By The Way...

After submitting my recipe, I had a cup of tea and thought about the question. The perfect Roast Chicken. Hmmmm. Now if you were to ask my husband, it would have very little to do with the chicken, but the love that went into the end result. The chicken giving up its life after eating to a point of bursting and living in a confined area. Then being sacrificed for a lack of a better term, that I can deal with. Then all of the makings of the dinner. But,the kiss from me after a hard days work,the smell of dinner and the sound of Blues on the CD and just the smacking of the lips of enjoyment that that little ole chiken gave us "becomes a part of us" as we indulge in the suculent taste of every bite.This is the perfect  roast chicken,and we thank it.

tHE MOST PERFECT ROAST CHICHEN?  I would have to find my receipes.  There is one my mother used to make.  I had spent most of my time while I was home, watching her cook.  A really plump roaster.  A salt, pepper, oregano, basil, garlic powder dry rub.  In a huge kettle pot, place the chicken in the pot on a metal rack, pour some water and butter in the bottom, not touching the bird.  Allow it to cook for an hour on low heat.  Then put it a raosting pan as high as the bird on a rack,  cook for 2 hrs at 275. Baisting every half hour with the juices from the kettle pot.  add whole potaoes and carrots to the bottom of the pan an hour before its finished.  Let it sit for about 20 mins before you carve.
I don't know where this receipe came from but It works.

If you don't have the time to do this,  go to Boston Market. They have the best roasted chicken.

The most perfect roast chicken is the one that is in the pot! First you go to the butcher and ask for a plump roaster and check for color and meatiness of the thigh. Like a good woman those thighs should be firm,a bit jiggly,and just the right length. After you have thoroughly checked your poultry and paid, hurry home and wash the fowl. Turn your oven onto 325 Degrees and take olive oil and baste the chicken and rub it over the entire hen,inside and out. Cut up about 3 celery stalks and some carrots and one medium onion and place inside the chicken and salt ans pepper while in the roasting pan. Then add the ingredient that most don't know about........onion soup mix! Thats right all over the entire chicken and cover the fowl until the odor is so tempting and enticing you can not wait until the moment the thigh pulls away from the chicken when tested with a fork. This is when you know you have finally made the most perfect roasted chicken in your entire life. Here's to the cook and here's to me......because I know this is a good one. The test will be how much of it is left and there won't be any,trust me.Enjoy!