Wednesday, January 17, 2007

Roast Chicken


1 3 lb whole chicken (rinsed and patted dry)
3 ribs celery (cut into third)
1 large onion (cut into quarters)
1 lemon
salt and pepper to taste
2 tbs olive oil
6 cloves garlic (roughly chopped)
2 tbs unsalted butter
4 sprigs rosemary (roughly chopped)
2 fresh bay leaves
1 c dry white wine

1. Preheat oven to 425 degrees F.

2. Season the chicken both inside and out with the salt and pepper. Squeeze the lemon halves over the chicken. Place the onion, celery and bay leaves inside the cavity.

3. In a bowl, combine half the rosemary, olive oil and butter. Rub the chicken both inside and out with the mixture and place in the roasting pan.

4. Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. To test for doneness, insert a thermometer in the thickest part of a leg. It should register at 160 degrees internal temperature. Remove the chicken from the oven and allow to cool for 10 minutes before carving.


Pour off excess fat from pan and return to heat. Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened.

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