Roast Chicken

posted on: Monday, July 6, 2009

My friend commented that I must eat a lot of sugar because all I post is desserts. The truth is that I'm a savory kind of person and my husband is always reminding me that salt is the silent killer. I love salty, sour, and fatty things. last week I made one of those meals that make me very happy. Whole roast chicken, mashed potatoes with LOTS of butter and yogurt cheese,(with gravy), and a nice salad dressed in salt, lime, and olive oil.

Whole chickens are fabulous. It feeds the whole family for 2 or 3 days and it's relatively easy to make. I recently found a new recipe that I wanted to try out of the Today's Kitchen Cookbook. It's my new favorite Roast Chicken recipe because it keeps the meat so juicy and the skin on the outside so crispy. The flavors worked really well and the drippings were perfect for gravy. The recipe below is my version of the original recipe.

Roast Chicken

  • 1 6-pound roasting chicken
  • 1 lemon
  • 1 large onion peeled
  • 1 large orange
  • coarse salt and freshly ground pepper to taste
  • 1/2 cup water
  • 1 tablespoon red wine vinegar
  • 1 tablespoon cornstarch dissolved in 1 tablespoon cold water, optional
  • 1 cup chicken broth, optional
  1. preheat oven to 450*
  2. Rinse the chicken under cool running water and remove the giblets (organs inside of chicken)
  3. Place the chicken on top of a cooling rack and place the rack on top of a cooking sheet. If you have a roasting pan then use that instead.
  4. Cut the lemon in half and squeeze the juice directly unto the chicken skin, rubbing it as you squeeze. Make sure that the whole skin is covered n lemon juice
  5. Place the onion and orange into the cavity.
  6. Generously season the outside of the chicken with salt and pepper
  7. Pour the water and vinegar into the cookie sheet and place the cookie sheet with cooling rack and chicken into the preheated oven. Roast for 30 minutes.
  8. Lower the heat to 375* and continue to roast for an additional hour. (DON'T take it out sooner. I've undercooked whole chickens too many times)
  9. Remove the chicken from the oven and let it stand for 5 minutes.
  10. If gravy is desired, drain the excess fat from the cookie sheet after the chicken and rack have been removed. Place the pan on the top of the stove over medium heat. Stir the cornstarch dissolved in water and the chicken broth into the pan juices. Bring to a boil and cook, stirring constantly, for about 5 minutes. Serve hot.


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