Recipe By: Dave Mathews
Serving Size: 6
Preparation Time: 30 min
Total Time 3 hrs
For the chicken
1 3 to 5lb. roasting chicken
1 rib celery — cut in 1″ pieces
1 onion — quartered
1 carrot — cut in 1″ pieces
2 to 3 tablespoons unsalted margarine
tarragon and paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Pat the chicken dry. Stuff the main cavity with onion, celery, carrot. Do not tie the chicken. Place chicken leg side up in a roasting pan. Baste chicken with margarine. Pour 3 cups of water into the pan. Cook on lower shelf of 325F oven. Baste regularly.
2. Cooking takes about 2 hours. Internal temperature should be 170F for breast, 180F for thigh. Let rest for 15 minutes (or leave it on warm for up to an hour).
