Not any more! This recipe can help you achieve all these, leaving you and your guests craving more. A truly simple technique for cooking a whole chicken all done with some simple preparation, the right temperature and cooking time. Follow this recipe for the ULTIMATE roast chicken....
*** PRE HEAT OVEN TO 500 * F.
You will need one 2 1/2 -3 lb. chicken.
Fresh rosemary2 cloves of garlic finely chopped
4 Tbsp. extra virgin olive oil
1 Tbsp. coarse sea salt
Fresh cracked black pepper
Mix these ingredients in a small bowl and set aside .
Cut chicken across the back and force open. Rub liberally with marinade on all sides.
2 celery stalks cleaned and chopped
3 green onions finely chopped
1 white onion peeled and quartered
1 lemon 6-7 slices but do not cut through
Sprinkle with salt and pepper
Place veggies in a roasting pan with lemon in center.
over the lemon containing it to the cavity of the bird.
*** REDUCE HEAT TO 400 * F
Place uncovered in the oven for for 1 hour and 30 minutes.
Once cooked, remove chicken from pan and set aside.
To make pan sauce, remove lemon from pan and discard. Take all veggies and pass through a food mill or blender and add back to pan.
Place pan on stove top on high heat.
Add 2 Tbsp of all purpose flour to veggies and stir repeatedly until mixed and it begins to brown ( approx. 5 minutes ). Now add 11/2 cups of chicken broth to pan, scraping all the bits of flour and veggies off the bottom.
Once the sauce is brown and thick like gravy, remove from heat.
Carefully slice chicken and plate, smothering with pan sauce.
Serve with your favorite salad or rice.
Prep time: 20 minutes.
Total cooking time: 1 hour 30 minutes plus 15 minutes for sauce.