Description
A canadian living recipe, tested until perfect.
Ingredients
- Chicken
- Onion
- Garlic
- Lemon
- Extra Virgin Olive Oil
- Dried Thyme
- Salt
- Dried Rosemary
- Dried Sage
- Pepper
- All-purpose Flour
- Chicken Stock
Instructions
- Remove giblets and neck, if present, from chicken
- Rinse chicken inside and out
- Pat dry with paper towels
- Place onion and garlic in cavity
- Squeeze juice from lemon and set aside
- Add lemon to cavity
- Tie legs together with kitchen string
- Tuck wings under back
- Brush all over with oil
- Sprinkle with thyme, rosemary, salt and pepper
- Place, breast side up, on rack in roasting pan
- Roast, uncovered
- In 325f oven for 1 hours
- Roast, basting occasionally with pan juices, until juices run clear when thigh is pierced and meat thermometer inserted in thigh registers 185f, about 1 hours
- Transfer chicken to platter and tent with foil
- Let stand for 10 minutes before carving
- Skim fat from pan juices
- Sprinkle flour over juices
- Cook over medium-high heat, whisking, for 1 minute
- Gradually pour in chicken stock and reserved lemon juice, whisking until smooth and thickened, about 3 minutes
- Pour into warmed gravy boat
- Cut string holding legs together
- Discard onion, lemon and garlic
- Using kitchen scissors, cut chicken into 2 breast and 2 leg portions
- Cut each breast in half diagonally
- Cut through each leg at joint to separate into drumsticks and thighs
- Serve with gravy