Roasting A Chicken

I roasted a six-pound chicken today.

First I patted it dry with tea towels.

Then I covered it in a marinade and let it sit for two hours in the fridge.

Then I put some carrots and celery into its cavity and then put everything into an oven at 400 degrees. That was the actual temperature.

After an hour I checked the temperature.

I cooked it again for 20 more minutes until it was above 190.

I then tented it for 15 minutes with tin foil before carving.

It was great!

Lots of leftovers.

I was inspired by these sites:

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