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 Buny      

    Chicken: Garlic Roast Chicken

    Source of Recipe

    mary lou

    List of Ingredients

    one fryer chicken, about 3 1/2 pounds
    one medium lemon, cut in half
    one mediumÊÊ onion, cut in half
    4 sprigs fresh rosemary
    4 sprigs thyme
    6 cloves garlic, peeled
    one C homemade chicken broth
    2 Tbl fresh lemon juice
    one Tbl cornstarch
    2 Tbl dry white wine
    one Tbl minced scallion (green onion)
    one Tbl Angostura soy sauce , (low sodium)
    1/4 t dried sage

    Recipe

    Preheat oven to 400¡ F. Remove giblets and neck from inside chicken (homemade chicken broth!). Rinse chicken inside and out, and pat dry with paper towels. Put lemon halves, onion, rosemary, thyme, and garlic inside chicken's body. Twist wings back. Spray broiler rack in roasting pan with nonstick cooking spray. Place chicken breast side down onto rack in roasting pan. Roast 30 minutes.

    Pour broth and lemon juice over chicken in roasting pan. Reduce heat to 325¡ F. Make a foil tent over chicken and roast about one more hour, basting frequently (or until meat thermometer inserted into center of inner thigh muscle but not touching bone reaches 180 to 185¡ F. Move cooked chicken to carving board and let stand 15 minutes. Meanwhile, pour pan juices into medium saucepan, reserving one tablespoon liquid.

    In small bowl dissolve cornstarch into reserved one tablespoon of liquid with whisk. Add 1/4 cup water, wine, minced scallion, soy sauce, and sage to saucepan. Bring to a boil and boil for 5 minutes. Reduce heat to low and whisk dissolved cornstarch mixture into it. Cook, stirring constantly, about one more minute, until gravy thickens. Carve chicken and serve with gravy.


 

 

 


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



      Â