What you need: measuring spoons/cups, Pyrex measuring jug roasting pan, chef’s knife, cutting board, veggie peeler, fine mesh strainer, aluminum foil
- 1 roast chicken (about 4lbs)
- 1/2 lemon + juice
- 1 tbs olive oil
- 2 stalks of celery with tops
- 2 carrots (peeled and chopped)
- 1 medium onion
- 1/2 tsp paprika
- 1 tsp salt
- 1 tsp pepper
- 2 tbs butter
Preheat the oven to 375˚F. Peel and slice onions and place all but a few slices at the bottom of the roasting pan. Clean and chop the celery stalks, keeping the leafy top parts. Place the chopped celery in the roasting pan with the onion. Add the chopped carrot. Pat dry the chicken with paper towel and place on top of the onion, celery and carrot bed. Squeeze the lemon on top of the chicken and then place the lemon, remaining sliced onion and celery tops inside the breast cavity of the chicken. Cut the butter into pats and loosen skin on the breast meat of the chicken. Place butter pats under skin, atop the breast meat.
Drizzle the olive oil over the top of the chicken and season all over with salt, pepper and paprika Place in oven and bake for 25 minutes per pound + 20 minutes or to an internal temperature of 165˚F. Check the chicken every 20 – 25 minutes, basting as you go. If the chicken seems to be browning too much create a foil tent and place over the breast to protect it from drying out. Remove the roast and let it rest covered in foil on a carving board for about ten minutes. While it’s resting work on the gravy.
- 1 cup chicken stock (I like to use 1 Knorr chicken bouillon cube dissolved in 1 cup of boiling water)
- 1/4 cup white wine
- 2 tbs flour
- bits from the bottom of the pan
Before you begin use a spoon to “spoon” out the extra fat in the pan. This is the yellowish clear liquid. Heat the pan on your stovetop on a medium-high heat and add 2 tablespoon of flour. Use a wooden spoon to mix that in with all the bits on the bottom of the pan. Next add the wine. The alcohol will cook off, but adds some great flavor to the gravy. Once you’ve successfully scraped all the bits off the bottom of the pan, add in about a cup of chicken stock and bring to a boil. Simmer until the gravy is thickened. Pour the gravy through a fine sieve to catch all the yucky bits. Add salt and pepper to taste.
To Serve: Roasts are traditionally served with roast potatoes, roast parsnips and roast carrots. I like to plate the meat (on warmed plates of course) and then serve all the sides family style. I also like to have a green veggie … steamed brussel sprouts are the family favorite.