Posts Tagged ‘chicken’

1 5-pound roasting chicken
2 tablespoons olive oil
2 teaspoons salt
1 teaspoons pepper
4 medium onions, peeled and sliced 1/2 inch thick
2 lemons
3 large garlic cloves, peeled
4 sprigs thyme, fresh

3 tablespoons tapioca flour or arrowroot powder (approximately)

1. Let chicken stand at room temperature for 30 minutes. Preheat oven to 350F.
2. Place the palm of your hand on top of each lemon and, pressing down, roll it back and forth several times. This softens the lemon and allows the juices to flow more freely. Pierce the surface of the lemon with a fork.
3. Using the side of a large knife, gently press on garlic cloves to open slightly and remove skin. Insert garlic cloves, thyme sprigs, and lemons into cavity.
4. In the centre of the roasting pan, place the onion slices in two rows, touching.
5. Cut about 18 inches of kitchen twine.
6. Remove the giblets from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towells. Tuck the wing tips under the body. Rub salt and papper in the cavity of the chicken and set aside. Bring chicken legs forward, cross them, and tie together with twine.
7. Spread oil over bottom surface of chicken, and rub with salt and pepper mixture. Place chicken in pan, on onion slices and spread oil over top surface of chicken and rub with salt and pepper mixture.
8. Place in oven and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 20 minutes per pound and an extra 20 minutes extra to finish cooking.
9. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180F and the thigh 190F.
10. Remove chicken from oven, and transfer to a large plate. Let chicken stand 10 to 15 minutes so the juices settle.
11. Mix 1/2 cup water and tapioca flour into measuring cup.
12. Place the roasting pan on the stove over medium-high heat to cook, about 1 minute. Warm pan and loosen all brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan.
13. Add tapioca/water mixture and stir with wooden spoon. Reduce the liquid by half, about 4 minutes. If not thickened add more water and tapioca flour.
14. Untie the legs, and carve the meat. Place the bones in a pot, lightly covered with water to make delicious broth for soup.
15. Serve gravy on the side.


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1. Wash chicken pieces (recommend thighs because they are moist) under cold water and place in pot.
2. Cover chicken pieces with cold water and add 8 peppercorns, and 9 whole cloves to water. The spices make the broth smell nice. Don’t add too much water, just enough to cover the tops of the chicken pieces. Follow the steps below to either make barbecue chicken pieces and broth or make broth.

To Barbecue Chicken Pieces
3. Slowly warm water and chicken pieces until chicken is no longer pink, about 20 minutes.
4. Remove parboiled chicken pieces. Remove skin from chicken pieces.
5. Cook chicken pieces on barbecue or by broiling at 350F in oven, about 20 minutes. Add Barbecue Sauce for more flavour.
6. Cool broth by placing pot in sink of cold water. Store broth in jars.
7. Place broth and meat in refrigerator when cool.
8. Make Roast Vegetable Soup with broth. Serve barbecue chicken pieces with salad. Delicious!

To Make Broth
3. Quickly bring water and chicken to boil.
4. Boil for 2 hours.
5. Remove chicken pieces and store meat separately from broth.
6. To cool broth, place pot in sink of cold water.
7. Strain broth and discard bones. Store broth in jars.
8. Place broth and meat in refrigerator when cool.
9. Make Chicken Vegetable Soup.

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