Classic Roasted Chicken Recipe
Ingredients
| Butter | 4 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Chicken | 3 Pound | |
| Tarragon leaves | 1 Tablespoon, dried | |
| Carrot | 1 | |
| Onion | 1 | |
| Vegetable oil | 1 Tablespoon | |
| Shallots | 1/2 Tablespoon, minced | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| Brandy | 2 Tablespoon |
Directions
GETTING READY
1. Preheat oven to 325°F.
MAKING
2. In a bowl mix 1 tablespoon butter and the salt.
3. Spread the mixture into the cavity of chicken.
4. Tie the opening of the chicken.
5. Rub the chicken skin with some butter.
6. Keep chicken in shallow roasting pan.
7. Arrange tarragon, carrot, and Union around it.
8. Keep in oven.
9. In a frying pan melt remaining butter and add oil.
10. Baste the chicken with this mixture every 15 to 30 minutes.
11. Cook the chicken for 2 1/2 to 3 hours.
12. The chicken is cooked if juice of inner thigh is clear yellow.
13. Take out the chicken and keep it aside for 15 to 20 minutes before carving.
14. To prepare the sauce remove vegetables and all except 2 tablespoons fat.
15. Add shallots and cook till done.
16. Stir in broth and brandy and boil rapidly.
SERVING
17. Pass sauce with chicken.
1. Preheat oven to 325°F.
MAKING
2. In a bowl mix 1 tablespoon butter and the salt.
3. Spread the mixture into the cavity of chicken.
4. Tie the opening of the chicken.
5. Rub the chicken skin with some butter.
6. Keep chicken in shallow roasting pan.
7. Arrange tarragon, carrot, and Union around it.
8. Keep in oven.
9. In a frying pan melt remaining butter and add oil.
10. Baste the chicken with this mixture every 15 to 30 minutes.
11. Cook the chicken for 2 1/2 to 3 hours.
12. The chicken is cooked if juice of inner thigh is clear yellow.
13. Take out the chicken and keep it aside for 15 to 20 minutes before carving.
14. To prepare the sauce remove vegetables and all except 2 tablespoons fat.
15. Add shallots and cook till done.
16. Stir in broth and brandy and boil rapidly.
SERVING
17. Pass sauce with chicken.
Chef
