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Category: Poultry
Prep Time: Cook Time: Total Time:
Makes 4 servings.
3 1/2 lb. broiler/fryer
1/2 lemon
seasoned salt
black pepper
1 celery stalk
3 parsley sprigs
1 bay leaf
1/2 tsp. ground ginger
1 T. black peppercorns
1/2 tsp. thyme
2 green onions, minced
1 clove garlic, minced
kitchen twine
butter, melted
Mirepoix
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1/2 c. chicken stock
1/2 c. dry white wine
1 T. paprika
Sauce
1/2 c. white wine or chicken stock
salt and pepper
Preheat oven to 450F.
Rinse chicken inside and out, and dry thoroughly with paper towel.
Rub cavity and skin with lemon. Sprinkle cavity with seasoned salt and pepper and stuff with celery stalk, parsley, bay leaf, ginger, peppercorns, thyme, green onions and garlic.
Force wingtips back under the body and place chicken on its back.
Slide a piece of twine about two feet long under the tail and cross it around ends of drumsticks to pull them together.
Turn chicken over on its breast. Bring ends of string up body and under each wing, and tie securely across the back.
Brush skin with melted butter; sprinkle with seasoned salt and pepper.
Place in small roasting pan, breast side down. Roast 15 minutes, brushing once with drippings, then turn bird breast side up and roast 15 minutes longer, brushing once more with drippings.
Remove chicken from roasting pan and set on platter. Reduce temperature to 425F.
Arrange Mirepoix in center of pan. Place chicken breast side up on Mirepoix.
Pour chicken stock and wine over; return to oven and roast approximately 60 minutes. Baste occasionally with pan juices.
Add paprika to remaining melted butter and brush over chicken during last 15 minutes of roasting.
Test carefully for doneness — leg should move easily in joint and juices should run clear when skin is pricked with a fork.
When thoroughly roasted, transfer bird to a platter and cover loosely with aluminum foil.
Make Sauce. Remove as much fat as possible from roasting pan.
Add wine or chicken stock to vegetables and drippings and place pan over medium heat.
Cook 1 minute, scraping brown bits from bottom of pan. Allow to cool slightly.
Puree vegetables and liquid in blender. Transfer to a saucepan and bring to a simmer. Add salt and pepper to taste.
CHICKEN - ROAST - PERFECTION
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Category: Poultry
Prep Time: Cook Time: Total Time:
Makes 4 servings.
3 1/2 lb. broiler/fryer
1/2 lemon
seasoned salt
black pepper
1 celery stalk
3 parsley sprigs
1 bay leaf
1/2 tsp. ground ginger
1 T. black peppercorns
1/2 tsp. thyme
2 green onions, minced
1 clove garlic, minced
kitchen twine
butter, melted
Mirepoix
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1/2 c. chicken stock
1/2 c. dry white wine
1 T. paprika
Sauce
1/2 c. white wine or chicken stock
salt and pepper
Preheat oven to 450F.
Rinse chicken inside and out, and dry thoroughly with paper towel.
Rub cavity and skin with lemon. Sprinkle cavity with seasoned salt and pepper and stuff with celery stalk, parsley, bay leaf, ginger, peppercorns, thyme, green onions and garlic.
Force wingtips back under the body and place chicken on its back.
Slide a piece of twine about two feet long under the tail and cross it around ends of drumsticks to pull them together.
Turn chicken over on its breast. Bring ends of string up body and under each wing, and tie securely across the back.
Brush skin with melted butter; sprinkle with seasoned salt and pepper.
Place in small roasting pan, breast side down. Roast 15 minutes, brushing once with drippings, then turn bird breast side up and roast 15 minutes longer, brushing once more with drippings.
Remove chicken from roasting pan and set on platter. Reduce temperature to 425F.
Arrange Mirepoix in center of pan. Place chicken breast side up on Mirepoix.
Pour chicken stock and wine over; return to oven and roast approximately 60 minutes. Baste occasionally with pan juices.
Add paprika to remaining melted butter and brush over chicken during last 15 minutes of roasting.
Test carefully for doneness — leg should move easily in joint and juices should run clear when skin is pricked with a fork.
When thoroughly roasted, transfer bird to a platter and cover loosely with aluminum foil.
Make Sauce. Remove as much fat as possible from roasting pan.
Add wine or chicken stock to vegetables and drippings and place pan over medium heat.
Cook 1 minute, scraping brown bits from bottom of pan. Allow to cool slightly.
Puree vegetables and liquid in blender. Transfer to a saucepan and bring to a simmer. Add salt and pepper to taste.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.