Kosher Salt Roast Chicken
- 4 pound chicken
- kosher salt and freshly ground pepper
- 2 tbsp melted butter
Preheat over to 400° F. Season chicken inside and out with lots of salt and pepper. Drizzle skin with melted butter. Place on rack in roasting pan. Roast 1 hour and 15 mins or until juices are clear, basting occasionally with the fat the chicken produces in the oven.
- 1 c. chicken stock
- 1 tsp lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp water
Skim fat from roasting pan. Place on high heat and stir in chicken stock and lemon juice. Bring to boil and slowly add enough cornstarch mixture to thicken.