Roast Chicken

0

by: Orchid






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)

Nutrition Facts
Roast Chicken

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
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preparation

1.  Cross the string over the drumsticks, and then tuck each end under the drumstick on the opposite side. Bring the string along the sides of the chicken over the unfolded wings and flip the chicken over.

2.  Slide a length of string under the tail and about an inch farther back.

3.  Pull the string over the back of the chicken.

4.  Tie a knot and tuck under the wings.

5.  Butter a triple thickness of foil foreach chicken.

6.  Lay the foil over the chicken breasts; don't cover the thighs.

7.  Arrange the chickens on a bed of vegetables and chicken parts.

8.  Roast for 25 minutes and remove the foil.

9.  Roast until golden brown and the internal temperature is 140°F.

10.  HOW TO CARVE A ROAST CHICKEN:

11.  Slide the carving knife under the thigh, and begin detaching it from the breast.

12.  Cut through the joint and detach the thigh.

13.  Slide the knife into the joint connecting the wing and detach the wing.

14.  Slide the knife along one side ofthe breastbone, detaching the breast meat.

15.  Repeat on the other side.

16.  HOW TO MAKE CHICKEN JUS:

17.  Put the reasting pan with the vegetables and juices over high heat and cook until you only see clear fat.

18.  Pour the fat out of the tilted pan.

19.  Deglaze the pan with broth or water.

20.  Over medium heat, scrape the pan with a wooden spoon to dissolve the carmelized juices.

21.  Strain into a saucepan or sauceboat.

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