Kelly's Roast Chicken I
· 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