Roasted Chicken

Rudi Lechner’s Restaurant

Servings: 4

2 whole chickens @ 3 ½ pounds each

1 cup of Teriyaki sauce

1/3 cup of honey

2 cups of chicken stock or broth

1 teaspoon of salt

2 teaspoons of paprika

Preparation:

Mix Teriyaki, honey, salt, and chicken stock together and set aside.

Marinate the fixture and refrigerate for 30 minutes.

Place the chicken with the breast up into a roasting pan and pour over the marinate.

Dust the chicken with the paprika

Roast in hot oven at 350 F. for 2 ½ hours

Turn and paste the chicken frequently.

Before removing the chicken make an incision at the leg joint to check for blood. If liquid is clear then the chicken is done.

Remove the chicken and keep the chicken at a warm place for 30 minutes.

Divide chicken in halves, or quarters

Remove back bone.

Finish the chicken in the oven under the broiler, until the skin is crisp.

Degrease the chicken in jus, reduce and serve the chicken

Yield: 4 halves

Cuisine: American