Roasted chicken

 Roasted  chicken

Ingredients 

3 lbs.                                                                Chicken 

1 tablespoon                                                  Vegetable base 

1 tablespoon                                                  Water

1/2                                                                    Onion

1                                                                       Garlic bulb cut crosswise 

1                                                                       Lemon cut lengthwise 

Pepper to taste

3 cups                                                              Water

Directions 

Remove one grate form the oven and leave one in the very bottom. Preheat the oven to 375 °F. Cut the onion, the garlic and the lemon.  Mix 1 tablespoon each of vegetable base and water.  Empty the cavity of the chicken, open the wrapping and put the giblets in the bottom of the roasting pan. Drain the chicken as much as possible and put it on 2 or 3 layers of paper towels on the rack of the pan, wipe the top with more paper towels.  Dispose the paper towels, put half of the onion, garlic and lemon in the cavity and the other half in the bottom of the pan.  Pour the vegetable base mixture evenly over the chicken and a little inside.  Pour 3 cups of water in the pan.  Put in the oven for 3h1/2 or until a thermometer inserted in the thicker part of the breast reads 165°F.

Let rest for 15 minutes.  Dont tent if you want a crispy skin.

Try my grandma's mashed potatoes to go with it.

https://alascott.blogspot.com/2020/11/grandmas-mashed-potaoes.html

11/16/24 update: 

It was cook after 1 1/2.  I forgot to look at the weight.  It screwed up my schedule for the veggies.  Let's pay attention to date next time.