Serves 4 – 6
5 pound chicken
1/2 lemon, juiced
1/2 line, juiced
1/2 orange, juiced
2 teaspoons French herb blend
1 teaspoon salt
1/2 teaspoon cracked black pepper
Wash chicken and pat dry. Place in dark enamel roasting pan. Mix three citrus juices together and ladle over chicken. Stuff leftover citrus rinds in chicken cavity. Season chicken with herb blend, salt and pepper. Bake at 350 degrees for one hour. Reserve pan juices and carcass to make stock.
