{"id":378,"date":"2011-11-08T01:11:39","date_gmt":"2011-11-08T01:11:39","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=378"},"modified":"2011-12-21T19:15:47","modified_gmt":"2011-12-21T19:15:47","slug":"the-ultimate-roast-chicken","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=378","title":{"rendered":"THE ULTIMATE ROAST CHICKEN"},"content":{"rendered":"

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THE ULTIMATE ROAST CHICKEN<\/p>\n

For more than fifty years I have roasted chicken in a variety of ways.\u00a0 This is the ultimate roast chicken recipe.\u00a0 And, the gravy it produces\u00a0 will have you weeping for joy.\u00a0 You’ll want to pour it over a mountain of mashed potatoes or clean your plate off with hunks of bread.\u00a0 I’ve had\u00a0 guests\u00a0 literally lick their plates clean.\u00a0 The best part of this recipe it is really, really simple.\u00a0\u00a0 Once you roast chicken this way you’ll be hooked.\u00a0\u00a0\u00a0\u00a0\u00a0 The chicken is moist and flavourful, and the skin crispy and golden brown.\u00a0 I simply can’t say enough good things about this recipe.\u00a0 So off you go to your neighborhood supermarket and pick up a couple of frying chickens Bon appetit!<\/p>\n

Serves 4-hungry souls<\/p>\n

2 frying chickens whole<\/p>\n

A little extra virgin olive oil<\/p>\n

A couple of carrots coarsely cut<\/p>\n

A stalk of celery coarsely cut<\/p>\n

A fat onion coarsely cut<\/p>\n

A 1\/2 cup of white wine<\/p>\n

A cup or more of chicken stock<\/p>\n

2-3 tbsp flour<\/p>\n

Preheat your oven to 400 degrees F.<\/p>\n

Toss your vegetables in a medium sized bowl with olive oil.\u00a0 You want to generously coat them.\u00a0 Put them into a baking pan that will easily hold the chickens without crowding.<\/p>\n

Rub a little olive oil onto the skin of your chicken.\u00a0 Liberally salt and pepper the\u00a0 inside of your chicken.. then the outside.<\/p>\n

Lay the chickens breast side down on the vegetables and put into the preheated oven.\u00a0 Roast for 30 minutes, then turn breast side up.\u00a0 Continuing cooking for about 20-30 minutes\u00a0 until your instant read thermometer registers l65 F. or the juices run clear and you can easily jiggle the leg.<\/p>\n

Remove chickens from the baking pan, set aside and tent with tinfoil.<\/p>\n

Place the baking pan on your largest stove burner (if you have used a really big pan use both burners).\u00a0 Have the heat on medium high and pour in the white wine.\u00a0 Scrap up the beautiful bits and simmer until the liquid is almost reduce.\u00a0 Now add l cup of chicken stock and scrap your pan to get all the brown bits.\u00a0 Put a colander over a good-sized bowl and pour off the vegetables and liquid.\u00a0 Let drain.\u00a0 As the\u00a0 cook you can eat the delicious vegetables otherwise\u00a0 dispose of them .\u00a0 They have served their purpose.<\/p>\n

Put the liquid in a medium sized sauce pan.\u00a0 Taste it to see if needs additional seasoning.\u00a0 Perhaps add another cup of good chicken stock\u00a0 (If you want lots of gravy).\u00a0 Now thicken is with the flour.\u00a0 The easiest way is to put some water and a little flour in a jar and give it a good shake.\u00a0 Stir into the chicken stock and whisk over medium high heat until it thickens.<\/p>\n

Slice your chicken.\u00a0 Pour a little of the very hot gravy (sauce) over the chicken and serve the rest in a big gravy boat on the side.<\/p>\n

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THE ULTIMATE ROAST CHICKEN<\/span><\/span><\/td>\n\n
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Recipe Type: Main<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 10 mins <\/span><\/span><\/div>\n
Cook time: 1 hour <\/span><\/span><\/div>\n
Total time: 1 hour 10 mins <\/span><\/span><\/div>\n
Serves: 4<\/span><\/div>\n
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.<\/span><\/div>\n
Ingredients<\/div>\n