| first roast the chicken |
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- Remove the giblets and neck from the chicken and set aside.
- Rinse chicken and pat dry.
- Peel and cut up an onion.
- Put onion and 2-3 tsps of poultry blend inside of chicken.
- Rub outside of chicken with poultry blend.
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Put in a roasting cover and make a foil tent. Foil should
not be touching chicken at any point. Completely seal foil
to the roasting pan.
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Bake in a 400° oven. Total cooking time will
be 20 minutes per pound.
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Remove from oven 20 minutes before the cooking time is complete.
Carefully uncover chicken. (The steam is very, very hot)
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Using poultry lifters, remove chicken from roasting
pan and place on a baking sheet.
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Return chicken to oven to brown, watching carefully.
Remove when golden brown.
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Let chicken sit 30 minutes before cutting and serving.
(This is a great time to make the gravy)
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| then cook the giblets |
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In a 2-3 quart pot, place giblets & neck, carrot, celery and
poultry seasoning. Add water to nearly full.
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Bring to a slow boil then reduce heat. Simmer covered
for about an hour. Turn off heat.
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When stock is cooler, strain broth into a separate container.
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Remove as much meat from the neck as possible. Dice neck meat
and giblets into very fine pieces. Set aside.
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| and then the gravy |
pan drippings from roasted chicken
giblets
flour
chicken broth
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In a heavy bottomed skillet, heat pan drippings over low to medium
heat. Add in giblets and sauté for a few minutes.
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Add flour and stir into drippings. Add enough flour to make
a thick roux*. Allow the roux to cook for a minute.
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Begin adding chicken broth, mixing thoroughly into a roux*.
A whisk works best for this.
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Continue adding broth as gravy cooks and thickens. If
necessary, add additional water to bring gravy to proper consistency.
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Serve roast chicken with gravy.
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A 6-7 lb chicken serves 4 with leftovers.
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* A roux is a mixture of cooking fat (pan drippings, oil, butter) and flour
that forms form a paste used as a base for gravies and sauces.
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