Roast chicken is a favorite food in Portugal. I’ve eaten chicken marinated and grilled, roasted whole in the oven, in soup, and in Chinese food. Someone in Portugal gave me this recipe. It is simple, but yummy! For reasons that will become obvious, we nicknamed it Frango Suppositorio. Don’t let that put you off, though. It’s good.
Time required: about an hour and a half
One young fryer chicken
Four chicken bouillon cubes
One fresh lemon
Salt and pepper to taste
Turn oven on high – at least 450 degrees F.
Clean the chicken, remove any organs (save them for the chicken soup) and the neck. Then, pick off any pin feathers that might be on it. Wash it inside and out.
Use a fork to poke holes all over the lemon, and place the lemon in the chicken’s body cavity. Put two chicken cubes in the neck, and two under the piece that went over the fence last. Tuck the wings under the back, and tie the legs together.
Place chicken in a Pyrex casserole dish. Sprinkle with salt and pepper, and place in the heated oven. Roast until done. (Use a meat thermometer to make sure it is done.) Depending on the size of the chicken, it may take up to an hour and a half to cook it thoroughly.
Remove from oven and let cool for about 15 minutes. Remove the lemon, carve and pour the sauce that will be in the casserole on the carved chicken. Serve with oven fried potatoes, a salad, and fresh fruit for dessert.