As I have mentioned before, every Sunday we have my in-laws over for dinner. This week, we had an added guest, Samantha. When my in-laws still lived on Brighton Lake Road, their neighbors Kathy and Dennis became good friends. When Kathy had their daughter, Samantha, Margaret nannied her. Sam is now 15 and still goes to Margaret's after school every day. In fact, when Sam first started talking, she had an English accent.
Sam's parents went on vacation this week and Sam was loathe to miss school for an entire week. She's a bit of a brainiac. So she's staying with Margaret & Peter for the week.
Sam doesn't eat. I made a fabulous roasted chicken and she ate about a half ounce of chicken and two pieces of potatoes.
Roasted Chicken
Five to six pound whole roasting chicken
1 stick butter *Note* Use real butter, it's worth it
Garlic powder, rosemary, fresh ground black pepper, parsley, coarse sea salt, McCormick Chicken Montreal Seasoning or seasonings to your taste
Potatoes; I like regular potatoes peeled and cut into bite size pieces, my husband prefers redskins with only a slice of the skin gone for decorative purposes
Garlic cloves (whole)
1 cup chicken broth
1/2 cup white wine
Preheat oven to 400. Soften butter to room temperature. Rinse chicken and discard neck and giblets unless you have future plans for them. Pat chicken dry with paper towel. Sprinkle cavity with some garlic powder and pepper. Place chicken on rack in roasting pan, breast up.
Mix butter with spices. Don't be shy with the spices. Sliding your fingers under the chicken skin, place some of the butter mixture on both sides of the neck opening and near the legs. Spread more of the butter mixture over the skin of the bird.
Place potatoes around the chicken. If you want to get fancy, add some peeled baby carrots. I also always put in a couple whole onions. Sprinkle the garlic cloves around and make sure to put some in the cavity of the chicken. Spread the butter mixture over the bird and the vegetables, but save about a tablespoon of it for the sauce. It doesn't hurt to throw on a couple slices of butter too. Cook 30 minutes, remove from oven and pour pan juices over chicken and veggies. Return to oven. Baste it once or twice more.
The chicken should take about an hour and a half to cook. I like using a meat thermometer and when it's done, I know. Nothing nastier than undercooked chicken. When it's done, remove pan from oven (duh) and using a wooden spoon, tilt chicken up so all the juices run out.
Put the bird on an oven safe serving platter with the veggies (Isn't that a beautiful golden brown chicken? Smells wonderful as well) . Cover tightly with foil and after turning the oven off, put Mr. Birdie back in after pouring a bit of the pan juice over him. A couple big spoonfuls.
Meanwhile, heat the pan juices still in the roasting pan, rack removed, on the stove top until simmering, adding the wine and chicken broth. Pour into large measuring cup and let settle. Spoon the fat off the top and discard. Pour the pan juices into a medium saucepan over medium heat. Mix the remaining butter/herb mixture with a bit of flour till it forms a paste. Whisk butter mixture into the simmering pan juices and let cook down until thick. (Probably about 15 minutes, so have a glas of wine while you are waiting.) Serve sauce with chicken.
This is excellent served with green beans or steamed broccoli. I also like to have a Pillsbury garlic loaf (nothing like freshly baked bread) and an ice cold glass of Pinot Grigio.
The leftover chicken makes excellent soup, as do any of the potatoes or onions that may be left. I like to use the Bear Creek Chicken and Wild Rice soup mix. It's a really creamy hearty soup.
