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roast_chicken [2012/06/15 11:37] (current)
tkbletsc Page name changed from gravy to roast_chicken
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 +====== 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 ยท Last modified: 2012/06/15 11:37 by tkbletsc