Categories: BIRD

Ingredients

• 5 LBS = WHOLE ROASTING CHICKEN
• 1 = LEMON QUARTERED
• 1 = ORANGE QUARTERED
• 3 = SPRIGS ROSEMARY
• 1 TBSP = OLIVE OIL
• 2 HEADS UNPEELED GARLIC, HALVED HORIZONTALLY
• 2 TBSP = FLOUR
• 1 1/2 C = REDUCED SODIUM CHICKEN BROTH

Directions

1. LET CHICKEN REST UNTIL ROOM TEMPERATURE

2. PREHEAT OVEN TO 425

3. PAT CHICKEN DRY AND PLACE IN LIGHTLY OILED RACK AND SET INSIDE ROASTING PAN

4. TUCK WINGS UNDER CHICKEN AND FILL CAVITY WITH LEMON, ORANGE, TYME, ROSEMARY.

5. TIE LEGS TOGETHER WITH KITCHEN STRING

6. RUB CHICKEN WITH OIL AND SEASON WITH S&P

7. ROAST FOR 15MIN THEN REDUCE HEAT TO 375 AND ROAST FOR 45MIN

8. W GARLIC AROUND CHICKEN AND ROAST UNTIL INTERNAL TEMP REACHES 165. APPROX 1HR

9. REMOVE CHICKEN FROM OVEN, COVER WITH FOIL FOR 15-20MIN.

10. ---

11. GRAVY:

12. REMOVE GARLIC FROM PAN

13. TRANSFER JUICES TO HEAT PROOF MEASURING PAN

14. SKIM FAT – PUT 1 1/2TBSP OF FAT BACK IN PAN, DISPOSE OF THE REST OF THE FAT

15. ADD FLOUR TO PAN AND MIX WITH PAN SCRAPINGS

16. COOK OVER MED HEAT UNTIL GOLDEN 1-2 MIN

17. ADD BROTH AND JUICES, WHISKING VIGOROUSLY UNTIL SMOOTH

18. SIMMER GRAVY UNTIL THICKENED ABOUT 4MIN

19. SEASON WITH S&P

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