Roast Chicken

Ingredients

• 4 pounds Whole Chicken (Ensure the chicken is cleaned and giblets removed.)
• 1 tablespoon Salt (For seasoning the chicken.)
• 5 tablespoons Butter (Divided, for rubbing and basting.)
• 2 tablespoons All-Purpose Flour (For mixing with butter and dredging the pan.)
• 1 cup Boiling Water (For basting and preventing burning.)

Instructions

1. 1Preheat oven to 450°F (232°C). Ensure the chicken is cleaned, giblets removed, and patted dry with paper towels. Truss the chicken with kitchen twine to help it cook evenly.
2. 2Place the chicken on a rack in a roasting pan. Rub the entire surface of the chicken with salt. In a small bowl, cream together 3 tablespoons of butter and 2 tablespoons of flour until smooth. Spread this mixture over the breast and legs of the chicken. Dredge the bottom of the pan with a small amount of flour (about 1 tablespoon).
3. 3Place the chicken in the preheated oven. After 15 minutes, reduce the oven temperature to 350°F (175°C). Baste the chicken every 20 minutes. For the first few bastings, use a mixture of 1/4 cup melted butter and 2/3 cup boiling water. After this mixture is used up, use the fat drippings in the pan for basting. If the flour in the pan starts to burn, add 1 cup of boiling water to the pan.
4. 4Turn the chicken frequently during cooking to ensure even browning. A 4-pound chicken will typically require about 1.5 hours of cooking time. The chicken is done when the breast meat is tender and a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
5. 5Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.