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Chicken good.

We’ve been having a lot of chicken lately.  Not your average boring chicken breasts, but real, honest-to-goodness whole roasted chickens.  “Roasted chicken?” you may say, “but that’s such a huge pain in the butt!  I only make that for special occasions!”  You would be wrong, though, because it’s unbelievably easy to make.  No really.  Trust me, I am a lazy, lazy woman and I can still manage to do it.

Roasted Chicken

You’ll need:

  • A whole chicken, about 4 lbs or so
  • Roasting pan
  • Salt
  • An onion (adds flavor and aroma to the chicken)
  • An apple (keeps the chicken moist and adds a nice flavor to the drippings)

And here we go!

  1. Preheat the oven to 425F.
  2. Remove the guts from the chicken (you can use them elsewhere if you’d like; mine go in the garbage, yuck).
  3. Rinse the chicken inside and out, pat dry, and place onto the roasting pan.
  4. Rub around 2 tbsp salt all over the chicken skin.
  5. Quarter the onion and the apple, and stuff into the chicken cavity.
  6. Put the chicken into the oven.
  7. After 15 minutes, turn the temperature down to 350F and cook until the white and dark meat are 165F (about another 1:15 to 1:30, depending on how big your chicken is).
  8. Go do something else.
  9. Once the chicken hits temperature, remove it from the oven and let it rest for 15 minutes.
  10. Carve and enjoy!

If you fancy gravy, the drippings make a delicious gravy as well.

Poultry Gravy

You’ll need:

  • Pan drippings from chicken or turkey
  • Corn starch
  • Water
  • Gravy Master™ (optional)

And here we go!

  1. Strain gravy if desired (I usually just keep whatever’s in the pan and spoon around the large chunks)
  2. Mix together some cornstarch and water until dissolved (an approximate ratio is 2 tbsp corn starch to 1 cup water, but I never measure this).
  3. Put pan containing drippings on stovetop over low heat, stirring constantly.
  4. Stir in some of the cornstarch-water mixture and allow to thicken.  If the gravy seems too thick, add water alone.  If it’s too thin, add more cornstarch to the mixture and then pour in (by adding the cornstarch to the water, you’re avoiding lumpy gravy).
  5. (optional) Add Gravy Master™ to taste, usually about 1 tsp
  6. Spoon over your meal and enjoy.

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