*  Exported from  MasterCook  *
 
                              Roasted Chicken
 
 Recipe By     : Quick Cooking Magazine, May/June '98, p. 16
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Bobbie Not Sent                  Chicken
                 Dishes That Freeze               Main Dishes
                 Quick Cooking Magazine
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    roasting chickens -- (about 5 lbs. total)
    1      teaspoon      salt
    1      teaspoon      seasoned salt
    1      teaspoon      celery salt
    1      teaspoon      onion salt
      1/2  teaspoon      pepper
 
 Wash chicken and pat dry. Place with breast side up in an ungreased 13x9x2″
 baking pan. Combine seasonings; rub over and inside chickens. Cover tightly
 and bake at 400 F. for 1 hour. Uncover and bake 30 minutes more or until a
 meat thermometer reads 180 F. Serve one chicken immediately. Cool the
 second chicken; debone and cube the meat and refrigerate or freeze (may be
 frozen up to 3 months.)
 Yield: 4 to 6 servings per chicken.
 Marian Platta of Sequim, WA  says this is a snap to prepare and making
 extra for casseroles is a real time-saver.
 Quick Cooking Magazine, May/June, '98, p. 16
 MC formatting by bobbi744@acd.net ICQ#2099532
 
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