The cool fall weather is here and we're in the mood to roast! Beef, pork, chicken...your favorite meat to roast is available here. Our weekly Sunday blog will feature one roast recipe per week for the rest of October.
This week we're going with an easy roasted chicken.
NEW Sunday and Monday we will offer the featured roast of the week at 20% off.
10/22-10/23 get your whole chicken at a discount
ROASTED CHICKEN AND VEGETABLES
Any size whole chicken
2 sticks of butter (16 tbsp), softened
potatoes, carrots, and celery (enough for sides for your number of guests)
1 whole bulb of garlic
salt & pepper
4 cups of chicken broth
4 tbsp butter
2 tbsp flour
Roasting pan with rack
For crispy skin on your chicken, take it out about two hours before you're going to put it in the oven. Pat down the chicken and let it sit in the roasting pan, covered with a tea towel or paper towels.
While you're waiting, cut your potatoes in quarters. Cut the carrots in half, lengthwise, then in 1 inch sections. Keep the tops and stuff into the body of chicken. Wash the celery then cut into 1 inch sections, take the bottom and stuff into the body of the chicken. Take 3-4 cloves of garlic from the bulb and crush it to open. Take the rest of the bulb and stuff it into the body of the chicken. Put the potatoes, carrots, celery and cloves of garlic into the bottom of the roasting pan. Add the 4 cups of chicken broth and add light salt/pepper.
Combine the softened butter with the seasoning and mix it together. This will be your preference. It is difficult to over season a whole chicken, so don't be worried!
Preheat the oven to 450*. Take the skin of the whole chicken and lightly separate it from the body. Simply use you hand and break the membrane under the skin. Take your softened butter mixture and rub it under the skin, don't forget the legs!. This is a little difficult, it is easier to place about a tablespoon of the butter mixture in different spots, then press down on the skin to spread around. Take the rest of the butter mixture and spread it all over the top skin of the chicken.
Cook the chicken for 15 minutes at 450*, then drop the oven to 350* and cook for 15 minutes per pound, not counting the initial 15 minutes. An internal thermometer can be inserted into the thickest part of the chicken breast. When it reads 165, the chicken can leave the oven.
Do not open the oven at least one hour to ensure a moist chicken.
Remove the chicken and place it onto a cutting board. Remove the vegetables from the bottom of the pan. Pour the broth in the bottom of the roasting pan into a bowl with a fine mesh strainer on top, set aside. Melt the butter in a saucepan on medium-high heat, then add the flour to make a roux. Once it is combined, add a little bit of the broth until it is mixed together with the roux. Add the remaining broth, and add salt and pepper to taste.
Cut your chicken, top with gravy, and serve your vegetables on the side. Enjoy!