There are many ways to roast a chicken. My favorite after 35 years produces a moist meat and crisp skin without basting.
Serve with mashed, baked or roast potatoes and a salad or veggie of your choice.
Preheat the oven to 450 degrees.
|1 whole chicken, the higher quality the better, giblets and excess fat removed.|
|1 medium onion, quartered|
|1 lemon, quartered (optional but recommended)|
|Garlic to taste, halved or smashed with the flat side of a knife.|
|Salt and pepper to taste for the cavity and skin.|
|Olive oil and or butter for the skin (I like both but either or works)|
|4 to 6 cups (or more) low sodium good quality chicken stock.|
Wash and dry the chicken inside and out. Salt and pepper the cavity. Add onion, lemon and garlic, add fresh herbs if you have them (thyme, rosemary, etc. but not required). Truss the chicken into a compact “package”.
Slather the skin with olive oil and or butter. Place on its side on a v-rack. Sprinkle lightly with salt and pepper. Add two cups (or more)of stock to the bottom of the pan. Reduce oven to 400 degrees. Roast for 30 minutes.
Remove from the oven and flip the chicken to the other side. Return to the oven and roast for another 30 minutes. Replenish the stock to the pan.
Remove from the oven and flip the chicken to the breast side up. Return to the oven and roast for another 30 minutes. Replenish the stock to the pan if needed.
Remove from the oven and place on a carving plate. Cover loosely with foil to keep warm and allow to rest for another 30 minutes before carving/serving.
Juices and stock will make a great GRAVY. Limit salt in the cooking process to keep gravy from becoming salty.
- Deglaze the pan with white wine over low temperature heat.
- Add and melt 3 tablespoons butter and 3 tablespoons flour. Mix with flat wisk.
- Slowly add stock in portions to incorporate. Season to taste.