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New Age Old Fashioned Roast Chicken - Herbed Roast Chicken
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Crispy and golden skinned roast chicken with a rich savory flavor that wets the appetite! SIMPLE, SIMPLE.. and the flavor is awesome!!

S. Chokel

Serves/Makes:4 or more servings

  • 1 whole chicken
  • 1 tbsp (15 ml) pressed garlic
  • 1-1/2 tsp (7 ml) dried thyme
  • 1 tbsp (15 ml) cider vinegar
  • Dry white wine (about 1c. to 2 cups) for basting
  • Salt and freshly ground pepper to taste
  • Preheat oven to 325 degrees (175 C.).
  • Prepare chicken by removing giblets and rinsing and drying it well.
  • Using a sharp knife, cut 1/4 inch deep by about 1-2 inch long slits all over the whole bird. Make lots of slits, this is where the seasonings will enter into the bird.
  • In a small bowl, mix together thyme, garlic, salt, pepper and vinegar and blend it together well.
  • Then, with your hands, work the seasoning paste all over the bird and into the slits.
  • Place chicken on roasting rack in your roaster pan and roast about 2 hours, basting often with the white wine and any of the juices and seasongs that drip into the roasting pan. (The bird will turn a beautiful golden color).
  • If the chicken has cooked properly, it should be running with wonderful juices as you carve.
  • Dip or drizzle each slice of carved meat in the basting juices from the pan before placing on serving platter or plates.
This is a very easy recipe to make and is wonderful. If you have any leftover slices of chicken, the are fabulously flavored to add to salads or to enjoy in a sandwich.

The carcass of this roasted chicken lends itself to a wonderfully flavored chicken broth. Try making the broth, let it reduce to about 2 to 3 cups, then add the leftover meat, add a few fresh veggies like zucchini and mushrooms, and some heavy cream and a touch of butter for a velvety smooth chicken and sauce to serve over fettucine, then top with a curl of a good quality pamesan or romano for an excellent meal.

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