Serves 2-3
Roasting a chicken is a lot like preparing the basics for several other dishes. You can use the chicken drippings to roast potatoes, or even roast a few straight in the pan, alongside the chicken. Alternatively, you can set aside and freeze the drippings along with the juices from the lemon to use for an excellent risotto at a later date. Finally, once you’ve pulled the meat from the bones, you can use the chicken carcass to make chicken stock by adding an onion (unpeeled for more color), a carrot, celery stick, some ginger and celery root, if at hand. Simply boil it in water for an hour, strain, let cool and skim of the fat.
Ingredients:
1 whole chicken, 4 to 5 lbs in size
3 teaspoon olive oil
1 large lemon (organic)
2 or 3 fresh thyme sprigs or 1 fresh rosemary sprig
Salt and pepper
Instructions:
Pre-heat oven to 425° F.
Oil a roasting pan.
Wash whole chicken with cold water dry with kitchen towels.
Salt and pepper inside.
Wash the lemon and halve it putting into the cavity of the bird along with the fresh herbs.
Brush the outside of the chicken with oil and sprinkle with salt and pepper.
Put the chicken on one side and let roast for 15 minutes before turning it to the other side for another 15 minutes.
Put the chicken on its back (breast on top) and cook for another 45 tp 50 minutes.
Poke the thigh with a knife to test doneness. Continue cooking until juices run clear.
Take out of the oven, cover in aluminum foil to let the juices settle.
Serve warm along with roasted potatoes or other root vegetables.
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