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    You are in: Home / Recipes / Roast Chicken Perfecto Recipe
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    Roast Chicken Perfecto

    Roast Chicken Perfecto. Photo by Derf

    1/4 Photos of Roast Chicken Perfecto

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Pierre Dance's Note:

    I don't think anyone originated this one. It's bits and pieces I've read in books, seen on cooking shows, and observed in friends kitchens over the years. I just assembled it in it's present form. It's not mine even if it does have my name on it. My Mother used to say, "NEVER ROAST A CHICKEN! The oven's hot so it doesn't cost any more to roast two of them and you can always find a use for a bit of chicken." She's right, cook them in pairs, they're more comfortable that way. Chop and/or shredd the leftovers, put them into freezer bags, 1/4 lb per bag. LABEL THEM! After they're frozen gather them into a gallon ziplock to keep control of them.

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    Units: US | Metric


    1. 1
      Preheat oven to 350f.
    2. 2
      Trim excess fat from bird(s).
    3. 3
      Wash, pat dry with paper towels.
    4. 4
      Salt and Pepper the cavity.
    5. 5
      Stuff herbs into cavity.
    6. 6
      Cut Limes in half, fill cavity full.
    7. 7
      From the neck opening work your fingers between the skin and the breast on each side.
    8. 8
      Work 3-4 slices of Lime into each of these pockets.
    9. 9
      Rub outside of bird with ghee.
    10. 10
      Lightly Salt and Pepper outside of the bird (s).
    11. 11
      Tie legs together with cotton kitchen twine.
    12. 12
      Tuck excess neck skin into throat opening.
    13. 13
      Place, breast side down, on a roasting rack in an appropriate size pan.
    14. 14
      Roast 1 3/4-2 hours,'til juices between the leg and thigh run clear.
    15. 15
      Remove to platter, tent with foil, let rest 20 minutes.
    16. 16
      Serve with any side dish you like that can be baked at the same time.
    17. 17
      One of my favorites is to bake whole Russets,Yams, or Sweet potatoes and mash them as you would boiled potatoes, preferably with whole roasted Garlic folded in carefully to keep the garlic as whole as possible.

    Ratings & Reviews:

    • on February 05, 2006


      First time I've tried roasting a chicken breast down, it made for a very tender, moist meat, lovely! Just did one this time but would certainly think about doing two another time. I used lemon, rosemary, thyme and sage, resulting in a wonderful flavour. I couldn't resist, I turned it over for the last 35 minutes to brown and crisp up the breast skin. Thanks for a great recipe, next time I will try the limes.

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    • on January 28, 2013


      Wonderful, moist and tender chicken! Just delicious! When I took this out of the oven my husband commented on how pretty it looked! I improvised a bit due to what was on hand and personal taste. Used a teaspoon of dried rosemary and omitted the lime or lemon. Thank you for sharing a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 21, 2006


      The pan juices are wonderful! Sometimes, if it's a 'watery' chicken, I cook them down a little while the bird rests.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roast Chicken Perfecto

    Serving Size: 1 (147 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 538.4
    Calories from Fat 357
    Total Fat 39.6 g
    Saturated Fat 12.7 g
    Cholesterol 173.4 mg
    Sodium 298.1 mg
    Total Carbohydrate 7.0 g
    Dietary Fiber 1.8 g
    Sugars 1.1 g
    Protein 38.6 g

    The following items or measurements are not included:

    fresh herbs

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