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Sunday, January 15, 2012

Sunday Dinner and a Chicken



I love making a roasted chicken but I tend to hold off on making one until a long weekend.  I don't know why, something in my head makes it easier to prep when I know I don't have anywhere to be the next day.  Maybe it's having the extra time to clean the roasting pan and not leaving it in the sink overnight.
  
Having leftovers is a must with a meal like this.  Chicken salad, chicken sandwiches, oh the possibilities!!!   What I have in store for these leftovers includes black beans, rice and an apple slaw so stay tuned....

I purchased this little baby a few weeks ago at $.79 a lb and put it in the freezer with all intentions of using it this weekend. 



This is a naturally gluten free meal so no purchasing any special items to make this lovely dinner. Whether it's an intimate meal for two or dinner with friends, this dish is perfect for a cozy night in and a glass of wine...Cheers!!!

Ingredients:

6-8 lb whole chicken
2 cloves garlic
1 lemon, zested and quartered
1 lime, zested and quartered
1 orange, zested and quartered
2 tablespoons butter, substitute (I use Earth Balance Soy Free Natural Buttery Spread)  or olive oil
1 14.5 oz can of low sodium chicken broth
salt
pepper

Directions

Preheat oven to 375°F.

After a quick rinse and a pat dry, season your chicken inside with some salt and pepper and get it all comfy in the roasting pan. 

Zest lemon, lime and orange then quarter them.  Stuff the chicken with two quarters of the fruit and the two cloves of garlic.

Add a 1/2 a tablespoon of each zest into a small bowl with the butter or oil.  Get your hands dirty and combine.  Rub the zest mixture under the skin and all over the outside.  It may not seem like a lot but it will be enough.  Salt and pepper the outside then throw the remaining fruit in the roasting pan and she's ready to go.

Roast for 20 minutes to brown the skin.  After 20 minutes, add the can of chicken broth to the pan and cook for another 2 hours or so until the inside reaches 180°F -- this will vary depending on the size of your bird.

When the it's done, transfer the chicken to a platter and tent with foil.  At this point, you can make a sauce/gravy.  Discard the solids (fruit), just don't clean the pan...you need that yummy goodness!

Place your roasting pan over low-medium heat.  Add a bit of white wine or chicken broth to the pan and scrape up the bits.  Cook down and allow to thicken.  Strain into a glass measuring cup and discard the solids. Spoon the fat from the top of the sauce and serve over the chicken.

We served this with Garlic Rosemary Roasted Potatoes and Roasted Broccoli  & Cauliflower....recipes for both to follow.

Enjoy!!

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