For our wedding we received wonderful gifts, one of which is a nice large roaster (kinda like a crockpot but with a metal liner and a roasting rack). Since all our cooking is done with electric, and our ovens are rather large to cook for just the two of us, I much prefer to do my baking and roasting in our roaster. Especially chicken comes out crisp, juicy and quick! I love chicken. It is versatile, price efficient and easy to prepare, and I always keep two or three whole fryers in the freezer. Whole fryers are usually 99 cents a pound, and a 4-5 pounder will be sufficient for two for dinner and leave you enough chicken for a nice roast chicken salad, or chicken sandwiches the next day. You will love this easy recipe!
Roast Chicken with Rosemary and Garlic
1 whole fryer
Roast Chicken with Rosemary and Garlic
1 whole fryer
2 tbsp olive oil
1 tsp salt
1 tsp pepper
3 cloves of garlic
1 tsp dried rosemary (or fresh if you keep a herb box in your kitchen!)
1 cube of chicken broth
2 cups of hot water
Remove the giblets from the chicken (save them for dog cookies!), and rinse it, inside and out. Dry with kitchen paper. Preheat the roaster according to instructions, and add two cups of hot water to the bottom of the roaster. Drop in the cube of chicken broth.
Chop the garlic and mix with one tablespoon of olive oil and the salt and pepper. Rub the chicken with half of this mixture. Carefully loosen the skin on the chicken breast, and rub the rest of the mixture on the flesh, then pat the skin back into place. Drizzle the rest of the olive oil over the chicken, tuck in the wings, tie its legs together with some kitchen string and place the whole chicken on its back on the roaster, then put the lid in place, kick back and relax.
It will take approximately 25 minutes per pound to be ready, but after an hour you may want to check and see how the chicken is faring. The skin should be crisp and brown, and the temperature on the meat thermometer should read 180F when inserted deep into the thigh.
Remove the giblets from the chicken (save them for dog cookies!), and rinse it, inside and out. Dry with kitchen paper. Preheat the roaster according to instructions, and add two cups of hot water to the bottom of the roaster. Drop in the cube of chicken broth.
Chop the garlic and mix with one tablespoon of olive oil and the salt and pepper. Rub the chicken with half of this mixture. Carefully loosen the skin on the chicken breast, and rub the rest of the mixture on the flesh, then pat the skin back into place. Drizzle the rest of the olive oil over the chicken, tuck in the wings, tie its legs together with some kitchen string and place the whole chicken on its back on the roaster, then put the lid in place, kick back and relax.
It will take approximately 25 minutes per pound to be ready, but after an hour you may want to check and see how the chicken is faring. The skin should be crisp and brown, and the temperature on the meat thermometer should read 180F when inserted deep into the thigh.
Remove the chicken from the roaster, and let it rest for ten minutes on a cutting board before you cut it up in pieces. Serve with a nice salad and some crunchy bread, yummmm !!!
By the way, save the leftovers and the liquid in the roaster for tomorrow's chicken ragout with mushrooms. Easy to make, and excellent on toast!
By the way, save the leftovers and the liquid in the roaster for tomorrow's chicken ragout with mushrooms. Easy to make, and excellent on toast!
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