Roast Chicken With Savoury Sauce Food

SAVORY RUBBED ROAST CHICKEN

Steps:

• Preheat oven to 350°. In a small bowl, mix the first eight ingredients., Pat chicken dry and place on a rack in a roasting pan, breast side up. Rub seasoning mixture over the outside and inside of chicken. Place onion inside cavity. Tuck wings under chicken; tie drumsticks together., Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

SAVORY ROASTED CHICKEN

Steps:

• Place chicken on a rack in a shallow roasting pan. Carefully loosen the skin above the breast meat. Combine the onion salt, thyme, savory, orange zest and pepper; rub half of the herb mixture under the loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture., Bake at 375° until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours. Let stand for 10-15 minutes. Remove skin before carving. Skim fat and thicken pan juices for gravy if desired.

SAVORY HERB ROASTED WHOLE CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees Celsius).
• Remove the giblets from the inner cavity of your chicken (heart, liver, neck, etc). Sometimes this will be in a little bag and sometimes they will be in there on their own. Trim any fat you do not like and remove any remaining feathers. Cut off the butt off the chicken with a sharp knife or culinary scissors.
• Wash the THAWED chicken well inside and out and pat dry. You may wish to place a little salt in your hand and scrub the chicken well. This works like an abrasive.
• Line your roasting pan with aluminum foil. Spray roasting pan with cooking spray and place chicken BREAST SIDE UP into pan.
• Salt and pepper outside and inside of chicken liberally.
• Mix in small bowl softened butter (not melted), garlic, seasoned salt, dash of pepper and dried Italian seasonings (rosemary, basil, thyme, oregano, etc) or fresh herbs from your garden.
• Reach under the breast skin of the chicken and place butter mixture between the skin and breast meat on both sides. Then, rub the entire bird with the butter herb mixture and/or olive oil.
• Place inside the cavity of chicken 3 - 4 whole garlic cloves, a few sprigs of rosemary and fresh herbs of choice (thyme, basil, oregano, etc) and onion cut into quarters. If you have a fresh lemon, cut into quarters and add in the cavity as well.
• Truss your chicken's leg together with butcher twine. Tuck the chicken's wing under the breast of the chicken. (optional step but it makes your chicken look beautiful)
• Arrange potatoes and carrots around the edge of chicken in roasting pan.
• Salt and pepper the chicken liberally and also the potatoes and carrots.
• Add cooking wine and chicken broth and mix around the edges of the chicken into the roasting pan.
• Put lid or aluminum foil over dish and place whole chicken into the preheated oven on the middle shelf in the oven and bake for 45 minutes. After 45 minutes into the cooking time, take off lid or aluminum foil and cook uncovered.
• Baste chicken approximately every 15 minutes while cooking after you remove the aluminum foil lid. If you have an uneven oven, turn the chicken midway in the cooking process so it browns evenly on all sides.
• Approximate Cook Time: Depends on weight of chicken- (unstuffed at 375-degree F/190 degrees Celsius) A) 2 1/2-3-pound whole chicken- approximately 1 and 1/4 hours to 1.5 hours B) 3-4-pound whole chicken- approximately 1.5 to 1 and 3/4 hours C) 4-6 pounds whole chicken - approximately 1 and 3/4 hours to 2.5 hours
• Check the temperature of your chicken in the meaty section of the chicken thigh. Do not let the thermometer touch the bone and it should not be near the skin. It needs to be in the middle meaty section of the thigh. If the temperature is at LEAST 165 degrees F in the thigh, the juices run clear and your chicken is golden brown, remove the chicken from the oven and allow to rest for 15 minutes UNCOVERED. (if you cover your chicken during the resting period, the skin will become soggy) The temperature of your chicken will raise while resting.
• However, If your chicken thermometer reads less than 165 degrees F, allow your chicken to continue to roast in the oven and recheck the temperature. Reset your timer for a few minutes so you do not forget about it.
• Please use the times listed above as a guide for length of time need for cooking. As a general rule, calculate a cooking time of 20 minutes per pound of meat plus an additional 10 - 20 minutes at a temperature of 375ºF (190ºC). The goal should be a lovely golden-brown chicken. The meat thermometer should read approximately 165-170 degrees when it is done as the chicken will continue to cook when removed from oven. Your chicken should be juicy and the juices should be clear in color when it is carved.
• Carve the chicken and place potatoes and carrots on dishes. Savory Herbed Roasted Chicken is lovely served with a light salad for a delicious weekend meal. Enjoy!

PAN-ROASTED CHICKEN IN CREAM SAUCE

Steps:

• Season the chicken parts aggressively with salt. Set a Dutch oven or large, high-sided sauté pan over high heat, and swirl the olive oil into it. When it is shimmering and about to smoke, turn the heat to medium high, and working in batches, add the chicken to the pan, skin-side down, setting the pieces aside to rest when they are golden and crisp on one side and just kissed by the heat on the other, approximately 30 minutes for all the meat.
• Discard all but 2 tablespoons of fat in the pan, then return it to medium-high heat and add the mushrooms, tossing to coat them with fat. Cook, stirring often, until the mushrooms just begin to soften, approximately 3-4 minutes, then remove the pan from the heat. Add the Cognac, and carefully ignite it with a match, or simply cook it on very low heat until the alcohol has evaporated and the mushrooms are glossy.
• Scrape the mushrooms to the sides of the pan, then add to it the chicken pieces, arranged in a single layer if possible. Pour 1 to 1 1/2 cups of chicken stock around the chicken. It should rise about halfway up each piece. Lower heat to medium, allow the mixture to come to a low simmer, then put a lid on the pan and allow the mixture to cook slowly until the meat has cooked through, approximately 15 minutes.
• Remove the lid from the pan, and transfer the chicken pieces to a platter to rest. Turn the heat to medium high, and allow the chicken stock to reduce by 1/3, then add the heavy cream, and stir to incorporate. Let this mixture simmer for a minute or 2 until it starts to thicken, then add the Madeira, and swirl again to combine.
• Continue cooking the sauce until it can enrobe the back of a spoon, approximately 2-3 minutes more, then stir in the butter, crème fraîche and chopped savory and stir to combine. Turn the heat off, add the tarragon, stir one more time and then return the chicken pieces to the pan. Spoon some sauce over the chicken, sprinkle with the parsley and serve.

ROAST CHICKEN WITH SAVOURY SAUCE

Steps:

• Preheat the oven to 200C/gas 6/fan 180C. Carefully loosen the skin over the breast of the chicken and ease a slice or two of the prosciutto and sprig of rosemary under the skin to cover each breast. Choose the fattiest parts of the prosciutto, as the idea is for it to baste the breast meat and keep it from drying out too much. Chop the remaining prosciutto and put it in the cavity of the chicken with the onion, sage and the rest of the rosemary. Use wooden cocktail sticks to close the cavity.
• Choose a baking dish that will just hold the chicken comfortably, drizzle the base with 1 tbsp of the oil and put in the chicken, breast side up. Pour over the remaining oil and season thoroughly. Roast for 11⁄4 hours, basting from time to time with the white wine, until the juices from the chicken have no trace of blood in them when the thigh joint is pierced with a knife.
• While the chicken is roasting, start the sauce. Tip the garlic, parsley leaves, livers and anchovies into the bowl of your food processor with the soppressa or salami, if using. Whizz until everything, including the parsley leaves, seems amalgamated.
• When cooked, lift the chicken on to a carving board, cover with foil and let it rest for 15 minutes. Pour the olive oil from the juices left in the roasting pan into a small saucepan - you should have about 4-5 tbsp. Put the pan over a low heat and gradually add the liver mixture, stirring to blend with the oil. Cook, stirring continuously until the sauce changes from a raw to a cooked colour. Pour in the lemon juice, stir, then add the white wine, and when that has evaporated, add the vinegar. After 10-12 minutes cooking, taste and season with salt and freshly ground black pepper.
• Return the sauce to the cleaned food processor bowl, give it all a second whiz and return to the pan. Back on the heat, continue to stir and cook the sauce, adding water, a little at a time, until you achieve a velvety texture and a thick pouring consistency. Keep the sauce warm over a pan of simmering hot water while you joint the chicken.
• Discard the backbone, carve the legs into thighs and drumsticks, and cut each breast into two, so diners get a bit of each. Discard the flavourings from inside the cavity. Add half the chopped parsley and lemon zest to the sauce and pour into a serving bowl, scatter with the rest of the parsley and lemon zest and serve with the chicken.

SAVORY CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese.
• Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.

JUICY ROASTED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.