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Perfect Roast Chicken




Source of Recipe


Emeril Lagasse, 2003


Recipe Introduction


Out of this world! I made this several times for the family and it is a huge hit! It has a wonderful flavor.


List of Ingredients




I did made some notes and changed the cooking temp & times just a wee bit. I used a 7-8# oven roaster.


Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 15 minutes
Cook Time: up to 2 hours, time will vary according to size of chicken
Yield: 1 roast chicken, 3 to 4 servings
User Rating:


3 carrots, peeled and cut into thirds (*or more)
3 ribs celery, peeled and cut into thirds
3 onions, peeled and cut into quarters (*halved)
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) (*dried works)
2 tablespoons olive oil
2 tablespoons unsalted butter, at room temperature

Gravy:
1 cup chicken stock
2 tablespoons roasted garlic (opt)
1 cup dry white wine

Recipe




Preheat the oven to 500 degrees F.

In a 9 by 13-inch roasting pan. 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 to make a paste. Rub the chicken both inside and out with the garlic rosemary blend and place chicken in the roasting pan on a rack to raise it out of the fatty drippings. Add the carrots, celery and onions to the pan.

Place the pan in the oven and roast the chicken uncovered at 500° for 30 minutes uncovered .
Reduce the oven temperature to 350°, cover with lid and continue baking until
the juices run clear. To test this, insert a thermometer in the thickest part of a breast
meat. 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. cover with a foil tent until ready to carve & serve.

Pour off excess fat from pan and return to heat. Whisk in 1 T flour or cornstarch, chicken stock, (roasted garlic - OPT), white wine and (chopped rosemary - OPT), scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened. Strain if necessary.

Serve chicken with gravy on the side.