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Kelly's Roast Chicken I

Categories: Chicken/Poultry
Contributed by: Kelly CA

· Just put a combo of salt, pepper and herbs. I use basil, oregano, parsley, garlic powder(or fresh garlic, sliced), rosemary...inside and outside the chicken on the skin
· Then chop a couple of garlic cloves and throw it inside the chicken. Cut a lemon in half and stuff it in the hole.
· Baste it with the pan juices; after it cooks for a while, I usually put in a can of chicken broth in the pan (or water if I don't have any broth)that way the drippings don't burn and there is more juice for gravy.
· Don't cover the chicken, at all. Stop basting after about 45 minutes so the skin crisps up.
· Bake at 375 until it registers 180 on a thermometer.

At 375 it cooks too fast to get dried out. I ALWAYS make gravy when I make a chicken. Just add a can of chicken broth and a bit of water to the de-fatted pan drippings, cook it down, season it w/s&p and thicken it with a little cornstarch in a bit of *cold* water. Even if we don't eat the gravy with the meal at hand, I shred up the leftover chicken, sauté some shallots and mushrooms, add it to the gravy with some water, throw in the chicken and cook it for about ten minutes. The result is SO YUMMY. We serve it over rice.

If I don't do the above, I freeze the gravy(or if we have left-over gravy) and the carcass. When I get about three carcasses in my freezer stash, I make soup( I always boil the bones on day one,put it in the fridge and the next day I skim off the fat and make the soup) and throw any frozen gravy in with it. YUMM!Soup made this way always tastes so good because the bones are roasted...this makes for a much tastier stock.