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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: 1. Preheat oven to 350F. Season chicken liberally with salt and
pepper insed adn out. Put small quartered onion and thyme inside
cavity and tie legs together. Rub butter all over chicken.
2. Put oil in a large oval gratin dish or shallow roasting pan.
Scatter sliced onion and carrot around center of dish. Place chicken
on top. Arrange potatoes around chicken, turing to coat with oil.
Season with salt and pepper to taste.
3. Roast chicken in oven, turning potatoes and basting with pan
drippings, for 1 hour and 5 minutes, until chicken is golden brown
adn potatoes are tender. Remove to a serving platter and cover with
foil to keep warm.
4. Remove all but 2 tablespoons fat from pan. Place over medium
heat, add flour, and cook, stirring, for 2 minutes. Whisk in stock
and bring to a boil, stirring, until thickened. Season with salt and
pepper to taste. Strain into a gravy boat and pass with chicken.
| Ingredients:
3 Pound(s) Chicken
1 medium Onion; thickly sliced
1 small Onion; quartered
1/2 Teaspoon(s) Dried thyme
2 Tablespoon(s) Butter; softened
2 Tablespoon(s) Olive oil
1 medium Carrot; thickly sliced
4 medium Red potatoes; peeled, 1/4d
1 Tablespoon(s) Flour
1 Cup(s) Chicken stock; or water |
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