Susan Keyes Roast Chicken


    • 1 Large Chicken (3 lb +/- Hard to Find Them This Big!)
    • 1 Lemon - Halved
    • 5 Cloves Garlic
    • 1/2 Orange
    • 1/2 Cup Chicken Stock
    • 1 Medium Onion
    • 6 Tbs Butter
    • Salt for Skin
    • Freshly Ground Pepper
    • 1/4 Cup Wine or Sherry (Optional)


    • Cut off tips of wings and discard. Stuff chicken with garlic, onion and 4 tbsp butter. Salt and pepper skin; squeeze lemon and orange over chicken and stuff peels inside.
    • Cook at 475 degrees (yes I know that this is very hot and it is not a mistake)for 50 minutes. Let stand for 10 minutes before disturbing.
    • Remove to platter. Deglaze pan with stock and wine. Taste for seasoning. Whisk in 2 tbsp butter to make a light sauce for chicken.
    • I hope that you enjoy this as much as we do.