Roast Chicken

Last night was my first attempt at making a whole chicken, and I’m pleased to say it turned out great. I read a bunch of recipes over at All Recipes and took those ideas and made my own. I put some carrots in with the chicken with about 45 mins remaining. They were a bit dry and a little too al-dente. I’ll have to figure something else out for next time.

Roast Chicken

1 whole chicken, approx. 3-4 lbs
1 small onion
1 stalk celery
salt
pepper
garlic powder
butter
olive oil
string or wire
1 c chicken broth

1) Preheat oven to 350 degrees.
2) Rinse chicken and liberally season inside and out.
3) Quarter onion and celery stalk; stuff inside the cavity.
4) Place 2-3 T butter inside the cavity.
5) Slide 2-3 T butter under the skin of the breast.
6) Tie chicken legs closed
7) Mist the entire bird with olive oil.
8) Bake on a roasting pan for about 1.5 hours or until the chicken is 180 degrees.
9) Baste every 30 mins with chicken broth.

Chicken Gravy

chicken drippings
remaining chicken broth
water
1/4 c flour
salt
pepper

1) Combine chicken broth and water in a small sauce pan to create about 1 c of liquid.
2) Whisk in flour.
3) Whisk in drippings.
4) Heat until thickened.
5) Season with salt and pepper.
6) If the gravy becomes too thick, add more broth or water to thin.

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