Roasted Chicken

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whole chicken
salt & pepper
other herbs/spices as desired
1 c.water
1 t. chicken bouillon

Remove the neck and gizzards from cavity of chicken. Sprinkle with salt and pepper and any other herbs you'd like. Place breast side down in baking pan. This helps all the juices to cook into the breast meat.  Pour in 1 cup water and add the chicken bouillon to the water. Cover tightly with lid or foil. Bake at 250 for 5 hours, or at 300 for 3 hours. This chicken is fall apart tender!