is the Better Homes and Gardens recipe that I modified.
I bought a 4.5 pound free range, organic chicken from Sprouts
Farmer's Market. First I turned the oven on to 375 to let it
preheat. Then I got out my large cast iron skillet and rinsed it and
dried it, then rubbed some olive oil into the cooking area.
I looked for neck and gizzards--there were none. Then I rubbed some
olive oil into the skin of the bird. I tied its legs together
with some cooking twine that I found in the cupboard, and I put the
(rather tasty looking) carcass into the skillet. Then I put the
skillet (bird in it) in the oven and set the timer for 1 hour.
Note that the oven rack was somewhat below the middle of the oven, but
not as low as it would go. (It actually was in the position that
I use when I bake bread.)
The oven sputtered and crackled and smoked, although I did
have the ceiling vent fan running. After an hour I fashioned a
dome from aluminum foil and put that over the bird. I set the
timer for 45 minutes
About 6 minutes before the timer went off I used oven "hot pads" to
remove the skillet, bird, and all from the oven and I put it on the
stove top. I poked the thigh (upper thigh--above the knee--looked
like torso, but a picture suggested that that was where to poke it)
with a thermometer. It climbed above 175 somewhat. As 175 F
was my target, I did not return it to the oven.
I inverted the foil hat, now bowl shaped, and put it on a plate,
then I transferred the beast-feast to it. I let it cool while I
cleaned up (the floor felt greasy), turned off the oven, let the fan
run for a while. I sampled a drumstick--delicious.
Now mostly cool, I covered the animal with another piece of
foil. Here is where I will end this recipe, although you can be
sure that I will put it in the fridge and look forward to
consuming from it again.