Jeffrey’s Roast Chicken

We have made the Barefoot Contessa (Ina Garten) Perfect Roast Chicken recipe for the last few years. In her new book, she has tweaked that recipe to make it even more delectable. She claims a similar version of this recipe has resulted in several young women she knows receiving engagement proposals! While we don’t know about that endorsement, we think it is a good way to serve roast chicken. This recipe is found on pages 122 and 123 in Ina Garten’s new book, How Easy is That?

1 (4- to 5-pound) roasting chicken

Kosher salt and freshly ground pepper

2 lemons

1 whole head of garlic, cut in half crosswise

Good quality olive oil

2 Spanish onions, peeled and thickly sliced

½ cup dry white wine

½ cup chicken stock

1 tbsp all-purpose flour

1. Preheat the oven to 425º F.

2. Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters and place 2 quarters in the cavity alongside the garlic. Brush the chicken with olive oil and sprinkle liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11- X 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and ½ teaspoon of pepper. Pour the mixture around the chicken.

3. Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, leaving the lemons and onions in the pan. Cover the chicken with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce.

4. Place the pan on top of the stove over medium-high heat. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect on the platter and spoon the onions and sauce over it. If the lemons are tender enough to eat, serve them, too. Sprinkle with salt and serve hot or warm.

Serves 3.

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