1 stick unsalted butter, cut into tablespoons divided
6 large garlic cloves, smashed and peeled
2 lemons halved
2 Tbsp all-purpose flour
2 cups water
kitchen string
Instructions
Pre heat oven to 450 with rack in middle.
Pull of excess fat around cavities of chicken and disgard, rise chicken and pat dry. Melt 4 tbsp butter with garlic and brush all over chickens. Season both chickens inside and out with 2 1/2 tsp salt and 1 tsp pepper total. Put half of garlic and 1 lemon half in each cavity and loosely tie legs together with string. (You can also add herbs such as thyme and rosemary to cavities before roasting
Roast Chickens in a large (17 by 11 inch) flameproof roasting pan, basting with pan juices using a spoon (remove pan from oven a tilt if necessary) every twenty minutes, roatating pan, until an instant-read thermometer inserted into fleshy part of a thigh of each chicken reads 170 (50 to 60 min total) baste chickens once more, then carefully tilt them so juices from cavities run into roasting pan. Transfer chickens to a cutting board (reserve pan) and let rest 15 minutes before carving
Make Gravy while chickens rest- Pour off all but 2 tbsp fat from pan, then cook remaining drippings over medium high heat until deep golden, 1 to 2 minutes. Add flour and cook, stirring constantly 1 minute. Stir in water and simmer, stirring and scraping up brown bits, until thickened, about 3 to 4 minutes. Wisk remaining 4 tbsb butter and lemon juice to taste (from remaining lemon) Season with salt and pepper. Strain through a fine mesh sieve into a gravy boat.
After dinner put the chicken carcass in a ziplock bag and stash in freezer for roast chicken stock. The bones keep for weeks in the freezer and the stock will keep for months when frozen. See other Birds in Hand Recipes for 3 more meals to create with leftover bird and stock.
Originally Submitted
3/16/2009
0 Out of 5 from
0 reviews
You can add this Roast Chicken with Pan Gravy recipe to your own private DesktopCookbook.