Buffet Roast Chicken Recipes

Steps:

• In a bowl, cream together butter, half the tarragon and all the lemon rind; set aside.
• Wipe chicken inside and out and pat dry. Sprinkle cavity lightly with remaining tarragon and salt and pepper to taste.
• Working from the neck of the chicken, gently but firmly slide hand between skin and flesh to separate, careful not to tear the skin.
• Using hands, evenly spread creamed mixture in the space between the skin and the breast meat. Pull skin back in place. Truss legs and wings with string. Brush with melted buter.
• Place onion, carrot and celery in bottom of roasting pan. Set chicken on top and pour in stock. Cover loosly with foil and roast in 400F oven about 1 1/4 hours or until tender; baste with pan juices every 20 minutes.
• With each basting turn to another side, first breast down, then on one sider, then the other.
• Finish cooking with breast up and remove foil during last 10 minutes of cooking (chicken should be well browned).
• Remove from pan and let cool. Refrigerate before carving. Serve slightly chilled or at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.