Here I present the basic technique of how to roast (bake) a whole chicken.  There can
be many variations to roasting a chicken.  In this recipe the chicken will not be stuffed.
You can judge your success with roasting a chicken by how nicely browned it is when youre
finished, and by how moist and tender it is yet not undercooked.  Keep in mind that modern
chickens do not have the same rich flavor that chickens used to have before the days of
mass producing techniques.  But this recipe will rival any you can find.

1 whole fresh chicken (pink color chickens are best)
Salt, black pepper, garlic powder, onion powder, paprika
ACCENT’ food flavor enhancer
2 pats of butter
1 large onion

Reach inside the chicken and make sure you pull out all of the giblets that they usually
come packed with.  Discard them.  Then rinse your whole, fresh, completely thawed chicken
inside and out thoroughly under the tap.  Place the chicken on a table.  Sprinkle the inside
and outside of the chicken with moderate amounts of salt, pepper, garlic powder, onion powder,
paprika, chili powder, and ACCENT’ food flavor enhancer.  Near the cavity opening of the
chicken peel back the thin layer of skin on top of each side of the breast bone by peeling a
little and then sticking your finger between the fleshy meat and the skin.  Shove your fingers
back as far as you can to make a little “pocket” between the skin and the meat.  There will
be two pockets, one on each side of the big middle breast bone.  Now with your finger shove
a pat of butter far back in to each pocket you made.  Peel a large onion and push it in to
the chicken cavity (not the pockets you made).  Set your oven for 350 degrees (preheat).  Place
a wire rack in a large enough roasting pan (racks can be bought in supermarkets or cooking
utensil shops).  Racks are important for baking and roasting meats.  They keep the meat up off
the bottom of the roasting pan so that heat can surround the meat evenly and also keep the meat
out of the fat that comes out of the meat during cooking (healthy cooking).  Next put the
chicken on the rack in the roasting pan (breasts up).  Put the cover on the pan and place it
in your preheated 350-degree oven.  Bake (roast) for one to one and a half hours or until
chicken is browned and flesh is cooked.  Do not over cook or chicken will be dry and tough!
While you are learning you can test the chicken by cutting in to the breast along the breast
bone deeply enough to see if there is any blood showing.  After cooking a couple chickens you
will get the hang of it without cutting in to them to test.  After the chicken is done, take
the cover off, baste with juices from bottom of pan, and turn the heat all the way up and roast
for another 5 to 10 minutes to deeply brown the chicken.  When the 5 or 10 minutes are over
TURN THE HEAT OFF and REMOVE the pan from the oven, uncover, and let cool for 15 minutes.
Remove the chicken from the pan and place on a serving plate.  Slice the chicken, serve, and
enjoy!  Perfect for Sunday afternoons.

Use the gravy recipe in this cookbook to make delicious gravy to pour over your roast chicken
meal if you like!  Yum.