THE ULTIMATE ROAST CHICKEN
For more than fifty years I have roasted chicken in a variety of ways. This is the ultimate roast chicken recipe. And, the gravy it produces will have you weeping for joy. You’ll want to pour it over a mountain of mashed potatoes or clean your plate off with hunks of bread. I’ve had guests literally lick their plates clean. The best part of this recipe it is really, really simple. Once you roast chicken this way you’ll be hooked. The chicken is moist and flavourful, and the skin crispy and golden brown. I simply can’t say enough good things about this recipe. So off you go to your neighborhood supermarket and pick up a couple of frying chickens Bon appetit!
Serves 4-hungry souls
2 frying chickens whole
A little extra virgin olive oil
A couple of carrots coarsely cut
A stalk of celery coarsely cut
A fat onion coarsely cut
A 1/2 cup of white wine
A cup or more of chicken stock
2-3 tbsp flour
Preheat your oven to 400 degrees F.
Toss your vegetables in a medium sized bowl with olive oil. You want to generously coat them. Put them into a baking pan that will easily hold the chickens without crowding.
Rub a little olive oil onto the skin of your chicken. Liberally salt and pepper the inside of your chicken.. then the outside.
Lay the chickens breast side down on the vegetables and put into the preheated oven. Roast for 30 minutes, then turn breast side up. Continuing cooking for about 20-30 minutes until your instant read thermometer registers l65 F. or the juices run clear and you can easily jiggle the leg.
Remove chickens from the baking pan, set aside and tent with tinfoil.
Place the baking pan on your largest stove burner (if you have used a really big pan use both burners). Have the heat on medium high and pour in the white wine. Scrap up the beautiful bits and simmer until the liquid is almost reduce. Now add l cup of chicken stock and scrap your pan to get all the brown bits. Put a colander over a good-sized bowl and pour off the vegetables and liquid. Let drain. As the cook you can eat the delicious vegetables otherwise dispose of them . They have served their purpose.
Put the liquid in a medium sized sauce pan. Taste it to see if needs additional seasoning. Perhaps add another cup of good chicken stock (If you want lots of gravy). Now thicken is with the flour. The easiest way is to put some water and a little flour in a jar and give it a good shake. Stir into the chicken stock and whisk over medium high heat until it thickens.
Slice your chicken. Pour a little of the very hot gravy (sauce) over the chicken and serve the rest in a big gravy boat on the side.
| THE ULTIMATE ROAST CHICKEN | Print |
- 2 frying chickens whole
- A little extra virgin olive oil
- A couple of carrots coarsely cut
- A stalk of celery coarsely cut
- A fat onion coarsely cut
- A ½ cup of white wine
- A cup or more of chicken stock
- 2-3 tbsp flour
- Toss your vegetables in a medium sized bowl with olive oil. You want to generously coat them. Put them into a baking pan that will easily hold the chickens without crowding.
- Rub a little olive oil onto the skin of your chicken. Liberally salt and pepper the inside of your chicken.. then the outside.
- Lay the chickens breast side down on the vegetables and put into the preheated oven. Roast for 30 minutes, then turn breast side up. Continuing cooking for about 20-30 minutes until your instant read thermometer registers l65 F. or the juices run clear and you can easily jiggle the leg.
- Remove chickens from the baking pan, set aside and tent with tinfoil.
- Place the baking pan on your largest stove burner (if you have used a really big pan use both burners). Have the heat on medium high and pour in the white wine. Scrap up the beautiful bits and simmer until the liquid is almost reduce. Now add l cup of chicken stock and scrap your pan to get all the brown bits. Put a colander over a good-sized bowl and pour off the vegetables and liquid. Let drain. As the cook you can eat the delicious vegetables otherwise dispose of them . They have served their purpose.
- Put the liquid in a medium sized sauce pan. Taste it to see if needs additional seasoning. Perhaps add another cup of good chicken stock (If you want lots of gravy). Now thicken is with the flour. The easiest way is to put some water and a little flour in a jar and give it a good shake. Stir into the chicken stock and whisk over medium high heat until it thickens.
- Slice your chicken. Pour a little of the very hot gravy (sauce) over the chicken and serve the rest in a big gravy boat on the side.
