Tuesday, March 24, 2009

Fall-Off-the-Bone Roast Chicken

Dinner tonight is roast chicken! This is definitely one to get excited about. I took elements from a few recipes, including this one and also this one from Allrecipes.com. I made this chicken last week, and it was so good, nobody was talking at the dinner table. I made a gravy of the pan juices, too. I admit, I ended up with a higher ratio of gravy vs. potatoes on my plate. Since this poor Canadian girl can't get Swiss Chalet down here, this is my second favorite roast chicken:

1 whole chicken (3-4 pounds), rinsed, and dried with paper towel
2 tbsp margarine or softened butter
2 tbsp of your favorite roast chicken seasoning (we have in our pantry Emeril's Chicken Rub, McCormick Montreal Chicken, and McCormick Roast Chicken & Garlic)
2 sprigs fresh rosemary (thank you to my little herb garden)
1 small onion, quartered

Stuff chicken with rosemary and quartered onion. Blend together the margarine/butter with the chicken seasoning. Rub mixture on chicken. Place the chicken on a roasting rack, with 1/2" cold water in the pan. Roast at 250F for about 4 hours, or until juices run clear. Check on roasting pan intermittently, and add more water as needed. Be careful not to add too much, as the skin on the bottom of the bird will not get crispy if wet.

When chicken is cooked through, let it stand for about 15 minutes before carving. In the meantime, prepare the gravy:

Remove the rack from the roasting pan, and reduce the pan juices on the stovetop. In a sauce pan, prepare a roux. Whisk in the reduced pan juices to the roux to make the gravy. Add Lea & Perrins Worcestershire for Chicken, salt and pepper to taste. Serve gravy with the chicken and mashed potatoes (or in my case, serve chicken and mashed potatoes with the gravy).

After tasting this, you'll never go back to your old ways of roasting chicken. Except you may want to try our Version 2.0 of this recipe, roasted on the grill, beer-can style :)

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