Husband in the Kitchen
Posted
Thu, 05/12/05
On Monday, Wilbert took over the chicken and turned out quite a feast. He prepared the following meal from a recipe in Cooking Light Magazine:
Roasted Chicken with Onions, Potatoes & Gravy
1 (4-pound) roasting chicken
Preheat oven to 425-degrees F. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 1/2 teaspoon salt and 1/2 teaspoon black pepper; rub under loosened skin and over breast and drumsticks. Place oregano, quartered lemon, and celery into body cavity. Lift wing tips up and over back; tuck under chicken. Tie legs together with string. Place chicken, breast side up, on the rack of a broiler pan coated with cooking spray.
Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, butter, onions, and potatoes in a large bowl; toss well to coat. Arrange onion mixture around chicken on rack. Place rack in pan. Bake at 425-degrees F for twenty minutes. Reduce oven temperature to 325-degrees F (do not remove pan from oven); bake an additional hour and fifteen minutes or until onions and potatoes are tender and a thermometer inserted into meaty part of chicken thigh registers 180-degrees F. Set chicken, onions, and potatoes aside; cover and keep warm.
Place a zip-top plastic bag inside a two-cup glass measure. Pour pan drippings into bag; let stand for ten minutes (fat will rise to the top). Seal bag; carefully snip off one bottom corner of bag. Drain drippings into a small saucepan, stopping before fat layer reaches opening; discard fat. Combine flour and 1/2 cup broth in a small bowl, stirring with a whisk. Add flour mixture and remaining broth to saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; cook for five minutes or until gravy thickens, stirring frequently with a whisk. Serve gravy with chicken and onion mixture. Garnish with lemon wedges and oregano sprigs, if desired. Yield: Six servings.
The lemon gave the chicken a nice flavor, and the potatoes were superb. Wilbert cooked two roasting chickens instead of one, so we had a lot of meat left over. It was work on the part of my husband, but he was very satisfied with the result.
I made a big container of chicken salad this afternoon with sliced celery, a bit of onion and sliced green olives with mayonnaise. I placed a few scoops of the chicken mixture on a bed of lettuce and topped it with chopped pecans. It was a wonderfully filling lunch; the chicken still carried the roasted flavor.
Tags: Food Magazines;
Leftovers;
Poultry
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