Ranch Style Chicken Recipe
Ingredients
| Chickens | 3 Pound | |
| Butter/Margarine | 1 Cup (16 tbs) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Marjoram | 1 Teaspoon | |
| Garlic salt | 1 Teaspoon | |
| Salt | 2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Water | ||
| Flour | 3 Tablespoon | |
Directions
MAKING
1 Remove giblets from the body cavities of chickens. Wash chickens inside and out; pat dry. Place, breast sides up, in a large roasting pan.
2 In a small saucepan,melt butter or margarine,stir in wine, marjoram, garlic salt, salt, and pepper. Brush part over chickens.
3 Roast in a moderate oven at 375 degrees farenheit, brushing several times with the remaining butter mixture for 1 1/2 hours, or until chickens are tender and golden. Remove to a heated serving platter; keep warm.
4 Into a 2-cup measure, pour liquid from the roasting pan . Let stand for several minutes until fat rises to the top, then skim off. Add water to the liquid, if needed, to make 2 cups. Return to the pan and heat to boiling.
5 In a cup, blend flour with a little water to a paste; stir into boiling liquid. Cook, stirring constantly, until the gravy thickens and boils for 1 minute.
SERVING
6 Carve the chickens and serve with the gravy.
1 Remove giblets from the body cavities of chickens. Wash chickens inside and out; pat dry. Place, breast sides up, in a large roasting pan.
2 In a small saucepan,melt butter or margarine,stir in wine, marjoram, garlic salt, salt, and pepper. Brush part over chickens.
3 Roast in a moderate oven at 375 degrees farenheit, brushing several times with the remaining butter mixture for 1 1/2 hours, or until chickens are tender and golden. Remove to a heated serving platter; keep warm.
4 Into a 2-cup measure, pour liquid from the roasting pan . Let stand for several minutes until fat rises to the top, then skim off. Add water to the liquid, if needed, to make 2 cups. Return to the pan and heat to boiling.
5 In a cup, blend flour with a little water to a paste; stir into boiling liquid. Cook, stirring constantly, until the gravy thickens and boils for 1 minute.
SERVING
6 Carve the chickens and serve with the gravy.
Chef
