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Roast
Chicken |
Whole chicken,
rinse, remove any big pieces of fat, dry with paper towels.
Season all over with Lawry’s Season Salt
Roast on rack in foil lined pan in 350º - 375º oven. If you have
a convection oven, roast at 325º and check for doneness after 50
minutes.
The trick is to get it done. After about an hour at 350º-375º, stick
forks in both sides of the chicken, and tip it so the juices in
the cavity run out. Depending on the oven, size and temperature
of the chicken, it can take up to about an hour and three quarters
to cook. If the juices are clear it is done. If still pink, it’s
not done.*
We usually serve this with Chicken Rice-a-Roni and whatever green
vegetable. If you want gravy, make mashed potatoes and don’t
use foil in the pan.
Gravy:
Pour off all but about 2 - 3 tablespoons of fat. Add 1 - 2 heaping
tablespoons of flour, stir over heat, until bubbling. Add about
a cup water to start. Be careful of over salting this gravy. Since
there is usually a lot of salt in the pan drippings, I quit using
much canned chicken broth. Anyway, you can taste it and see if it
can take some chicken broth. You may have to add more water as it
begins to thicken.
Alternatively, you can use half chicken broth and some cream or
half and half for traditional cream gravy.
•I have noticed that if the chicken is trussed, it takes a
lot more time to cook through. Better to untie it so heat can get
into the cavity.
-Kate
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