Roast Chicken

August 17, 2008

1 – 2.5-3 Lbs Chicken
2 – Tbls. Unsalted Butter
4 – Garlic Cloves, Well Crushed
1/2 – Cup Robust Red Wine
Salt & Pepper
Melted Butter or Olive Oil for Brushing

Put the butter and garlic in a small bowl and mix. Push some of the mixture under the breast skin and leg skin. Skewer the neck skin closed underneath. Sprinkle all over with salt and pepper. Preheat the oven to 425 degrees F. Transfer the chicken to a roasting pan. Roast for 45 minutes, then reduce the heat to 375 degrees F, and roast for a further 30 minutes. To test the chicken, pierce the thigh through the thickest part with a skewer. The juices should run clear and golden. If the juices still look at all pink, cook a little longer. Transfer the chicken to a serving dish and put the dish in the oven. Turn off the heat and leave the door slightly open. Set the roasting pan on top of the stove over a high heat and stir in the wine, scraping up the sediment from the bottom of the pan. Boil down until syrupy, then serve with the chicken.

Until I found this recipe, I couldn’t roast a chicken for the life of me. I’ve tried this recipe a couple of times and it works PERFECTLY! Don’t believe me? Try it yourself 😉

Original hardbound cooking journal I keep for my kitchen.

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Chicken, Entree, Roast Chicken,