Simple Roast Chicken
Ingredients (serves 4):
1 whole chicken (about 3 lbs)
Salt and freshly ground pepper
1 lemon, cut into 8 wedges
4 springs rosemary
3 garlic cloves, crushed
2 tablespoons unsalted butter, soften
1/2 cup dry white wine
1/2 cup chicken stock
1 teaspoon cornstarch, dissolved with 2 tablespoons warm water
Directions:
Heat oven to 450F. Remove giblets and liver from cavity, discard. Let chicken rest at room temperature for an hour.
Trim excess fat from cavity. Rinse chicken thoroughly under cold water, inside and out, then pat as dry as possible all over the cavity and the skin.
Season cavity with salt and pepper, then stuff with lemon, rosemary and garlic.
Rub skin with 2 tablespoons soften butter. Season all over generously with salt and pepper.
Place chicken in a large ovenproof skillet. Roast until a thermometer inserted into the thickest part of the thigh registers 165F, about an hour. Transfer chicken to a platter, let rest for 15 minutes before carving.
To prepare gravy, discard fat from juice in the skillet. Place pan over medium high heat. Pour in wine and broth to deglaze pan, scraping up browned bits with a wooden spoon.
Cook until reduced by half, add cornstarch mixture to thicken. Pour through a fine sieve into a serve bowl.
Serve chicken with gravy.
Ingredients (serves 4):
1 whole chicken (about 3 lbs)
Salt and freshly ground pepper
1 lemon, cut into 8 wedges
4 springs rosemary
3 garlic cloves, crushed
2 tablespoons unsalted butter, soften
1/2 cup dry white wine
1/2 cup chicken stock
1 teaspoon cornstarch, dissolved with 2 tablespoons warm water
Directions:
Heat oven to 450F. Remove giblets and liver from cavity, discard. Let chicken rest at room temperature for an hour.
Trim excess fat from cavity. Rinse chicken thoroughly under cold water, inside and out, then pat as dry as possible all over the cavity and the skin.
Season cavity with salt and pepper, then stuff with lemon, rosemary and garlic.
Rub skin with 2 tablespoons soften butter. Season all over generously with salt and pepper.
Place chicken in a large ovenproof skillet. Roast until a thermometer inserted into the thickest part of the thigh registers 165F, about an hour. Transfer chicken to a platter, let rest for 15 minutes before carving.
To prepare gravy, discard fat from juice in the skillet. Place pan over medium high heat. Pour in wine and broth to deglaze pan, scraping up browned bits with a wooden spoon.
Cook until reduced by half, add cornstarch mixture to thicken. Pour through a fine sieve into a serve bowl.
Serve chicken with gravy.
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