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.

Chicken with Basil Dumplings

I’ve never needed a good reason to enjoy a warm soothing bowl of soup. While searching for a new way to give chicken thighs a makeover, stumbled across a delightful dumpling recipe from Dawn Vezina,  my daughter aka “the palate” recommended the basil twist and a star was born!

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If you prefer dark meat over the traditional chicken breast, you will find this recipe exceptionally tasty and combined with the light, fluffy dumplings this soup is perfect to combat the winter blahs and the dreaded flu.  The REAL perk is this soup is even BETTER the next day!

Ingredients:

Soup:

2 chicken leg quarters, cut

2 celery ribs, sliced

1 cup carrots, julienne

1 large onion, diced

1 can chicken stock (14 ½ oz)

2 Tbsp fresh parsley, chopped

2 tsp beef bouillon granules

2 cloves of garlic, minced

1 ½ tsp salt

1 twist fresh ground pepper

Dumplings:

2 c.  flour

4 tsp baking powder

1 tsp basil

1 tsp salt

¾ c.  milk

4 Tbsp canola oil

Directions:

In a large stock pot, combine the chicken, celery, carrots, onion, chicken broth, parsley, minced garlic cloves, beef bouillon granules, salt and pepper.  Add water to completely cover the chicken. Bring the mixture to a boil, reduce the heat , cover, and simmer for 2 hours or until the chicken is cooked through to the bone.  Remove the chicken and let stand until it is cool to the touch.  Remove the skin and tear the meat from the bones, returning the skin to the soup.

Season the soup with salt and pepper to taste. Return the soup to a simmer. Meanwhile, combine the dumpling ingredients in a mixing bowl and mix until a stiff dough is formed.  Drop the dough one tablespoon at a time into the simmering soup.  Cover the pot and simmer for 15-20 minutes.  Serve immediately