Recipe courtesy of Lucy Waverman, Food Columnist, The Globe and Mail. This recipe is from her cookbook, Home for Dinner. Heavily salting and peppering the chicken skin before roasting means you will have the crispiest chicken ever. The skin becomes very crisp because the salt draws out the moisture. Buy a whole chicken that is air chilled and preferably free-range – they have more flavour. Yield is 4 servings.
Preheat oven to 400 degrees F.
Season chicken in cavity and on skin with salt and pepper.
Drizzle skin with melted butter.
Place on rack in roasting pan.
Roast 1 hour and 15 minutes or until juices are clear.
Place on carving board and let rest for 10 minutes.
Skim fat from roasting pan.
Place on high heat and stir in soy sauce, chicken stock and lemon juice.
Bring to boil and slowly stir in enough cornstarch mixture to thicken a little.
Carve chicken and serve with sauce.