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Perfect Roast Chicken

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Recipe photo courtesy of DAVID M. RUSSELL
Source: Martha Stewart's Cooking School, Episode 109
Servings

Ingredients

For the Chicken

For the Pan Sauce

Directions

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Reviews

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How would you rate this recipe?
36
  • loeilalice2000
    8 SEP, 2013
    this is how we do it in France, but I clarify the butter -less chance of burning- and I do not rely on a thermometer, but take the beast out, make an incision in between the thigh and the breast and with the flat of a knife, check to see if it- pulls away nicely, and if the juice runs clear. Everybody's oven is different -and their thermometers are too.
    Reply
  • Nora Du
    9 FEB, 2013
    My friend and I tried this recipe the same day and our houses filled up with smoke....I had the stove fan running the entire time and still had to open windows to clear out the smoke.
    Reply

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