New Age Old Fashioned Roast Chicken
- 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.