Roasted Chicken
I love how juicy the white meat is, how flavourful the herbs compliment the chicken and how the next day if there are any left overs the cold white meat still tastes like herbs and is still moist.
Servings Prep Time
4People 15Minutess
Cook Time
1Hour 15 minutes
Servings Prep Time
4People 15Minutess
Cook Time
1Hour 15 minutes
Ingredients
Instructions
  1. Remove giblets, neck from bird cavity and wash bird inside and out with cold water. Pat dry. Trim off any access fat. I like to cut off wing nail if not already removed and I like to cut off tail end since this is quite fatty.
  2. In an 8×10 ceramic baking dish pour aprox 1 tsp of oil in centre of cooking pan and rub around so bird will sit on oil and won’t stick to pan.
  3. Carefully remove skin from meat, beginning at opening of cavity and working back towards the neck and wings. Try hard not to pierce the skin since you’re going to put the butter mix under the skin. Sprinkle top of bird with 1 tsp salt and some cracked pepper. Set chicken aside.
  4. In a bowl combine butter, garlic, herbs and 1 tsp salt. Mix well and set aside.
  5. Cut peeled onion in half, quarter if necessary, and insert into bird.
  6. Take butter mixture and gently place it under the skin, pushing it as far back to wings as you can. Once you’ve got the meat covered with butter mix take remaining butter and rub all over exterior of bird, including the underside. You may need to heat up butter slightly to allow smoothing it over the cold bird easier. Tuck wings under bird and with kitchen twine wrap legs together or use 2 toothpicks to pierce legs into place.
  7. Place chicken in oiled baking dish and cook uncovered in preheated 400 degree oven for 15 minutes then lower temp to 350 for 45 minutes. Using a baster, or spoon, baste chicken every 25 minutes. After 1 hour check with thermometer in underside of leg for internal temp of 165 degrees. Stuffing a bird requires more cook time, so you may need an additional 15 minutes. Juices will run clear and leg will rotate easily in socket when bird is done.
  8. Remove from oven and let rest 10 minutes before carving. Remove onions and serve along with bird.
  9. FOR GRAVY – In a small sauce pan sieve drippings from pan and add 1/4 dry wine, either red or white (red will darken gravy but is still equally delicious) Let alcohol cook off for 5 minutes.
  10. In a small bowl add 1 heaping tablespoon of arrowroot (or cornstarch) to 1 tablespoon of cold water. Mix well and fast.
  11. Slowly add to drippings while whisking quickly to prevent clumps.
  12. Whisk on medium heat for about 3 minutes till gravy is thick. Cook another 2 min on low, keeping an eye it doesn’t clump or burn.

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