Basic Recipe for Roast Chicken
| Yield: | 4 Servings |
| Categories: |
| 1 | Whole chicken; 3 1/2-5 lbs. each (giblets, kidneys,and excess fat removed) (chicken rinsed and dried) | |
| Salt and pepper | ||
| Herbs; (citrus peel or onion or other aromatics) | ||
| 1/4 | c | Butter; melted |
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