CHICKEN:
3-3/4-lbs whole roasting chicken
1 tbsp. margarine, softened
1/2 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dried rubbed sage
1/8 tsp. white pepper
2 carrots, peeled and halved
4 stalks celery, halved
1 onion, quartered
GRAVY:
1/2 cup dry white wine
1½ cups chicken broth
2 tbsp. flour
3 tbsp. water
1/4 tsp. salt
To prepare chicken, remove and discard giblets and neck from chicken; trim excess
fat. Starting at neck cavity, loosen skin from breasts and drumsticks
by inserting fingers, gently pushing between skin and meat.
Combine margarine and next 5 ingredients in a small bowl. Rub seasoning mixture
under loosened skin and over breasts and drumsticks. Tie ends of
legs together with twine. Lift wing tips up and over back; tuck under
chicken. Place carrots, celery, and onion in a single layer in a roasting
pan. Place chicken, breast side up, on top of vegetables.
Bake at 375° for 40 minutes. Increase oven temperature to 450°, and bake an
additional 20 minutes or until a thermometer inserted in the meaty part of
thigh registers 170°. Using tongs or insulated rubber gloves, remove
chicken from pan, tilting slightly to drain juices. Let stand 15 minutes.
Remove vegetables from pan with a slotted spoon; reserve.
To prepare gravy, place a zip-top plastic bag in a 2-cup glass measure. Pour
wine into bag; add drippings from pan. Let stand 2 minutes (fat will rise
to the top). Seal bag; carefully snip off bottom corner of bag. Drain drippings
into measuring cup, stopping before fat layer reaches opening; discard fat.
Return vegetables to pan. Add wine mixture and broth to pan; cook 10 minutes
over medium heat, scraping pan to loosen browned bits. Remove vegetables
from pan using a slotted spoon; discard. Combine flour and water in a small
bowl, stirring with a whisk to form a slurry; add slurry and 1/4 teaspoon
salt to pan, stirring constantly. Simmer 1 minute or until slightly thick.
Remove skin from chicken; discard. Carve chicken, and serve with gravy.
4 servings
No comments:
Post a Comment