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Roast Ginger Chicken




Source of Recipe


The Farmhouse Cookbook by Susan Herrmann Loomis


Recipe Introduction


A wonderful Sunday roast chicken recipe. This is good enough for company and a little different from your average roast.


List of Ingredients




1 (3 – 4 lb.) chicken, with giblets
Salt and pepper
1 T. sweet butter, room temperature
1 T. minced fresh ginger
½ t. salt
¼ t. pepper
1 ¾ lb. waxy potatoes (about 10), each cut into 8 wedges
6 large pearl onions, about 8 oz. total, peeled
3 T. water


Recipe



Preheat oven to 400 degrees.

Rinse the chicken well inside and out until the water runs clear. Pat it thoroughly dry. Sprinkle the cavity with salt and pepper.

In a small bowl, mix together the butter, ginger, ½ t. salt and ¼ t. pepper. Carefully separate the skin from the breast meat and legs of the chicken by running your fingers between the skin and the meat. Using a paper towel, gently pat the meat dry. Spread the butter mixture under the skin of the breast and the legs.

Place the chicken in a roasting pan, and roast for 15 minutes. Turn the chicken on its side, basting it if there are any juices, and roast for 10 minutes. Turn it on its other side, baste, and roast for an additional 10 minutes.

Arrange the potatoes and the onions around the chicken, turning them as best you can so they are covered with cooking juices. Roast the chicken, breast side up, for an additional 20 minutes, until it is golden, the legs move freely in their sockets, and the juices run clear when you hold the chicken up to drain.

Transfer the chicken to a warmed platter and let it sit for 15 minutes, propped up slightly at the neck end to allow the juices to retreat back into the meat. Add the giblets to the pan and stir so they are coated with cooking juices. Continue roasting the vegetables, basting and turning them frequently, until the potatoes are golden and crisp and the giblets are cooked through, about 15 minutes.

Transfer the vegetables to the platter holding the chicken. Drain all but about 3 T. of the fat from the roasting pan. Add the water, and place it over medium-high heat. Stir the liquid, scraping up any browned bits from the bottom of the pan. Continue cooking until the sauce has reduced and thickened somewhat, 1 – 2 minutes. Season to taste, and pour over the chicken and vegetables. Serve immediately.

Serves 4 – 6.