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.

Italian Wedding Soup

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So just an FYI about me, I don’t like left-overs! I know I know…this fact goes against being American, but I can’t help it! The only thing I hate more that left-overs is fast food, so on days when work has put me in a pinch, this Italian Wedding Soup is just the thing I need to keep me out of the drive-thru!

Ingredients:

1 bag italian meatballs
1 cup chopped white onions
1 cup chopped carrots
3 tablespoons chopped garlic
1/2 teaspoon salt
Ground black pepper, to taste
4 cups low-sodium chicken broth
1 (28 ounces) can diced tomatoes, drained and halved
1 cup uncooked orzo
2 cups fresh spinach roughly chopped
DIRECTIONS:
Melt the butter in a large soup pot over medium heat. Add onions, carrots, garlic, salt and pepper and cook until translucent and fragrant, about 4-6 minutes. Stir in broth, tomatoes, and 2 cups water. Cover and cook 10 minutes over medium heat or until soup comes to a boil adding the meatballs.   Add the orzo to the boiling soup and stir.  Orzo should be fully submerged. Cover and simmer for another 12-15 minutes over medium heat. Stir in spinach. Test a meatball ensure it is warm through. Test a piece of orzo, the pasta should be al dente. Taste and adjust seasoning. Serve immediately!
INGREDIENTS:
1 bag italian meatballs
2 tablespoons unsalted butter
1 cup chopped white onions
1 cup chopped carrots
3 tablespoons chopped garlic
1/2 teaspoon salt
Ground black pepper, to taste
4 cups low-sodium chicken broth
1 (28 ounces) can diced tomatoes, drained and halved
1 cup uncooked orzo
2 cups fresh spinach roughly chopped
DIRECTIONS:
Melt the butter in a large soup pot over medium heat. Add onions, carrots, garlic, salt and pepper and cook until translucent and fragrant, about 4-6 minutes. Stir in broth, tomatoes, and 2 cups water. Cover and cook 10 minutes over medium heat or until soup comes to a boil adding the meatballs.   Add the orzo to the boiling soup and stir.  Orzo should be fully submerged. Cover and simmer for another 12-15 minutes over medium heat. Stir in spinach. Test a meatball ensure it is warm through. Test a piece of orzo, the pasta should be al dente. Taste and adjust seasoning. Serve immediately.
Serves 6 with a nice crusty bread!