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Рецепт Roasted Chicken with Root Vegetables and Cider Gravy
by Robyn Savoie

Roasted Chicken with Root Vegetables and Cider Gravy

This is a basic, foolproof recipe for everyone's favorite Sunday-Night Dinner.

This recipe is endlessly adaptable -- replace the potatoes with turnips, parsnips or celery root. Use chicken broth in place of the cider, add lemons to the filling of the chicken cavity. Better yet! You can do as I did, use a rotisserie. I had a craving for rotisserie chicken so I adapted the original. All I did was follow the directions below with these changes:

1.) Mix 1 tbsp. fresh thyme with softened 2 tbsp. butter and smear under the skin. Fill cavity as instructed, adding one-half rough chunk Cortland apple. Rotisserie for 2 hours, check internal temperature; thigh should be 180°F. Remove from spit, cover and let rest 15 minutes.
2.) For the vegetables I seasoned with a little black pepper and salt, placed in a greased 2-quart casserole with the cider and baked, covered at 400°F for 45 - 50 minutes. To thicken the sauce, I mixed 2 tablespoons cornstarch with 1 cup apple cider. Added to pan dripping's. Whisked until thickened and cooked for another 3 minutes.

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Подготовка: США American
Приготовление: Порций: 6

Ингредиенты

  • 4 Lb. Whole Chicken, Cleaned, Fat Removed & Patted Dry
  • Salt and Pepper To Taste
  • 4 Whole Garlic Cloves, Smashed
  • 1 Handful Fresh Thyme Sprigs
  • 2 Tbsp. Unsalted Butter, Softened
  • 1 Lb. Red Potatoes, Unpeeled & Cut Into 8 Chunks
  • 1 Medium Onion, Coarsely Chopped
  • 5 Stalks Celery, Cut Into 2 Inch Sticks
  • 1/2 Lb. Carrots, Peeled & Cut Into 2 Inch Sticks
  • 2 Cups Apple Cider

Инструкции

  1. Preheat oven to 400°F. Set V-rack in a large roasting pan.
  2. Season cavity with salt, pepper, garlic and 1/2 fresh thyme sprigs. Smear chicken skin with butter; set on rack in pan. Surround chicken with vegetables, season with salt and pepper; pour cider over vegetables.
  3. Roast 1 hour 45 minutes, until vegetables are tender and juices run clear when chicken leg is pricked with knife. The thigh meat should register 180°F on an instant-read thermometer.
  4. Remove chicken to a platter. Using a slotted spoon, transfer vegetables to platter around the chicken. Set roasting pan over high heat and bring pan juices to a boil, scraping up the browned bits on the bottom and sides of pan. Cook, uncovered, 5 - 10 minutes, until liquid is reduced by half. Pour into gravy boat and serve with chicken.