by Ingredients:
- 1 Medium Whole Chicken (~5lbs – 6lbs)
- 5 Stalks of Celery
- 2 Medium Yellow Onions
- 3 Medium Carrots
- 1 Tbsp of Vegetable Oil
- 1 Clove Garlic
- ½ Oz Fresh Sage
- 1 Lemon
- Salt and Black Pepper
Start by patting your chicken down of excess moisture, inside and out. Allow to rest outside refrigeration while preparing. Take Celery, onion, and carrots, peeled and cleaned, and roughly chop into chunks. Toss these in the Vegetable oil to coat lightly. Place in the bottom of a roasting pan. Finely mince or grate your Garlic, zest your Lemon, and finely chop your Sage. Mix these together and spread under the skin on top of the breast. Liberally season your chicken on all sides with salt and pepper, and place atop the vegetables. Insert into an oven heated to 375 degrees fahrenheit and let roast for about 2 hours rotating every 30 minutes. Do this until it registers 170 degrees when a thermometer is inserted into the thickest part. Remove from the oven and let it cool slightly. Strain the juices at the bottom of the pan and set aside. Once the chicken can be handled, carve and serve.
There is no simple way to type how to properly carve a chicken. For this, I recommend looking it up on YouTube. Any video will do really. You may need to practice a couple of times before you get it, but it’s not as difficult as it may look.
