Tuesday, March 08, 2005

Aw heck, it's been too long. Here's some chicken.

Roasted chicken that everyone will eat, with cream gravy

1 whole chicken
2-3 sprigs fresh rosemary
2-3 cloves garlic (optional but delicious)
salt and pepper
2 tbsp olive oil

water
2 tbsp cornstarch
2 c milk

Heat oven to 475. Remove organs and neck from cavity of chicken. Wash chicken and pat dry. Rub olive oil, salt and pepper on the chicken breasts under the skin. Slip rosemary and garlic under skin, and some in the cavity if you like. Lemon would be good, too. Place breast-side up in a small roasting pan. (Do more than one chicken if you want leftovers or if you have more than 4 in your family.) Roast for 1.5 hours.

Meantime, simmer organs and neck in water to cover on low heat. Remove organs and either chop or discard (depending on whether or not you like chunky gravy.) Reserve cooking water.

When chicken is done, remove from pan and allow to rest on cutting board while you add the drippings to your cooking water. Shake together milk and cornstarch in a tightly covered container. Add to drippings and cooking water. Cook over medium-high heat, stirring constantly with a wire whisk, until thickened. Add chopped organ meat back in if you like. Season to taste with salt and pepper. I like a lot of pepper with this.

We had this Sunday with steamed brown rice, salad, and asparagus. And lemon meringue pie for dessert. Even my pickypoo kids ate the chicken. It was loverly!

1 comment:

liltreefrog said...

Ah, I just made a roaster on Sunday for dinner. That darn bird has provided us with Sunday dinner, Monday lunch (sandwiches), Monday dinner (chef salad), and I just made a big pot of homemade chicken noodle soup using all the dark meat - it was a double batch so I have dinner for tonight plus another whole dinner in the freezer for sometime later.

Whew! I made my roaster by rubbing the bird down with salt, pepper, basil and parsley then roasted it at 350 for about two hours.

Then I picked off all the meat, put the bones, skin, drippings and scraps back in and boiled it with celery, onion, carrots, minced garlic, and bay leaves to make the stock. I strained all that and then put it in the fridge overnight so I could skim the fat.

Then I heated it through with the dark meat, carrots, onions, celery, egg noodles, and a few bullion cubes to give it more flavor (the stock was a little too thin). Yummy!!!