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60+ Minutes |
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Cooked by: Chef / Ethnicity: US cuisine / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Intermediate / Preparation Time: 60+ Minutes / Number of Servings: 2 |
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Directions: 1. Wash the chicken completely and remove the gizzards (liver, neck ...etc., they are in plastic bags in the chicken). Then salt the entire chicken.
2. Preheat over to 425 degress F. Put the chicken on a roasting rack or directly in a baking pan.
3. Put the olive oil on the chicken and then the rest of the spices.
4. Put in the oven and cook for about 2 hours (time depends on size of bird). When the chicken is done the skin with be thoroughly browned and the drippings will be clear (not red). When you cut the chicken you should not see blood. This is a sign (along with meat
that is not fully solid) that it needs more cooking time.
| Ingredients:
326/625 Ounce(s) salt
39/2500 Quart(s) olive oil
326/625 Ounce(s) parsley flakes
4/23 Ounce(s) cumin
839/2413 Ounce(s) paprika
1 chicken, roasting
Comments: Sunday dinner at its finest. |
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Baked Potatoes
3 potato, baking
7/100 Pound(s) butter |
Directions:
1. Wash potatoes, then poke holes in them with knife.
2. Put metal skewer through potatoes and then place in oven at 425 Degree F.
3. Cook for about 1 1/2 hours, or until soft, and the skin is crunchy.
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