This recipe comes courtesy of Chef Robert Nahra from Lakeland Banquet and Event Centre in St. Clair Shores. For more information, visit www.lakelandbanquets.com
1 six-pound roasting chicken
1 stick unsalted butter melted
1 tablespoon unsalted butter for the cavity
6 thick slices of tomato
Salt and freshly ground black pepper
2 medium onions, peeled and sliced crosswise 1/2 inch thick
3 large cloves garlic, peeled
4 sprigs fresh thyme
4 sprigs of rosemary
½ teaspoon Poultry seasoning
8 small to medium size Yukon gold potatoes leave whole they will roast nicely. You may rub with butter and salt and pepper them prior to throwing into the pan.
1 cup Homemade Chicken Stock, or canned low-sodium chicken broth
One food grade cheese cloth. Cut to cover the chicken.
1. Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
WATCH: How to Tie a Bird on my segment on Fox 2 detroit.
2. In the center of a heavy-duty roasting pan, place onion slices and Tomatoes in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, rosemary, thyme sprigs, butter and lemon into cavity. Place chicken in pan, potatoes, onions and tomato slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
3. Take the poultry seasoning, a pinch of salt and pepper and whisk it into the melted butter mixture. Massage the cheese cloth into the seasoned butter so that it sponges up the butter. Carefully place over entire surface of chicken. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 170 degrees and the thigh 180 degrees. Peel off the cheese cloth to display this golden bird. Allow to rest for 5 minutes and serve.