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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    Classic Roast Chicken

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Classic Roast Chicken Empty Classic Roast Chicken

    Post by Lobo Sun 24 Jan 2016, 2:22 am

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    Classic Roast Chicken
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    Prep Time: 10 minutes
    Cook Time: 65 minutes
    Servings: 4
    Roast chicken is a wonderful supper centerpiece, and it is also great the next day. Here, you roast 2 birds so that you will have dinner for one night plus leftovers for making other delicious meals.

    To store the second chicken, let it cool, then remove the meat from the bones, discarding the skin and carcass. If you have pieces left from the first chicken, remove the meat from them as well. Shred the meat and store in an airtight container or resealable plastic bag in the refrigerator for up to 3 days.






    • 125

    Ingredients:


    • 2 chickens, each about 3 1/2 lb.
    • 4 Tbs. minced fresh rosemary or tarragon
    • Salt and freshly ground pepper, to taste
    • 3/4 cup chicken broth
    • 1/4 cup dry white wine or chicken broth

    Related Recipes


    Directions:

    Prepare the chickens
    Preheat an oven to 450°F.

    Place the chickens, breast side up, on a rack in a large roasting pan (or use 2 pans). Pat the chickens dry with paper towels. Rub the outside of each chicken with 2 Tbs. rosemary and a generous amount of salt and pepper.

    Roast the chickens
    Roast the chickens for 20 minutes. Reduce the oven temperature to 400°F and continue to roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F, about 40 minutes more.

    Transfer 1 chicken to a carving board and let rest for 10 minutes. Set the second chicken aside to cool before shredding the meat and storing (see note above).

    Make the pan sauce
    Discard all but about 1 Tbs. of the fat from the roasting pan. Place the pan over medium-high heat and add the broth and wine. Bring to a boil and stir, scraping up the browned bits from the pan bottom. Cook until slightly reduced, about 1 minute. Season with salt and pepper.

    Carve one of the chickens into serving pieces and divide among 4 plates. Top with the sauce and serve. Serves 4; makes about 8 cups cooked chicken total.

    Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).
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