From "Cooking Without a Grain of Salt." I like to roast two chickens at a time, leaving plenty for leftovers to use in salads or casseroles. Sprinkle with poultry seasoning for extra flavor without added sodium.
1 4-lb. roasting chicken
3 tablespoons unsalted butter or margarine
1 tablespoon lemon juice
Piece of lemon peel
Have chicken at room temperature. Rub chicken with butter or margarine and lemon juice. Place 1 tablespoon butter or margarine and lemon peel inside the chicken. Roast chicken uncovered in 300-degree F. oven until tender, basting often. Chicken requires 30 to 35 minutes per pound. Instead of lemon peel and butter, a piece of low-sodium bread fried in unsalted butter or margarine and rubbed with garlic may be substituted.
From "Cooking Without a Grain of Salt." I like to roast two chickens at a time, leaving plenty for leftovers to use in salads or casseroles. Sprinkle with poultry seasoning for extra flavor without added sodium.
1 4-lb. roasting chicken
3 tablespoons unsalted butter or margarine
1 tablespoon lemon juice
Piece of lemon peel
Have chicken at room temperature. Rub chicken with butter or margarine and lemon juice. Place 1 tablespoon butter or margarine and lemon peel inside the chicken. Roast chicken uncovered in 300-degree F. oven until tender, basting often. Chicken requires 30 to 35 minutes per pound. Instead of lemon peel and butter, a piece of low-sodium bread fried in unsalted butter or margarine and rubbed with garlic may be substituted.