14. Check with point of knife or fork and pierce slightly in thickest part of thigh to make sure juices run clear not pink.
  15. Leave in another 10 to 15 minutes if in doubt.
  16. Take out of oven.
  17. Let rest 10 to 15 minutes with spatula and spoon gently lift chicken and turn over onto serving plate.

    Makes 4 to 5 servings

    NOTE: Chicken may not be as browned but by roasting chicken breast side down juices will flow into the breast and not make it dry.

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