Jim Davis: Hi! I'm Jim Davis for Harris Teeter. I am going to show you now how to prepare a chicken for roasting.

You notice that I'm wearing plastic gloves. That's in order to protect me and my family against the possibility of Salmonella. Not all chickens will infected with Salmonella, but there is one every once in a while and that's why we want to wear gloves.

Always make sure that when we're finished working with the chicken that we wash down everything with soap and water, including the cutting board, the pots and pans that you use, your knives and your kitchen counter. Spraying it with a little bit of bleach after you washed it down wouldn't hurt either.

First, we're going to cut off the fat, the access fat on the chicken, just like that. We're going to remove this piece of fat over here. We're going to tuck the wings under the back of the chicken like that. Then, at the back of the chicken, we're going to pull the skin over, and cut a hole in it like that, and on this side. That's to put the wing out to put the leg through, so that we can hold it in place. Sometimes it's not as easy as it looks and should be. There we go and over here we will put this one to this side.

Now we've got our chicken trussed and ready to roast. We're going to season it with salt, pepper, cover it with a little bit of olive oil, and roast it in an oven with 375 degrees until the temperature at the breast in fire point reaches 165 degrees. That's our chicken ready to roast.