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Friday, February 26, 2010

Roast Chicken

So, I was shopping at the local market and they had small roasting chickens on sale. BOGO. Every time I see that, it reminds me of a friend that said boy that BOGO makes alot of stuff. She didn't know it meant by one get one free. LOL. So I picked up two for dinner. Chickens are so easy to cook. I prefer mine with thyme and rosemary. Instead of stuffing the cavity with stuffing, I stuff it with lemon and herbs to help flavor the chicken. I am sure everyone has their favorite way. This is mine~


1 roasting chicken (4-5 pounds)
1 Tbsp. thyme
1 Tbsp. rosemary
1 lemon sliced
2 stalk of celery including leaves in to 2 inch pieces
2 carrot chopped in to 2 inch pieces
2 small yellow onion quartered
olive oil
salt and pepper

Rinse your chicken inside cavity and out with cold water. Remove the "inners". Giblets, etc. Set aside. Sprinkle thoroughly inside the cavity and outside with thyme, rosemary, salt, and pepper. Stuff the cavity with lemon slices, 1 onion, 1 celery stalk and 1 carrot. Drizzle outside with olive oil. Place in a roasting pan. Add enough water to cover bottom about 1/4". Add your "inners" to the water. Add the remaining carrot, onion and celery. This will help make a great stock for your gravy. Bake at 350 for 1 1/2 hours or until juices run clear. (165 internal temperature) Baste the chicken every 15 minutes. If you notice the skin is getting too dark, tent it with aluminum foil.
When cooked, remove chicken to rest. Strain the broth and place in a pot. Boil and add whisk in 2 Tbsp of flour to thicken the gravy.
Carve chicken and serve with gravy.

Bénéficier! (Enjoy!)

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