Skip to content

Betty’s Christmas Roast Chicken — Christmas

December 22, 2013

Betty’s Christmas Roast Chicken — Christmas

New Cookbook: “The Bettyskitchen Collection, Second Edition” available on

In this video, Betty demonstrates how to make Roast Chicken for the Christmas table. This is an 8-pound roaster.


8-pound roaster (large chicken)
½ cup water
½ cup butter, softened
salt, to taste

Rinse roaster and pat dry with paper towel. Place ½ cup water in roasting pan. Rub ¼ cup butter on outside and inside of roaster. Salt outside and inside of roaster, to taste. Place roaster in roasting pan, tucking wings toward the back, and cover with a lid. Bake at 350 degrees (F) for 2 ½ to 3 hours, removing lid for the last ½-hour. When lid is removed, baste roaster with the remaining ¼ cup butter. When the roaster measures 180 degrees (F) deep in the thigh area (not touching bone), it is done. Remove pan from oven and place roaster on cutting board or serving platter. Tent with aluminum foil for 10 minutes. Slice, as desired, and serve immediately. A roaster is a great substitution for turkey for a small family holiday table. It really tastes wonderful! –Betty 🙂


Comments are closed.

%d bloggers like this: