Sunday, March 22, 2009
Moist and Delicious Roast Chicken
It is probably the best roast chicken that I've ever made. It's pretty basic but SO juicy and flavourful! My cousin does this with her turkey as well. You'd probably think this is too good to be true and wonder how such a simple recipe just can't be as good as she says. Well, think again and give it a try...
1 large (approx. 3-4 lbs.) whole air chilled chicken
1 tbsp. onion powder
1 stalk celery, cut in quarters
4 cloves garlic, crushed
1/2 cup margarine or butter
sea salt and fresh ground pepper, to taste. (sea salt is best since it's not as salty and it's more flavourful)
Preheat oven to 350F. Wash bird and remove giblets. Sprinkle onion powder, salt and pepper inside and out. Place 1/4 cup of margarine or butter, garlic and celery stalk inside the cavity. Dollop the other 1/4 cup of margarine/butter around the bottom of pan.
Place in oven, uncovered for 1-1/2 hour or until internal temperature reaches 185F. Remove from oven and baste with the juices. Let stand, covered for at least 20-30 minutes. Like any roast, if you let it sit after removing from the oven, the juices get reabsorbed and you won't lose as much when carving. In the meantime, prepare gravy with the juices and from the pan. Add chicken broth, thickening with cornstarch.
Sometimes I put place carrots, potatoes, a stalk of celery, 1/2 cooking onion around the chicken for a one dish meal. Serve this up with some carrots and beans and mash potatoes.