
Roast Chicken

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The rite of carving makes a roast chicken seem like a special occasion, and with a little practice, any cook can look like an expert. The basic way to carve a chicken: into 2 breasts and 2 thighs with the drumsticks attached. Makes 4 main-course servings.
ingredients
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serves: 4
1 (4-pound) chicken
Salt
Pepper
1 tablespoon butter (at room temperature)
Jus or Gravy (optional)
2 pounds chicken drumsticks, wings, or backs (chopped into 2-inch pieces with a cleaver)
1 large carrot (cut into 1-inch sections)
1 onion (quartered)
2 teaspoons flour (if making gravy)
1 cup chicken jus (from roasting pan or chicken broth or water)
Servings Per Recipe: 4
Amount per Serving
Calories: 580
- Total Fat: 24.4 g
- Saturated Fat: 4.6 g
- Trans Fat: 0.3 g
- Cholesterol: 7.7 mg
- Sodium: 1789.5 mg
- Total Carbs: 59 g
- Dietary Fiber: 9.4 g
- Sugars: 6.8 g
- Protein: 34.3 g
preparation

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