Roast Whole Chicken

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PREP TIME: 30 minutes
SERVES: 4
TOTAL COOKING TIME: 60 minutes
INGREDIENTS
  • 1 Fresh Whole Chicken (3 Lbs)
  • 1 Fennel Root, Cut
  • 2 Fresh Basil Sprigs
  • Cooking String
  • 1 Tsp Lemon Salt
  • 1 Tsp Szechuan Pepper
  • 1 Lemon, Cut
  • 1 Vidalia Sweet Onion, Cut
  • 2 Tsp Salted Butter, melted
  • ¼ Tsp Onion Powder
  • ¼ Tsp Chicken Boullion Powder
  • ¼ Tsp Garlic Powder
  • Corn Starch Slurry (2 Tsp Corn Start + 1 Tbsp water)
DIRECTIONS
  • Clean whole chicken in cold water. Pat dry with paper towel.
  • Preheat oven to 400 Degress.
  • Mix chicken bouillon powder, onion powder, garlic powder. Marinade the cavity of chicken with mixture.
  • Stuff cut fennel root, lemon and sweet onion into cavity of chicken.
  • Use cooking string to tie chicken wings and drum sticks together.
  • Bruch melted butter on both sides of chicken. Sprinkle lemon salt and Szechuan pepper on both sides of chicken.
  • Cook chicken in oven for 60 min at 400 Degrees. Remove chicken to rest for 10 min before cutting.
  • Remove chicken stock into a small sauce pan. Remove fat. Bring stock to boil. Add corn starch slurry and bring to boil. Whisk constantly until gravy is thicken.
  • Cut chicken and serve with gravy.
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