roast_chicken
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| — | roast_chicken [2012/06/15 11:37] (current) – Page name changed from gravy to roast_chicken tkbletsc | ||
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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/ | ||
| + | * 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. | ||
| + | * 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