I have said it before and I'll say it again - I LOVE the Fall and Winter in New Jersey because I get to use the oven and BAKE, which is my favorite way of cooking! After the huge snowstorm this weekend all I want is the warmth and comfort of something delicious baking in my oven.
Roast chicken is almost my favorite thing to make during this time of year and there are usually leftovers for chicken quesadillas, wontons, chicken pot pie or burritos the next day. Plus, you can use the bones to make chicken broth.
INGREDIENTS
1 whole organic roaster chicken (fresh - do not freeze it!)
2 carrots, peeled and chopped
1/2 medium onion roughly chopped
1 stick celery roughly chopped
3 cloves garlic roughly chopped
2 cups chicken broth
salt, pepper, sage, thyme, parsley, celery salt
(approx 1/2 teaspoon of each - adjust to your own taste)
olive oil
1/2 cup white wine
Preheat oven to 400 degrees.
Coat bottom of glass roaster dish with olive oil. Place chicken in dish - make sure you have taken the bag of giblets out. Most chefs truss their chicken but I don't bother and I never had the legs come out overdone but truss if you like. Pour in wine, broth and add veggies - add a few veggies to the chicken cavity. Coat chicken with olive oil and cover with spices.
Put in oven and bake at 400 for 20 minutes then bring it down to 375. Depending on the size of your chicken (and the quirkiness of your oven) it will take another hour to 2 hours to finish. It is done when a meat thermometer stuck in the breast reaches 165-170 degrees. Make sure the thermometer is not hitting any bones when you take the temp.
Roast chicken is almost my favorite thing to make during this time of year and there are usually leftovers for chicken quesadillas, wontons, chicken pot pie or burritos the next day. Plus, you can use the bones to make chicken broth.
INGREDIENTS
1 whole organic roaster chicken (fresh - do not freeze it!)
2 carrots, peeled and chopped
1/2 medium onion roughly chopped
1 stick celery roughly chopped
3 cloves garlic roughly chopped
2 cups chicken broth
salt, pepper, sage, thyme, parsley, celery salt
(approx 1/2 teaspoon of each - adjust to your own taste)
olive oil
1/2 cup white wine
Preheat oven to 400 degrees.
Coat bottom of glass roaster dish with olive oil. Place chicken in dish - make sure you have taken the bag of giblets out. Most chefs truss their chicken but I don't bother and I never had the legs come out overdone but truss if you like. Pour in wine, broth and add veggies - add a few veggies to the chicken cavity. Coat chicken with olive oil and cover with spices.
Put in oven and bake at 400 for 20 minutes then bring it down to 375. Depending on the size of your chicken (and the quirkiness of your oven) it will take another hour to 2 hours to finish. It is done when a meat thermometer stuck in the breast reaches 165-170 degrees. Make sure the thermometer is not hitting any bones when you take the temp.
Let rest for 15 minutes and start carving - make sure there is no pink and the juices run clear.
You can use the liquid and dripping to make gravy if you like - I don't have my own gravy recipe, I use Ina Garten's.
This will make your house smell like HEAVEN! I LOVE the smell of roasted chicken. Serve with veggies and baked potato or whatever side you want.
A nice big California chardonnay is perfect with this meal.
Enjoy :)
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