The recipe originates from Emeril's Perfect Roast Chicken.
The key to this recipe is high heat and seat salt. Just trust.
Ingredients
2 onions, peeled and cut into quarters
Any other veggie you want cut up (peppers, potatoes, parsnips, carrots)
1 (3 1/2 to 4 pound) chicken, rinsed and patted dry (inside and out)
1 1/2 tablespoons kosher salt
Pepper
1 lemon, halved
2 bay leaves
6 cloves garlic, roughly chopped
Rosemary and sage, dried
1 cup chicken stock
2 Tablespoons flour
1 cup dry white wine
Directions
Preheat the oven to 500 degrees F. (yes, 500)
In a roasting pan (lined with foil for easy clean up), add all veggies and coat lightly with olive oil and a little salt and pepper.
Take your hand and put between the skin and the chicken and stretch out the skin to create space. Season the chicken both inside and out with the kosher salt and pepper. Squeeze the lemon halves over the chicken and place the rinds inside the cavity. Place the bay leaves inside the cavity. Rub the garlic over the chicken and place under the skin and inside. Rain the salt over the outside of the chicken and then sprinkle with rosemary and sage.
Put the chicken on top of the veggies and place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving.
Take about 1/2 cups of juices and put into a sauce pan. Whisk in flour, white wine, rosemary and sage. Bring to a boil, then reduce to a simmer and cook until thickened. Season with pepper if needed.
Serve chicken and veggies with gravy on the side.
It tastes like it was cooked in butter. You will love this.
-e
In a roasting pan (lined with foil for easy clean up), add all veggies and coat lightly with olive oil and a little salt and pepper.
Take your hand and put between the skin and the chicken and stretch out the skin to create space. Season the chicken both inside and out with the kosher salt and pepper. Squeeze the lemon halves over the chicken and place the rinds inside the cavity. Place the bay leaves inside the cavity. Rub the garlic over the chicken and place under the skin and inside. Rain the salt over the outside of the chicken and then sprinkle with rosemary and sage.
Put the chicken on top of the veggies and place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving.
Take about 1/2 cups of juices and put into a sauce pan. Whisk in flour, white wine, rosemary and sage. Bring to a boil, then reduce to a simmer and cook until thickened. Season with pepper if needed.
Serve chicken and veggies with gravy on the side.
It tastes like it was cooked in butter. You will love this.
-e
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