3 lb TO 4-pound roasting chicken
1 tb Freshly squeezed lime juice
1 1/2 ts Freshly ground black pepper
1 Medium-size onion
3 tb Butter
1 tb Salt
2 ts Bell's poultry seasoning
Chutney
Serves 4 to 6. Preheat the oven to 4500. Wash the chicken, burn off
any pin feathers, and place it in a roasting pan. Cut half of the
butter into small pieces and, gently lifting the skin of the chicken
breast, place most of them between the skin and the flesh. Reserve a
few bits for the body cavity of the chicken. Heat the other half of
the butter in a small saucepan with the lime juice. Pour the butter
and lime juice mixture over the chicken. Prepare a mixture of the
salt, pepper, and poultry seasoning and rub it all over the chicken,
reserving a bit. Peel the onion and rub it with the reserved
seasoning mixture. Place it in the chicken's body cavity. Place the
chicken in the oven and cook for 5 minutes. Reduce the heat to 350
degrees and bake for 40 minutes. Do not baste the chicken, as the
skin will become crackling crisp, but check occasionally to see that
it is browning nicely. Serve hot with chutneys as accompaniment.
