SIMPLEST ROAST CHICKEN

      Title: SIMPLEST ROAST CHICKEN
  Categories: Miamiherald, Meat/poul
       Yield: 4 Servings
  
       1    Chicken (5-6lb); wing tips
            -removed
       1    Lemon; halved
       4    Whole garlic cloves
            Kosher salt
            Freshly ground black pepper
       1 c  Chicken broth, water, fruit
            -juice or wine
  
   Place oven rack on second level from bottom.  Heat oven to 500
   degrees F. Remve the fat from the tail and crop end of the chicken.
   Discard the neck and giblets or freeze for making chicken stock
   later. Reserve chicken livers for another use. Stuff the cavity of
   the chicken with the lemon, garlic and butter(if using). Season the
   cavity and skin with salt and pepper. Place chicken in a 12-by-8-by-1
   1/2-inch roasting pan, breast side up. Put in oven legs first and
   roast 50 -60 minutes, or until juices run clear. After the first 10
   minutes, move the chicken with a wooden spatula to keep it from
   sticking. Remove the chicken to a platter by placing a large wooden
   spoon into the tail and balancing the chicken with a kitchen spoon
   pressed against the crop end.  As you lift the chicken, tilt it over
   the roasting pan so that all the juices run out of the cavity and
   into the pan. Pour off excess fat from the pan and put the pan on top
   of the stove. Add the stock or other liquid and bring to a boil,
   scraping the bottom vigorously with a wooden spoon. Let reduce by
   half. Serve the sauce over the chicken or, for crisp skin, in a sauce
   boat.
   
   Nutritional info per serving: 618 cal; 72g pro, tr carb, 35g fat
   
   Source: Roasting: A Simple Art Miami Herald, 1/4/96 format by Lisa
   Crawford
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