Roasted Chicken with Pan Gravy

How many ways are there to make CHICKEN? Probably a million, but nothing beats a perfectly roasted chicken especially on a Sunday afternoon. I’ve been told I’m addicted to cooking roasted meats on a Sunday and I think my family is right. There’s just something about slow cooking a meal while watching my favorite sports team. Whether a roast, stew, or chicken I’m never disappointed.

This recipe is sure to never disappoint and if you follow the Chef Secrets-Chicken listed your chicken will be perfect every time!

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Ingredients:

  • • 1 fresh whole chicken
  • • 1/2 onion, chopped
  • • 1 whole head of garlic, halved
  • • 1 lemon, cut into wedges
  • • 1 sprig fresh rosemary
  • • 3 sprigs fresh thyme
  • • 3 Tbsp extra virgin olive oil

Pan Gravy:

  • Pan drippings
  • 1 tsp fresh rosemary, chopped
  • 1/4 c white wine
  • 1/2 c chicken stock
  • 3 Tbsp unsalted butter, cold

Directions:

  1. Bring the chicken to room temperature by removing it from the refrigerator for at least 30 minutes prior to cooking.
  2. Heat the oven to 400 degrees F.
  3. Season the inside of the chicken with salt and pepper and fill the cavity with the onion, garlic, lemon and fresh herbs.
  4. Tie the legs and tuck the wings on the bird and completely dry the outside of the bird.
  5. Rub the olive oil on the skin of the bird and season with salt and pepper.
  6. Place the bird on its breast and roast on a cooking rack for 15 minutes on high heat.
  7. Reduce the heat to 350 degrees and rotate the chicken on the right side, basting and cooking for 15-20 minutes.
  8. Rotate the chicken to the left side, baste and continue cooking.
  9. Rotate the chicken to its back, baste, and cook until the total cooking time reaches 1 hour.
  10. Roast until the internal temperature reaches 165 between the thigh and breast.
  11. Remove the chicken from the oven to rest for at least 15 minutes before carving.

Pan Gravy Instructions:

  1. Place the roasting pan on a burner on high heat.
  2. Stir in the white wine scrapping all the drippings from the tray.
  3. Add the chicken stock and simmer for 5-7 minutes to reduce the sauce.
  4. Add the rosemary to the sauce and season with salt and pepper.
  5. Reduce the heat and stir in the cold butter to thicken the sauce and serve.
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Chef Secrets-Chicken

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Who couldn’t use a little extra help in the kitchen? There are always easier ways to make that special dish more special or save time in the kitchen and thus Chef Secrets was created! This is a new series on my blog to share great tips and tricks of the trade and hopefully you’ll share some of yours as well!

The beginning of the year is usually a time where most people are extremely health conscience, but clean healthy eating does not mean NO FLAVOR. Here are today’s Chef Secrets to creating delicious chicken every time!

  • When choosing poultry, make sure there is no liquid residue either wet or frozen on the bottom of the package. Excess liquid means the meat has been frozen and the cells have released a percentage of the liquid. When cooked the bones will be darker than a fresher bird.
  • Apply pressure to the breastbone of the poultry before buying. If they bone isn’t pliable, the chicken is older and will not be as tender when cooked.
  • Did you know you CAN freeze a chicken IF the chicken has been defrosted in the refrigerator and has not remained the refrigerator more than 2 days.
  • FREE-RANGE chickens are more flavorful than closed cooped chickens. Free-range chickens are ale to move around the yard therefore, developing more flavor. If possible, purchase young free-range chickens for maximum flavor and tenderness.
  • To create a flavorful roasted bird every time, roast your chicken on the SIDE for 15 minutes, basting and alternating sides until the final 15-20 minutes of cooking. Roast the bird on it’s back for the final 20 minutes. Your chicken breast will be moist and flavorful!

What’s the diff? Just some quick notes to help you understand the difference between chickens!

  • Broilers/Fryers: 7 week old birds that weight from 3-4 pounds.
  • Roasting Chickens: Hens weighing between 5-8 pounds and have more fat than broilers
  • Stewing hens: 1-year-old birds weighing 4-8 pounds. Retired laying old hens that need to be slow roasted, but full of flavor.
  • Capons: 10 week old castrated roosters weighing 8-10 pounds.
  • Rock Cornish Game Hens: 4-6 week old chickens weighing 1-2 pounds are a hybrid between Cornish and Rock chickens.