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  1. Juicy Roasted Chicken

  2. Read Reviews (1499)
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  5. "My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after." — ROBINROCKINGBIRD
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  32. Types of Salt

  33. Types of Salt
  34. How to Cut Onions

  35. How to Cut Onions

  36. Original recipe makes 6 servings Change Servings

  37. 1 (3 pound) whole chicken, giblets removed
  38. salt and black pepper to taste
  39. 1 tablespoon onion powder, or to taste
  40. 1/2 cup margarine, divided
  41. 1 stalk celery, leaves removed

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  43. .

  44. Directions

  45. 1.Preheat oven to 350 degrees F (175 degrees C).
  46. 2.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.
  47. 3.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.
  48. Kitchen-Friendly View
September 2013

This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.

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