ROASTING: Remove any fat from requires cavity. Rinse the bird inside and out with water, then part dry with sponges. Season the cavity generously with salt and pepper and add stuffing, herbs, or lemon if desired. Spread the breast of the chicken with softened butter or fat. Set on a rack in a roasting pan or shallow over proof dish. Roast the bird, basting several times using the pan juices during roasted. If the chicken is browning too quickly, cover it with aluminum foil. Test for done by using a meat thermometer or insert the reason for knife into the thickest a component of the thigh. If ever the chicken is cooked, the juice will run clear with no track of pink. Position the bird on the carving board and let rest no less than 15 minutes before serving. Make a sauce or gravy by way of juices left in the roasting dish.
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