RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5091
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| Recipe Name: |
Garlic Roasted Chicken with Gravy - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
15.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
99.99
Minutes |
Heart Healthy: |
Yes |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$2.75
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
The chicken cavity can be stuffed with just about anything and doing so will infuse the meat with the wonderful flavor. Try onion quarters and lots of rosemary or lemon wedges and parsley.
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Ingredients:
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Directions:
Preheat the oven to 400 degrees; spray the rack of a roasting pan with nonstick cooking spray. Remove the chicken giblets and neck from the body cavity; refrigerate or freeze for another use. Rinse the chicken under cold running water inside and out; pat dry with paper towels.
Place the lemon, onion, rosemary, thyme and garlic in the cavity of the chicken. Place the chicken breast-side up, on the rack in the roasting pan. Roast for 30 minutes; pour the broth and lemon juice over the chicken. Reduce the oven temperature to 325 degrees. Roast, basting frequently, until cooked through and the juices run clear when the thigh is pierced in the thickest part with a fork, abou 1 hour longer. Transfer the chicken to a cutting board; let stand for 15 minutes.
Meanwhile, pour the pan juices into a medium saucepan, skimming off any fat and reserving 1 tablespoon of the juices in a small bowl. Dissolve the cornstarch in the reserved juices. Add the wine, green onion, souy sauce, sage and 1/4 cup water to the saucepan; bring to a boil and boil for 5 minutes. Reduce the heat to low and whisk in the dissolved cornstarch; cook stirring constantly, until the gravy thickens; about 1 minute. Carve the chicken and serve with gravy. Remove the skin before eating. |
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| Nutrition per Serving: |
| Calories: |
603 |
Total Carbs: |
20.8 |
Net Carbs: |
14.3 |
| Cholesterol: |
179.6 |
Fat: |
35.9 |
Protein: |
50.61 |
| Fiber: |
6.43 |
Sodium: |
222.75 |
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