For One 3-4 lb. Chicken:
3-4 Tablespoons Dijon mustard, you could use regular but it is not as flavorful.
1-2 cloves of minces garlic
salt & pepper
1 stalk celery cut in half
1 fresh lemon
water (enough to cover bottom of pan)
white grape or apple juice (optional)
What to do: Preheat-375
Slice the lemon in half and squeeze the juice all over the outside and inside of bird; set one of the squeezed lemon halves to the side to put inside bird latter. Mix the mustard and garlic together in a bowl and slather it all over the bird, inside and out, covering it well. You will need to use your hands. Stuff the bird with the lemon half, celery, and onion. Salt and pepper the bird and place it on the rack inside your roasting pan. You do not want the bird sitting directly on the pan in the juice. Poor water or a water juice mixture in the roasting pan. You may need to add more liquid as it cooks. Cook approximately 50 min. or until juice runs clear. Temperature of chicken should be 165 degrees at the thigh . This is the correct temperature, my husband is a USDA food inspector. Garnish and serve. This is nice with mash potatoes, green beans and sliced tomatoes.