Ingredients:
2 1/2 tbsp unsalted butter
1/3 cup each finely diced carrots, -onion a, nd celery
1 tsp thyme, savory or mixed herbs -or 2, fresh thyme sprigs
4 lb fresh chicken
1 salt & freshly ground pepper
1 parsley stems &celery leaves
6 1/8-inch thick lemon slices
1/2 cup each sliced onion & carrot
1 tbsp fresh lemon juice
3/4 cup chicken stock or broth
Instructions:
Melt 1 tablespoon of the butter in a skillet. Add the diced carrots,
onion and celery and cook over moderate heat until softened about 5
minutes. Stir in the herbs.
Wash the chicken rapidly inside and out with hot water and pat
thoroughly dry. For easier carving, cut out and discard the
wishbone. Pull the neck skin up over the breast and secure it to the
back with a toothpick. Salt and pepper the cavity and spoon in the
cooked vegetables, a handful of parsley stems and celery leaves and
the lemon slices. Massage the chicken all over with 1 tablespoon of
the butter then truss it. (Alternatively, tie the ends of the
drumsticks together and tuck the wings under the body)
Preheat oven to 425F. Choose a flameproof roasting pan that is 1 inch
larger than the chicken. Salt the bird all over and set it breast up
on a rack in the pan.
Roast the chicken in the oven for about 1 1/2 hours, as follows:
AT 15 MINUTES: Quickly brush the bird with the remaining 1/2
tablespoon of butter. Scatter the sliced vegetables around the bird.
Reduce oven temperature to 350F.
AT 30 MINUTES: Baste the chicken with the pan drippings.
AT 45 MINUTES: Brush the lemon juice over the chicken, Add 1/2 cup of
water to the pan to prevent the vegetables from burning.
AT 60 MINUTES: Baste with the pan drippings. Begin testing chicken
for doneness: the drumsticks should move fairly easily in their
sockets and their flesh should feel somewhat soft. If not, continue
roasting, basting and testing every 7-8 minutes.
Spear the chicken through the shoulders and lift it up to drain; if
the last of the juices run clear yellow, the chicken is done. Set it
on a carving board and discard string. Let rest for 15 minutes.
Spoon all but 1 tablespoon of fat from the juices in pan. Add the
stock and boil rapidly until reduced and lightly syrupy. Strain the
juices -- you will have just enough to bathe each serving with a
fragrant spoonful.
Rerinted from Food and Wine Magazine - January 1997.
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
“Young children and chickens would ever be eating.” Thomas Tusser, English author (1524-1580). 'Points of Huswifery'
Julia Childs Favorite Roast Chicken Jb Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
