Chris' Recipes

Bon Appetite!

Roasted Chicken, by Jennifer!

Written By: Chris - May• 09•12

Post by Jen!

I have roasted many chickens! I’ve made spice rubs, lifted the skin and placed garlic cloves…  Layered the cavity with oranges, apples and tied them in all kinds of ways.  You get my point!  There are times you want to just get that bird in the oven and to have the wonderful smells that radiate through your home that take you down memory lane.  That is what this recipe does for me!  Brings me back to my Grandparents farm.  Where…. we butchered chickens when I was a kid.

I hope you find this dish as Easy! Simple! and Delicious as I have!

Ingredients:

1 Large Fryer Chicken, this one is 7 pounds.
1 stick Butter at room temperature
1 Tablespoon Kosher salt.
2 large Vidalia onions
6 large Garlic cloves – gently smashed
Cooking spray

Remove gizzard/neck packet from cavity.  Rinse inside and out. Remove any feathers that may still be attached.
Pat dry inside and out with paper towels.   Use 1/2 stick (more if needed) generously rub entire chicken inside and out.  This bird must be as dry as possible in order for the butter to stick!

Rub cooking sheet with olive oil, butter, or Pam cooking spray and place bird, breast side up, on large heavy grade aluminum baking sheet with 1 inch sides.

Sprinkle Kosher salt inside and out of chicken.  Put 1 quarter of the onion inside bird cavity and 1 scattered on baking sheet.  Place 3 cloves of garlic inside bird cavity and 3 scattered on baking sheet.

Pre – Heat oven to 425 degrees.  Bake at 425 for 15 minuets.  After 15 minuets brush bird with room temperature butter and lower your oven temperature to 400 for 15 minuets. Baste with butter again and lower temperature to 325.  Check bird every 15 minuets and baste with juices that are on cooking sheet.  Depending on the size of chicken will determine how long you will cook it.  The internal temperature should be 180 degrees.

When chicken is done, remove to a serving plate. Scoop off onion and garlic from baking sheet and place in cavity of bird. Cover with foil.

How to make the Gravy!  Remove all but 3 Tablespoons of  fat from baking sheet.  With a whisk or spatula (not plastic) work up all the brown bits on bottom of sheet.  Add 3 Tablespoons of butter and 3 Tablespoons of flour to baking sheet. Set on stove top put burner to medium heat and whisk all ingredients together.  Cook and whisk for around 5 minuets.

Slowly add 3 Cups of  water to this.  Whisking this together the entire time.  After you get this so there are not any lumps, turn your heat up to medium high.  Keep whisking… don’t stop!  Taste with a spoon and make sure it is seasoned enough.  You may need to add more salt.  Notice there is not pepper in this recipe.  If you pepper your gravy, do so now.  I usually do, however with this recipe it is not needed! 

Bring to low boil.  Once this has happened cook 1 minute and your gravy is done!

Pour into serving bowl.  Slice your chicken and serve with favorite sides!  I served Blanched Green Beans and Scalloped Potatoes.

Enjoy Memory Lane!

Cheers!
~Jen

Comments

comments

Print Friendly, PDF & Email

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

What do you think?