Two Whole Roasted Chickens Food

TWO WHOLE ROASTED CHICKENS + CHICKEN GRAVY

Steps:

• Preheat oven to 425˚F with a rack in the lower third of the oven (you want the whole chicken to be in the center of the oven).
• Line a large roasting pan with onion slices, drizzle with olive oil.
• Remove giblets from chickens and pat dry inside and outside with paper towels. Season inside each chicken with 1/2 tsp salt and 1/4 tsp black pepper then stuff each with 2 lemon quarters, 1/2 of garlic head and 2 sprigs rosemary.
• Place chicken over the onions breast-side-up. Tie legs together and tuck the wings under the chicken so they don't scorch.
• Melt butter and brush top and sides of chicken and immediately season each chicken with 2 tsp salt and 1/2 tsp black pepper. Butter and season chickens one at a time so the butter doesn't solidify making it difficult for seasoning to stick.
• Bake at 425˚F for 1 hour and 45 minutes to 2 hours, depending on the size of your chicken or until the internal temperature at the deepest part of the thigh reaches 165˚F, and juices run clear when you cut between the leg and the thigh.* Rest chicken for 15 minutes after it comes out of the oven before slicing and serving.
• Strain pan drippings through a fine sieve and discard the solids. The drippings sit for a minute and you'll notice the fat will float to the top. Spoon off 4 Tbsp of fat and add that to a small saucepan. Skim off and discard any remaining excess fat on your drippings.
• Place the saucepan with fat over medium heat then add 2 Tbsp flour and whisk to combine. Continue whisking for 1-2 minutes until lightly golden. Add 1 cup of pan drippings and whisk until thickened and bubbling. Add water or milk to desired taste and consistency. I added about 1/2 cup milk. Bring back to a simmer, whisking constantly then remove from heat.

PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

DOUBLE ROAST CHICKEN

Steps:

• Heat oven to 425 degrees. Arrange about half of each of the vegetables in a 12-by-18-inch roasting pan. Place chickens over vegetables in pan; sprinkle cavities with salt and pepper. Fill each cavity with onion, lemon, and thyme. Tie legs together with kitchen twine. Arrange remaining vegetables around chickens.
• Spread butter over chickens; sprinkle with salt and pepper. Roast until the skin is deep golden and crisp and the juices run clear when the skin is pierced, tossing the vegetables occasionally as they cook, 1 to 1 1/2 hours. An instant-read thermometer inserted into the breast should read 180 degrees. Remove from oven, and serve.

TWO WHOLE ROASTED CHICKENS

Steps:

• Preheat oven to 450 F.
• Wash and dry potatoes and apples, no need to peel either. Peel onions.
• Cut potatoes and apples and onions into 2" squares (remove apples' cores).
• Add all fruits and vegetables to the bottom of the roasting pan making sure they cover the whole bottom but only in one layer (as shown in photo above).
• Add salt, pepper, 1 Tbsp of olive oil and maple syrup to fruits and vegetables and mix well with your hands to make sure all are covered in marinade. Then redistribute again to form an even layer. Spread thinly cut up butter all over the place and place roast rack on top.
• Paper-towel dry chickens, hold over roasting pan, and use your hands to cover each chicken with 1 Tbsp of avocado oil while excess drips into roasting pan.
• Salt and pepper chickens generously all around and place on roasting rack, then add thyme all over the place.
• Place roasting pan with both chickens on the middle shelf in the oven, immediately reduce heat to 400F (
• Once out of the oven, let rest for at least 10 minutes before cutting into it.

WHOLE ROASTED CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Chop apple and one onion into large chunks. Stuff into cavity of chicken along with the garlic (peeled). Save any apple chunks that won't fit.
• Spray 9x13 baking dish with nonstick cooking spray. Place chicken back-up into baking dish. Baste chicken liberally with olive oil, then sprinkle with dried seasoning of your choice.
• Chop the carrots into 1-1.5" pieces. Chop the potatoes and remaining onion into similar-sized pieces and place into baking dish around the chicken. Add any leftover apple.
• Pour half of the can of chicken broth over vegetables in the dish. Season vegetables with sea salt and freshly ground pepper to taste.
• Bake in preheated oven for 60-80 minutes, or 20 minutes per pound of chicken.
• Halfway through baking, add the remaining half can of chicken broth to the pan.
• Cool for 5 minutes, covered with aluminum foil, before serving.

MOIST ROASTED WHOLE CHICKEN

Steps:

• Preheat your oven to 450 degrees before starting to prepare the chicken.
• Place the whole chicken into a medium sized baking pan.
• Rub the entire bird with the olive oil.
• In a small bowl combine the salt, pepper, oregano, basil, and paprika, then sprinkle evenly over chicken.
• In the preheated oven bake the chicken for 20 minutes.
• Lower the oven to 400 degrees.
• Continue baking for 40-50 minutes, or until golden brown and juices run clear.
• If your chicken looks like it is browning too quickly, Lay a sheet of tin foil over the top loosely and it will slow down the browning for you.
• Let the chicken rest in it's juices for at least 10 minutes before carving and serving. (This let's the bird reabsorb some of the juices and helps to make it even more moist.).