member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Colleen Grogt      

Recipe Categories:

    Perfect Roast Chicken


    Source of Recipe


    Emeril Lagasse, 2003

    Recipe Introduction


    GREAT to serve company!

    List of Ingredients




    Perfect Roast Chicken
    Recipe courtesy Emeril Lagasse, 2003

    Recipe Summary
    Difficulty: Easy
    Prep Time: 15 minutes
    Inactive Prep Time: 15 minutes
    Cook Time: 50 minutes
    Yield: 1 roast chicken, 3 to 4 servings
    User Rating:

    3 carrots, peeled and cut into thirds
    3 ribs celery, peeled and cut into thirds
    3 onions, peeled and cut into quarters
    1 (3 1/2 to 4 pound) chicken, rinsed and patted dry
    1 1/2 tablespoons kosher salt
    2 teaspoons cracked white pepper
    1 lemon, halved
    2 fresh bay leaves
    6 cloves garlic, roughly chopped
    4 sprigs rosemary, roughly chopped, plus 1 tablespoon for gravy
    2 tablespoons olive oil
    2 tablespoons unsalted butter, at room temperature
    1 cup chicken stock
    2 tablespoons roasted garlic
    1 cup dry white wine

    Recipe



    Preheat the oven to 500 degrees F.

    In a 9 by 13-inch roasting pan, add the carrots, celery and onions. Season the chicken both inside and out with the kosher salt and white pepper. Squeeze the lemon halves over the chicken and place the rinds inside the cavity. Place the bay leaves inside the cavity. In a small bowl, combine the garlic, rosemary, olive oil and butter. Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan.

    Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. To test this, insert a thermometer in the thickest part of a leg. It should register at 160 degrees internal temperature. Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving.
    Pour off excess fat from pan and return to heat. Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened.

    Serve chicken with gravy on the side.



    Episode#: EE2D18
    Copyright © 2006 Television Food Network, G.P., All Rights Reserved

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â