ISO: ISO: Your favorite roast chicken recipe.

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dawn_mo

dawn_mo

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I had my heart set on a roast chicken dinner last night, but when I went to the grocery store, all their whole chickens were frozen. So, I have a

4 1/2 lb chicken defrosting. Any favorite recipes?

TIA

 
Not a recipe really--put a bundle of herbs in the cavity with some salt and pepper.

Either truss the bird or at least tie the drumsticks together. Rub with soft butter. Put it breast up on a rack in an iron skillet. Roast at 425*F, basting once with butter, for about 20 minutes. Turn it breast down, baste again (there should be enough drippings in the pan by now), and roast another 20 minutes. Turn the heat down to 375*F, strew in a chopped onion and a chopped carrot, and roast another 20 minutes, basting once or twice. Turn it breast up to finish, basting often. It will release juices into the pan before it is finished. It is done when you can lift it and the last drops of juice to come out of the cavity are clear--no rosy color.

By then the onion and carrot and drippings should be well browned and perfect for making gravy. Let the chicken rest at least 10 minutes before carving.

 
This will come as no surprise- Cathy's Garlic Roasted Chicken

I make this often.

GARLIC ROASTED CHICKEN (serves 3-4)

1 large chicken (as close to 5 lbs as possible), washed and giblets removed
3 large heads garlic, cloves seperated but not peeled
1/2 small onion, peeled
1 large sprig fresh Rosemary or 1 T dried
1 small carrot
14 oz can low sodium chicken broth
1 cup good white wine- Chardonnay or Savignon Blanc
3/4 cup good soy sauce-I use Kikkoman low sodium
pepper to taste

Pre heat oven to 350°. Put chicken in a roasting pan. Scatter garlic cloves around the bottom of pan. Stuff onion, carrot and rosemary into chicken cavity. Pour in succession over the top of the chicken: chicken broth, wine, soy sauce. Sprinkle with pepper. Roast for 1-1/2-2 hours, basting with the juice every 15 minutes. Slice and serve with several garlic cloves (skin slides off when you pop them in your mouth) and the juice.

 
Rec: Roasted Chicken with Onions, Potatoes and Gravy is one of my favorites.

Recipe was in Cooking Light magazine. It's from Chuck Williams of Williams-Sonoma.

* Exported for MasterCook 4 by Living Cookbook *

Roasted Chicken with Onions, Potatoes & Gravy

Recipe By : Cooking Light
Serving Size : 6 Preparation Time: 0:00
Categories : Chicken Main Dish
Vegetable


Amount Measure Ingredient -- Preparation Method

1 4-lb roasting chicken
1 tsp salt, divided
3/4 tsp freshly ground black pepper, divided
4 sprigs oregano
1 lemon, quartered
1 stalk celery, cut into 2-inch pieces
cooking spray
2 Tbs (1/4 stick)butter, melted
2 lbs medium yellow onions, peeled and each
-- cut into 8 wedges
2 lbs small red potatoes, quartered
1/4 cup all-purpose flour
1 14-oz can fat-free, less-sodium chicken broth, divided
lemon wedges (optional)
fresh oregano sprigs (optional)

1. Preheat oven to 425°.

2. Remove and discard giblets and neck from chicken. Rinse chicken with cold
water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from
breast and drumsticks by inserting fingers, gently pushing between skin and
meat. Combine 1/2 teaspoon salt and 1/2 teaspoon pepper; rub under loosened
skin and over breast and drumsticks. Place oregano, quartered lemon, and
celery into body cavity. Lift wing tips up and over back; tuck under
chicken. Tie legs together with string. Place chicken, breast side up, on
the rack of a broiler pan coated with cooking spray.

3. Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper,
butter, onions, and potatoes in a large bowl; toss well to coat. Arrange
onion mixture around chicken on rack. Place rack in pan. Bake at 425° for 20
minutes. Reduce oven temperature to 325° (do not remove pan from oven); bake
an additional 1 hour and 15 minutes or until onions and potatoes are tender
and a thermometer inserted into meaty part of chicken thigh registers 180°.
Set chicken, onions, and potatoes aside; cover and keep warm.

4. Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan
drippings into bag; let stand 10 minutes (fat will rise to the top). Seal
bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small
saucepan, stopping before fat layer reaches opening; discard fat. Combine
flour and 1/2 cup broth in a small bowl, stirring with a whisk. Add flour
mixture and remaining broth to saucepan. Bring to a boil over medium-high
heat. Reduce heat to medium; cook 5 minutes or until gravy thickens,
stirring frequently with a whisk. Serve gravy with chicken and onion
mixture. Garnish with lemon wedges and oregano sprigs, if desired.

Comments: Thanks to his childhood influence, Williams champions the
excellence of simple cooking. This dish received our highest rating. All you
need to make this a complete meal is a green vegetable and dinner rolls.

Recipe Source: Cooking Light


- - - - - - - - - - - - - - - - - -http://www.myrecipes.com/recipe/roasted-chicken-with-onions-potatoes-gravy-10000001654627/

 
I just made this! Tasty, but I followed the comments to reduce the lemon. Glad I did.

Larry recently ordered Lemon Picata at a restaurant and was very disappointed with the taste after reading the wonderful menu description.

Well, that's all it takes for me to pick up the challengue. I'd have to say that Ina and I pulled it off together.

 
I poke holes into a lemon & put it in the cavity with rosemary. Then garlic, oil & rosemary on the

outside. It`s very moist.

 
Favourite: Roasted Chicken with Tomatoes and Olives (Poulet Provencal)

Roasted Chicken with Tomatoes and Olives (Poulet Provencal)
Gourmet | March 2008

(I sometimes drizzle about 1/3 c. white wine over breast, 20 minutes before finished)

1 pound tomatoes (3 to 4 medium), cut into wedges
2 large onions, cut into wedges, leaving root ends intact
1/2 cup drained brine-cured black olives, pitted if desired
4 large garlic cloves, sliced, plus 1 teaspoon minced

3 tablespoons olive oil, divided
2 teaspoons herbes de Provence, divided
1/2 scant teaspoon fennel seeds, lightly rubbed
1 whole chicken (about 3 1/2 pounds)

Preheat convection oven to 400̊F for regular oven to 425̊F with rack in middle.
Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.
Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.
Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish. (Can sprinkle on additional H de P)
Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170̊F, about 1 hour.
Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.

MY notes: better to leave the veg out for the first 15 minutes. Used Nyons olives. Cherry tomatoes, uncut work well. Be generous with the amount of rub for the chicken.

 
Beer Can Chicken on the Grill, only not on a beer can but on a holder.

You can't beat it, moist inside but crispy outside. Use any rub you want, or just olive oil and s&p. Perfect. No oven mess from roasting chickens at high temps either.

 
for juicy breast and thoroughly cooked dark meat

I do free-range chickens according to the recipe below. I find free-range birds too tough for a high heat roast. The pot technique does sacrifice crisp skin but the breast remains juicy while the dark meat is properly cooked. the flabby skin goes into the stock instead of my mouth. Win-win.

Chicken in a Pot
Cindy Alexander, adapted from America's Test Kitchen

1 free-range roasting chicken, brined (see below)
¼ teaspoon freshly ground black pepper
¼ cup peanut or grapeseed oil
1 medium onion, chopped onion
2 large celery ribs, chopped
1 large carrot, chopped
2 medium garlic cloves, sliced
1 bay leaf, broken into 2 or 3 pieces
1 large sprig fresh thyme

Adjust oven rack to lowest position and heat oven to 250°F. Dry chicken thoroughly with paper towels and season with pepper (and salt if you did not brine your bird).
Heat a large oval enameled cast iron Dutch oven over medium-high heat until hot. Add the oil, when it shimmers add the chicken, breast-side up. Cook, without moving, until the skin releases from the pot and is well browned. Adjust the heat as necessary to prevent burning. Move chicken to a plate. Scatter the onion, celery, and carrot into the oil and cook, stirring frequently until lightly browned. Add garlic and cook, stirring until garlic is softened. Add thyme and bay leaf, stirring to coat pieces with oil. Return the chicken to the pot, breast side up. Add any juice from the plate to the pot.
Cover pot with a tight fitting lid (use a piece of parchment under the lid if it doesn’t fit tightly). Transfer pot to oven and cook until instant-read thermometer registers at least 160°F when inserted in thickest part of breast and at least 170°F in thickest part of thigh. A 3½ to 4½ pound bird will take about an hour to cook, a 5 to 6-pound bird will take about 1½ hours. If the chicken is done before you are ready to eat, simply leave the covered pot on a rack on your counter, it will stay hot for about an hour. If you remove chicken from the pot when it is done, tent it with foil, and let it rest 20 minutes before carving.

Cindy’s notes:
This method results in the dark and white meat being properly cooked at the same time – no more dried out white meat! Crispy skin is the sacrifice but as it is not eaten the skin is available for making stock.
To brine the chicken, dissolve 336g salt in 3½ qts of water. Add the bird and leave at room temperature one hour. I do this directly in the Dutch oven. As the chicken will float, I turn it over in the brine several times. After an hour move the bird to a plate; empty, rinse, and dry the pan then begin to cook.
A sauce may be made from the strained and defatted pan juices but I prefer to return the skin and carcass to the pot, and make stock.

 
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