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roast_chicken

Roast chicken

  • Preheat to 375 F
  • Remove giblets
  • Wash bird
  • Dry bird
  • Apply butter to bird
  • Season bird with some mix of:
    • Sage
    • Tarragon
    • Poultry seasoning
    • White pepper
    • Salt
    • Ginger?
  • Put bird in a roasting pan resting on carrots and celery with broth (latter optional)
  • Roast at 375 F until internal temperature is >= 165 F (or even even 180 F)
    • 1.5 hours for 3 lbs, 6 hours for 6 lbs, interpolate/extrapolate as needed
  • Rest bird for 15 minutes

Gravy

  • Roast poultry, obtain drippings.
  • Discard any vegetables the bird may have rested upon.
  • Pour goo into bowl. Add 2 tbsp of fat back into the pan. Skin remaining fat and discard. Pour juices back into pan.
  • Scrape crap off the bottom.
  • Apply medium (?) heat.
  • Stir in 2 tbsp flour and whisk in 1.5 cup broth.
  • Add some mix of sage, tarragon, poultry seasoning, white pepper, salt, and/or ginger.
  • Boil and simmer to thicken (~3min).
roast_chicken.txt · Last modified: 2012/06/15 11:37 by tkbletsc