Roast Chicken Recipe
Personally, I think that this roast chicken is the best in the world. That is why I am excited about sharing this with you. A good way to use up chicken is to make some irresistible roast chicken. Why don't you try this great roast chicken recipe and see for yourself?
Ingredients
4-5 lb (1.8-2.3 kg) chicken, cleaned
1 large carrot
2 celery stalks
1 onion, cut in half
2-3 parsley sprigs
1 bay leaf
3 tbsp (45 ml) melted butter
1 onion, diced
1/2 tsp (2 ml) tarragon
1 1/2 cups (375 ml) hot chicken stock
1 1/2 tbsp (25 ml) cornstarch
3 tbsp (45 ml) cold water
Salt and pepper
Directions
Preheat oven to 425°F (220T).
Stuff cleaned chicken with carrot, celery, halved onion, parsley and bay leaf.
Force inside and dribble in 1 tsp (5 ml) melted butter.
Secure legs with string and baste with remaining butter.
Place in roasting pan, season generously and sear about 15 minutes in oven.
Reduce heat to 350°F (180°C) and finish cooking chicken 25 to 30 minutes per 1 lb (500 g).
When cooked, remove chicken and set aside.
Place roasting pan over high heat; add diced onion and tarragon and cook 4 minutes.
Pour in chicken stock and bring to boil.
Season and continue cooking 3 to 4 minutes.
Mix cornstarch with water; stir into sauce and cook 1 to 2 minutes or until thickened.
Stuff cleaned chicken with carrot, celery, halved onion, parsley and bay leaf.
Force inside and dribble in 1 tsp (5 ml) melted butter.
Secure legs with string and baste with remaining butter.
Place in roasting pan, season generously and sear about 15 minutes in oven.
Reduce heat to 350°F (180°C) and finish cooking chicken 25 to 30 minutes per 1 lb (500 g).
When cooked, remove chicken and set aside.
Place roasting pan over high heat; add diced onion and tarragon and cook 4 minutes.
Pour in chicken stock and bring to boil.
Season and continue cooking 3 to 4 minutes.
Mix cornstarch with water; stir into sauce and cook 1 to 2 minutes or until thickened.
