Plain Jane Roasted Chicken

I roast a chicken just about every Sunday, and then use the carcass to make my stock for the week. Makes life a bit easier to just do it regularly.

Ingredients

• 1 whole Chicken - preferrably Free Range and Organic
• Spices of Choice (we like good 'ol S&P, or Spike for this, or if you are doing Turkey instead of chicken, try equal parts Salt, Rosemary and Paprika)

Directions

Using your fingers, gently separate the skin from the breast and thighs on each side of the chicken. Place a tsp of your spices under the skin in each hole you just created and rub it into the meat. Place the bird in a roasting pan, cover and bake at 350 for 1 hour or at 200 for 3 hours, or until done.

Let the bird rest for 10-15 min after pulling it out, or you'll lose lots of juice when you cut into it.

Save the carcass to make some healthy stock for other dishes.