i rated this a 2 only because of all the additions i had to make. as is, its barely even a recipe. i used a 7lb chicken. i stuffed butter and garlic under the skin, and rubbed the outside with olive oil. i seasoned the inside and outside with salt, pepper, and dried thyme. i stuffed the cavity with a quartered lemon, fresh rosemary sprigs, garlic, chopped celery, and a quartered onion. i poured 4 cups of chicken broth and 1 cup of dry white wine into the roasting pan. roasted for about 2 hours and 45 min on 350, then 15 more min on 450 to brown the skin. basted every 20 minutes. i ended up having to add another 2 cups of broth so it didnt cook dry. fried up some bacon and sauteed portobello mushrooms and onions. let chicken sit 15 min after removing from oven! when the chicken was done, i mixed up 2tbs of cornstarch with COLD water, and then added 2 cups of the chicken drippings from the pan. cooked on med heat until it made a nice gravy. thin with water if necessary. added crumbled bacon to the gravy. served chicken sliced with mushroom/onion mixture on top and a spoonful of gravy over that. the breast meat was extremely moist, and the gravy was very flavorful. if you follow the recipe as is, you get a chicken that smells good while cooking, but is very bland.
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i rated this a 2 only because of all the additions i had to make. as is, its barely even a...