Grandmas Simple Roast Chicken Food

GRANDMA'S SIMPLE ROAST CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Remove and discard insides of chicken. Rinse chicken with cold water and pat dry. Trim any excess fat.
• Combine salt, pepper, and paprika in a small bowl and sprinkle over chicken and into the cavity.
• Place vegetables and bay leaf in body cavity. Tie ends of legs together with a cord (I have never done this and it still turns out fine). Lift wing tips up and over back; tuck under chicken.
• Place chicken, breast side up, on a broiler pan (or on a rack inside another pan) coated with cooking spray.
• Bake at 400 degrees for one hour or until meat thermometer inserted into thigh registers 180 degrees.
• Cover loosely with foil for about 10 minutes.
• Remove vegetables from inside chicken and throw them away.

ROAST CHICKEN

Steps:

• Preheat the oven to 450 degrees F.
• Place the chicken in a 12- or 14-inch cast-iron pan, breast-side up. Top with 2 tablespoons butter and generously sprinkle with salt and pepper. Roast the chicken, 5 minutes. Remove the chicken and carefully shake it to ensure that it does not stick to the bottom of the pan. Return to the oven to roast, 20 more minutes. Baste the chicken and continue to roast, basting every 5 minutes, for 30 minutes. Add the carrots, garlic and onions and continue to roast until the chicken is cooked through and an instant-read thermometer inserted in the thigh (avoiding bone) reads 155 degrees F, about 20 minutes more.
• Place the chicken on a cutting board with the vegetables. Skim the fat from the pan, leaving about 2 tablespoons. Place the pan over a burner and add the flour. Cook until browned, then add the wine. Scrape out all the pan juices and the wine-flour mixture into a small saucepan. Cook for 3 minutes, then add the cream and remaining 2 tablespoons butter, whisking. Season with salt and pepper. Slice the meat off the bird and add the cooking juices to the gravy. Place the sliced meat on a platter and sauce with the gravy. Garnish with the vegetables.

GRANDMA'S FAVORITE CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken legs in a 9x13 inch baking dish. Arrange potatoes, carrots, garlic, and squash around the chicken. Top with onion slices. Season with parsley, garlic powder, salt, and pepper. Place 1/2 tablespoon butter on each chicken leg. Pour water into pan to a level of about 1/2 inch.
• Cover pan with foil and cook 1 hour in the preheated oven. Remove foil and continue cooking 20 minutes, until vegetables are tender and chicken juices run clear.

EASY ROAST CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Sit your chicken in a roasting tin. Ease the skin away from the breast and push the butter underneath the skin. Tuck a couple of fresh sage leaves in there too, if using.
• Sprinkle the skin with the sea salt and some black pepper. Pour water into the bottom of the roasting tin to fill it about 1-2cm deep.
• Cover the chicken with foil and roast for 1 hr. Remove the foil and continue to roast for 20-30 mins until the skin is golden, the chicken is cooked and all the juices run clear.
• Pour the juices into a jug to use in gravy. Put the chicken on a board and cover with foil and a clean towel or tea towel. Leave it to rest for 15-20 mins, then carve.

GRANDMA'S RUSHIN' CHICKEN

Steps:

• Preheat oven to approximately 350°F.
• In a large glass or metal dish with a lid (about 4-5 inches deep), pour rice, water, onion soup mix, mushrooms and one can of mushroom soup. Mix together with a whisk.
• If desired, cut fat off of chicken cutlets. Place on top of the rice mixture, skin-side down (if using leg quarters).
• Using your hands, cover the chicken pieces with the remaining can of mushroom soup mix. Don't be afraid to cover them in a very thick layer.
• Cover the chicken and place in the oven. After about 30 minutes, turn the chicken pieces over, cover and put back in the oven. Wait 30 more minutes, then uncover and leave in the oven for another 10 - 15 minutes, or longer if you desire crispier chicken.
• Remove from the oven, and place all chicken on a large plate. Using a wooden spoon, mix rice well. Serve hot with vegetables or a salad.