Roasting a chicken is easier then you think. The recipe I have for you today is simple, but it makes one
really tasty chicken.
Ingredients
- 1 whole chicken
- Salt and black pepper to taste
- 1 small yellow onion, quartered
- 1 stalk celery
- 4 garlic cloves, cut in half
- 1/4 cup butter, melted
- 1/4 cup coconut oil, melted
- 1/2 teaspoon garlic powder
- 1/2 cup chicken stock or water (or combination)
- 1 1/2 tablespoons corn starch
- 2 tablespoons water
Preparation Method
Step 1
Preheat oven to 425 degrees F.
Step 2
Remove the giblets and wash the chicken in warm to
hot tap water and dry thoroughly. Liberally season the cavity with salt
and pepper. Stuff with the onion, celery, and garlic.
Step 3
Brush melted butter and coconut oil all over chicken
and season with salt, pepper and garlic powder.
Step 4
Place in a roasting pan
or a 9×13 glass baking pan.
Step 5
Roast for 11 minutes at 425 degrees F. Reduce the
heat to 350 degrees and baste the chicken. Roast for 1 hour or until
juices run clear when pricked between the leg and thigh. Baste chicken
with pan juices every 10-15 minutes or so, but stop basting around the
last 10 minutes. You can increase the temperature to 375 degrees F
during the last 1/2 hour or so if you need to “hurry” it up.
Step 6
Pour pan juices into a small saucepan and add chicken
stock or water. Adjust richness by adding more or less stock/water.
Make a slurry by adding the corn starch to the water and whisk into the
gravy to reach the desired consistency. Add more if needed. Add more
stock if needed and whisk and boil until gravy has thickened. Serve with
the roasted chicken.
Wow .
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