Recipe

Perfect Roast Chicken Recipe

	Celtic_queen33 / All my dishes 1 year, 3 months ago This recipe was taken from Ina Garten's first Barefoot Contessa cookbook. It's by far, the most perfect chicken recipe that I've ever had. We usually serve it with the roasted veggies, the gravy and a side of toasted pine nut cous cous. Enjoy! Prep:510m Cook:90m Servings:6	Celtic_quee
	simply delicious

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Ingredients

1 (5 to 6 pound) roasting chicken

Kosher salt

Freshly ground black pepper

1 large bunch fresh thyme

1 lemon halved

1 head garlic, cut in half crosswise

2 Tbsp butter, melted

1 Spanish onion, thickly sliced

1 c chicken broth

T Tbsp all purpose flour

Directions

Preheat oven to 425 degrees.

Remove chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme (tie into bundle), both halves of lemon, and all of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken.

Roast the chicken for 1 ½ hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.

Remove all of the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season to taste. Keep it warm over a very low flame while you carve the chicken.

Slice the chicken onto a platter and serve immediately with the warm gravy.

If you want to roast vegetables with the chicken, place 8 whole new or red potatoes, 4 carrots, cut diagonally into quarters, and add them with the onions. Place the chicken on top of the vegetables for even roasting.

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Comments

a_fuego_lento 8 months, 3 weeks ago said:
Hey Celtic Queen! I made your roast chicken yesterday and it rocked!! I used a different combo of herbs (fresh bay leaves and dried rosemary) but the rest was the same - I was quite pleased with the outcome. The only suggestion I can make is to scatter a few (8 or 10) cloves of garlic in the baking/roasting pan along with some sliced potatoes and 1/2 sliced onion so you can have a nice, easy side dish. The garlic I put inside the chicken didn't cook enough to be able to eat - though I did taste the flavor in the juices/meat.

pajumist 6 months, 4 weeks ago said:
Hi there, I'm going to try this recipe tonight, and the pine nut couscous sounds yummy, but I can't find the recipe for that one?

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