Roast Chicken

We decided to start eating free-range chickens. Hopefully they are treated better than most commercial chickens. We got idea of putting cider/broth in bottom of roasting pan from this recipe: New York Times: How to roast a turkey.

The Recipe


  1. Heat oven to 425 degrees -- we use convection, probably doesn't matter
  2. Lay out unskinned chicken pieces on rack in roasting pan(s). Put skin side up. Be sure pan has a rim of a few inches -- there will be fat and juices in the bottom when you are done.
  3. If you wish to add vegetables, peel and cut into large pieces and drizzle with a little oil and add to the pan.
  4. Pour a bottle of hard cider and/or white wine and/or chicken broth in bottom of pan to at least 1/4" depth. As the chicken cooks, add more to be sure bottom of pan does not go dry. This liquid in the bottom will keep the drippings from smoking and will provide delicious drippings for making gravy or adding to broth that you make later.
  5. Cook at 425 till chicken starts to brown nicely.
  6. Then turn heat down to 350. Cover chicken with aluminum foil.
  7. Cook till chicken is done. Internal temperature of 170. All juices are clear.
  8. Eat some while warm. Yum. They'll need to be salted a little.
  9. Cool the rest.
  10. Remove skins and bones, if you wish. (Reserve to make broth later; use broth for things like green chile stew or chile)
  11. Store meat in frig or freezer.
  12. Use the chicken in salads, green chile stew, chicken noodle soup, Thai soup, sandwiches with homemade bread, etc.

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