Roasted Chicken
Serves 4 people
- 1 roasting chicken, about 3 1/2 pounds
- 3 tablespoons Kinloch Plantation Pecan Oil
- Coarse salt to taste
- Ground Pepper to taste
- Cayenne Pepper to taste
- 1 medium size onion, quartered
- 1 rib celery, cut into 4 pieces
- 2 sprigs parsley
- 1/2 cup water or chicken broth
- 1/4 cup white wine
- Preheat the oven to 450 degrees. Rinse the chicken inside and out with cool water and pat dry. Generously season the cavity with salt and freshly ground black pepper. Spread 1 tablespoon of the oil in a small roasting pan. Set the chicken in the pan and rub the remaining two tablespoons of the oil over the bird. Season the outside of the chicken with salt, freshly ground black pepper and a bit of cayenne. Put the onion, celery, and parsley in the cavity, and tie the legs together with kitchen twine. Roast the chicken until it begins to brown, about 15 minutes. Add the water or chicken broth and the wine. Reduce the oven temperature to 400 degrees and bake, basting with the pan juices every 10 minutes, until the juices run clear, about 1 hour. Remove the chicken from the oven and let it rest for about five minutes before carving.