FelAndJon
needs to update her avatar pic
Member since 6/05 10212 total posts
Name:
Felice (aka LuckyBride2004)
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Re: Baking a whole chicken?
I just made this one. It uses a cut up chicken but it was really good!
ROAST CHICKEN DINNER
1 (3- to 3 1/2-lb) chicken, quartered (see cooks' note, below) and wing tips discarded
2 tablespoons olive oil
2 1/4 teaspoons salt
1 3/4 teaspoons black pepper
1 lb boiling potatoes, cut into 1-inch wedges
2 zucchini (1 lb total), quartered lengthwise, then cut crosswise into 2 1/2- to 3-inch lengths
1 medium onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
1/2 cup reduced-sodium chicken broth
1 tablespoon fresh lemon juice
Special equipment: a large roasting pan (17 by 12 inches)
Garnish: lemon wedges
Put oven rack in upper third of oven and preheat oven to 500°F.
Pat chicken dry, then toss with 1 tablespoon oil, 1 1/4 teaspoons salt, and 1 teaspoon pepper in a bowl. Arrange chicken, skin sides up, without pieces touching, in roasting pan, leaving a 2-inch border around edges of pan.
Toss potatoes, zucchini, and onion with remaining tablespoon oil, remaining teaspoon salt, and remaining 3/4 teaspoon pepper in same bowl, then spread in 1 layer around chicken, arranging zucchini skin sides up. Stir together broth and lemon juice and pour into pan around chicken and vegetables.
Roast, uncovered, until chicken is pale golden and cooked through, about 30 minutes.
Remove pan from oven and preheat broiler. Broil chicken and vegetables 3 inches from heat until chicken is golden brown, about 6 minutes. Serve chicken and vegetables with pan juices.
Cooks' note:
If you don't want to quarter a whole chicken, you can buy precut chicken quarters.
Makes 4 servings.
Also, I have made this:
Perfect Roast Chicken
Serves 4
1 six-pound roasting chicken
2 tablespoons unsalted butter
Salt and freshly ground black pepper
2 medium onions, peeled and sliced crosswise 1/2 inch thick
1 lemon
3 large cloves garlic, peeled
4 sprigs fresh thyme
1 cup Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat
1. Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425°. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
2. In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
3. Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180° and the thigh 190°.
4. Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.
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wowcoulditbe
wow, pic is already 1 yr old!!
Member since 1/06 6689 total posts
Name:
D
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Re: Baking a whole chicken?
we usually stuff it with a peeled apple (yup, just stick the whole sucker in there!) and then figure out what kind of flavors we want outside - sometimes, bbq, sometimes cajun, mesquite, salt pepper and lemon, depending....but the apple trick is key - well, that and basting every 15-2 minutes!
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