Easy Recipe Finder
Recipe Feeder
meats and poultry
1/2 cup butter; room temperature
2 teaspoons rosemary
2 teaspoons thyme
3 large garlic cloves; minced
1 1/2 teaspoons lemon peel; grated
1 7 pound roasting chicken
1/4 cup dry white wine
1 cup chicken broth
2 tablespoons flour
lemon wedges
fresh rosemary
Combine butter, rosemary, thyme, garlic and lemon peel in small bowl
and stir to blend. Season to taste with salt and pepper. (Herb butter
can be prepared 3 days ahead. Cover and refrigerate. Bring to room
temperature before using.)
Preheat oven to 450°F. Rinse chicken; pat dry. Slide hand under skin
of chicken breast to loosen skin from meat. Reserve 2 tablespoons herb
butter for gravy. Rub half of remaining herb butter over chicken
breast under skin. Spread remaining herb butter over outside of
chicken. Season with salt and pepper. Truss chicken to help hold
shape.
Place chicken in heavy large roasting pan. Roast 20 mins. Reduce oven
temperatuer to 375°F. Roast chicken until meat thermometer registers
175°F and juices from thigh run clear when chicken thigh is pierced
with skewer, about 1 hour 15 mins. Lift chicken and tilt slightly,
emptying any juices from cavity into roasting pan. Transfer chicken to
platter. Tent with foil to keep warm.
Pour pan juices into large glass measuring cup. Spoon fat off top. Add
wine to pan. Place pan over high heat; bring wine to boil, scraping up
any browned bits. Pour wine mixture into cup with pan juices. Add
enough broth to same cup to measure 2 1/4 cups liquid. Melt reserved 2
tablespoons herb butter in heavy medium saucepan over medium-high
heat. Add flour; whisk until smooth and beginning to color, about 3
mins. Gradually whisk in pan juices. Boil until thickened to sauce
consistency, whisking occasionally, about 7 mins. Season gravy with
salt and pepper. Arrange lemon and rosemary around chicken on platter.
Serve with gravy.
Yield: 6 servings
1/2 cup butter; room temperature
2 teaspoons rosemary
2 teaspoons thyme
3 large garlic cloves; minced
1 1/2 teaspoons lemon peel; grated
1 7 pound roasting chicken
1/4 cup dry white wine
1 cup chicken broth
2 tablespoons flour
lemon wedges
fresh rosemary
Combine butter, rosemary, thyme, garlic and lemon peel in small bowl
and stir to blend. Season to taste with salt and pepper. (Herb butter
can be prepared 3 days ahead. Cover and refrigerate. Bring to room
temperature before using.)
Preheat oven to 450°F. Rinse chicken; pat dry. Slide hand under skin
of chicken breast to loosen skin from meat. Reserve 2 tablespoons herb
butter for gravy. Rub half of remaining herb butter over chicken
breast under skin. Spread remaining herb butter over outside of
chicken. Season with salt and pepper. Truss chicken to help hold
shape.
Place chicken in heavy large roasting pan. Roast 20 mins. Reduce oven
temperatuer to 375°F. Roast chicken until meat thermometer registers
175°F and juices from thigh run clear when chicken thigh is pierced
with skewer, about 1 hour 15 mins. Lift chicken and tilt slightly,
emptying any juices from cavity into roasting pan. Transfer chicken to
platter. Tent with foil to keep warm.
Pour pan juices into large glass measuring cup. Spoon fat off top. Add
wine to pan. Place pan over high heat; bring wine to boil, scraping up
any browned bits. Pour wine mixture into cup with pan juices. Add
enough broth to same cup to measure 2 1/4 cups liquid. Melt reserved 2
tablespoons herb butter in heavy medium saucepan over medium-high
heat. Add flour; whisk until smooth and beginning to color, about 3
mins. Gradually whisk in pan juices. Boil until thickened to sauce
consistency, whisking occasionally, about 7 mins. Season gravy with
salt and pepper. Arrange lemon and rosemary around chicken on platter.
Serve with gravy.
Yield: 6 servings