LOCATION: Recipes >> Poultry >> Roast Chicken 15
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Roast Chicken 15
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Roast Chicken and Rice for Two
1 whole fryer chicken
garlic salt
pepper
fresh tarragon
chicken stock
three cups cooked rice
Rinse the chicken and lay in the pan breast-up.
Sprinkle liberally with garlic salt and pepper, and put a sprig or
two of tarragon into the cavity. Sprinkle it on with the salt and
pepper. Bake at 350 for one and a half to two hours, depending on
the size of the chicken. A good rule to follow is cook half an
hour for every pound the chicken weighs.
For the rice, instead of water to simmer the rice in, use chicken
stock. This flavors the rice beautifully.
When the chicken is done, cut it into chunks and serve with the
rice. Serves two generously.
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