Mom's Roast Chicken Recipe

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Mom's Roast Chicken Ingredients

1 chicken
1 lemon juice, bottled
1 sherry
1 garlic powder
1 salt
1 pepper

A Recipe for
Mom's Roast Chicken

Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.
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Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Mom's Roast Chicken

“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.”
Georges Blanc, Ma Cuisine des Saisons

Mom's Roast Chicken Directions

Preheat the oven to 350 degrees. Clean and dry the chicken. Then wet
the skin with bottled lemon juice. Sprinkle the top with salt,
pepper, garlic powder & MSG. Roast with water and sherry in the
bottom of the pan. Baste occasionally (with water and sherry).

After one & a half hours, slice between the thigh and body on both
sides. Continue to roast till done (about two hours; check charts for
bird's weight).

Sprinkle with paprika (for color) before serving.

Serves: 6

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Mom's Roast Chicken Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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