Like most women are always in search of the perfect little black dress (myself included), I think I am also constantly searching for the perfect method to roast a chicken. I’ve been meaning to try the recipe for Engagement Chicken for a long time, and I thought what better way to christen my new oven! However, I am already married, so I was not looking for a proposal; just a healthy meal to make my family happy. I made a few changes to the recipe, so my Already Married Roast Chicken is as follows:
- Two whole roaster chickens, rinsed and dried
- 4 lemons
- 4 tbsp butter
- 1 tbsp each, dried thyme, dried sage
- 3 large onions
- 5 large potatoes
- 2 carrots
- 2 stalks celery
- 6 cloves of garlic, minced
- 1/4 cup white wine
- 1 tbsp flour
- salt/pepper to taste
- Preheat oven to 375
- Juice two of the lemons and use a fork to poke holes in three places of the remaining lemons
- Liberally salt and pepper the cavity of each chicken and stuff whole lemons inside. Truss the chicken. Using a sharp knife, cut a small piece of the skin away from the back of the breast on each chicken. Rub 1/2 tbsp butter under the skin of each breast. Add salt, pepper and dried herbs under the skin of each breast. Rub the remaining butter over the skin of each chicken. Pour the fresh lemon juice over each chicken.
- Cut vegetables into equal sized pieces. Add to roasting pan along with mined garlic and pour white wine over the vegetables. Season liberally with salt/pepper. Place Chicken on top of the vegetables, and into the oven it goes!
- Roast until juices run clear, turning and basting every 15-20 minutes.
- Remove from oven and transfer chicken and vegetables to a platter. While Chicken rests, separate the fat from the juices. Add 1 tablespoon of the fat back to the roasting pan and whisk with 1 tablespoon flour for 2-3 minutes. Slowly add the juices back to the pan, whisking until the gravy bubbles and thickens.
- Serve chicken and vegetables with the gravy on the side, and enjoy. If already married, watch for a smile on hubby’s face!
*Mom de Cuisine’s note: Save chicken bones for homemade stock.
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