Breast-Down Roasting
Published March 3, 1981
- Total Time
- 1 hour, plus 3 hours' refrigeration and stand time
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 3-4 pound roasting chicken
¼ cup melted butter
Nutritional analysis per serving (6 servings)
248 milligrams cholesterol; 631 calories; 19 grams monosaturated fat; 9 grams polyunsaturated fat; 16 grams saturated fat; 49 grams fat; 184 milligrams sodium; 45 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
To get a crisp skin and to keep moisture in the bird, air dry the chicken, completely unwrapped in the refrigerator, for two hours before cooking it. Place a plate on the rung below to catch blood.
- Step 2
Wipe the cavity dry with a paper towel. On a V-shaped rack, roast the chicken breast down in a pre-heated 500-degree oven for 10 minutes.
- Step 3
Turn the temperature down to 225 degrees. Baste the chicken with melted butter using a pastry brush. Roast for 30 minutes, breast down.
- Step 4
Turn, baste and finish breast up until you have reached an internal temperature of 150-155 degrees at thickest part of thigh or breast. Approximate roasting time at 225 degrees is 15 minutes per pound.
- Step 5
Let the chicken rest at room temperature for one to two hours before serving, to allow the juices to redistribute themselves. If carved immediately, the chicken's juices will be lost.
Private Notes