Ingredients

How to make it

  • Remove giblets from chickens.
  • Check inside cavities to make sure they have been well cleaned.
  • Reserve giblets for other use.
  • Season the insides of the chickens with salt and pepper.
  • Truss the chickens.
  • Rub the outside of the chickens with oil or butter (butter promotes faster browning).
  • Season the skin with salt and pepper, as it will be served with the meat.
  • Place the Mirepoix in a roasting pan.
  • Place a rack over the Mirepoix, and place the chickens breast down on the rack.
  • Place the chickens in an oven preheated to 450°F .
  • After 15 minutes (not longer), turn the heat down to 325°F.
  • When the chickens have been in the oven for 45-60 minutes, turn them breast side up.
  • Baste with the fat in the roasting pan and finish roasting.
  • Total cooking time is about 1 1/2 hours.
  • Remove the chickens from the roasting pan and hold them in a warm place until ready to serve.
  • Set the roasting pan on the range over high heat and brown the Mirepoix well, but do not let it burn.
  • Pour off the fat.
  • Add the stock to deglaze the pan.
  • Boil until the gravy is reduced by about one-third.
  • Degrease carefully. ( See image)
  • Stir the starch with the cold water or stock.
  • Stir it into the gravy.
  • Bring to a boil and simmer until thickened.
  • Strain into a bain-marie, using a china cap lined with cheesecloth.
  • Season carefully with salt and pepper.
  • Quarter the chickens, or carve them as shown in the images.
  • Serve a quarter chicken with 2 oz gravy, or amounts of your preference
  • ==============================
  • VARIATIONS:
  • Roast Herbed Chicken
  • Place 3-4 parsley stems and a pinch each of tarragon and marjoram in the cavity of each bird.
  • After turning the chicken breast up in the roasting pan, rub the skin with chopped parsley, tarragon, and marjoram.
  • ==============================
  • Roast Chicken with Gravy
  • Save 4 oz of the fat skimmed from the juices and make a blond roux with the fat and 4 oz bread flour.
  • Beat the roux into the juices and simmer until thickened.
  • ==============================
  • Roast Chicken with Cream Gravy
  • Prepare as in basic recipe, but use only 1 1/2 qt chicken stock.
  • Boil until reduced to 1 qt and strain.
  • Add 1 qt (1L) hot milk and thicken with 8 oz blond roux.
  • Finish with 4 fl oz heavy cream.
  • ***** The veggies served with this dish are creamy whipped potatoes, glazed root vegetables, roasted garlic cloves, and peas.
remove from pan   Close
cooking Mirepoix   Close
strain Mirepoix   Close
strain the gravy   Close
deglaze pan with stock   Close
On to CARVING !   Close
carving leg meat   Close
uniform slices   Close

Reviews & Comments 9

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    momo_55grandma ate it and said...
    great chicken wonderful gravey Chf a definite high5 and above, thanks my friend
    Was this review helpful? Yes Flag
    " It was excellent "
    kitchenwhizzer ate it and said...
    Wonderful instructions. Thanks and five forks, Chef Elaine.
    Was this review helpful? Yes Flag
    " It was excellent "
    chef_irish ate it and said...
    Fabulous-I Love Chicken Roasted It's My Favorite !!! High 5
    Was this review helpful? Yes Flag
    " It was excellent "
    dagnabbit ate it and said...
    Perfect, Elaine. Flagged too.

    Pete
    Was this review helpful? Yes Flag
  • 22566 5 years ago
    A nice healthy main course,with friends over to enjoy.

    Thank-you
    Was this review helpful? Yes Flag
    " It was excellent "
    annieamie ate it and said...
    Nothing in the world smells better than a roasting or baking chicken! I love your recipe, ChefElaine! Now this is great cooking! Thank you for your recipe!
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    I agree with Binky. Good job on those posts!
    Was this review helpful? Yes Flag
  • binky67 5 years ago
    I love the different variations and the step by step pics you provide. 555
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes