Roasting a Whole Chicken

Dont forget...

Gravy

When you roast a chicken you get these incredibly flavorful pan drippings - perfect for turning into gravy.

Remove the bird from the pan to rest while you get this going.

Place the pan over medium high heat. Sprinkle with 1 tablespoon flour and whisk into the pan juices until you have a brown paste.

Optional: Pour in a splash of wine, beer, or cider for some added flavor.

Add in about a quart of broth and continue to whisk, scrapping up any bits stuck to the bottom of the pan. Simmer a few minutes until thick and melt in a little butter, if desired.

About

Everyday Chef Everyday Chef is a project of the Rutland Area Farm and Food Link (RAFFL) with the support of the James T. Bowse Community Health Trust and the Rutland County Nutrition Coalition.

Everyday Chef seeks to inspire participants to cook and eat delicious, nutritious local foods that are in season.

Rutland Area Farm and Food Link www.rutlandfarmandfood.org

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Everyday Chef Roast Chicken I am an everyday chef www.everydaychef.org.

Rutland Area Farm and Food Link James T. Bowse Community Health Trust • Rutland County Nutrition Coalition

Roughly chop up vegetables of your liking

Set up your salt, a few herbs, butter or oil, a halved lemon, a halved garlic bulb, cutting board and kitchen string

B A S I C

Pat dry with a towel

Stuff with the herbs, lemon and garlic

Cross the ends of the string, pulling the legs in tight

Line a bottom of a roasting pan with the veggies

Then flip the bird over and towards you so that the wings are in front.

Rinse the chicken

Salt the inside of the chicken

R O A S T

Rub the butter or oil all over the chicken.

C H I C K E N

Pull the string tight and tie a knot. Cut off any excess string.

Then season the skin with salt and any seasonings you might like.

Lay a large piece of string under the front of the legs

Pull the string back and over the wings.

Place the chicken over the vegetables breast side up. Then put the pan into an oven heated to 400F. Roast for about 15 minutes per pound or until a thermometer reads 165F.

O P E N

How to

carve a roast chicken Place the chicken breast side up on a cutting board. Bend back the leg and push up on the joint to pull the leg piece away. Cut through the joint to remove. Repeat.

Repeat with the second wing.

With the breasts still facing up, feel for the breastbone in the middle. Run your knife along one side as close as possible.

Gently pull the meat away from the carcass as you cut. Repeat with the second breast.

If desired, slice the breasts into smaller pieces by cutting across.

Use the tip of your knife to find the point where the thigh and drumstick meet and cut through the joint to separate into two pieces. Repeat with the other leg.

Pull the wing from the body and using a pair of scissors, cut at the joint.

Save the carcass for soup

Serve with homemade gravy