Roast chicken for dinner!
I'm going to make roast chicken for dinner. My recipe for roast chicken & veggies:
1 whole roaster
4-6 medium white potatoes, peeled and sliced 1/2 inch thick
1 medium onion (white or yellow), peeled and quartered
2 carrots, peeled and cut into long narrow strips
1 or 2 ribs of celery, broken into 4 pieces
Poultry seasoning
Extra rosemary
Spray large roasting pan with PAM or other non-stick spray. Lay potato slices in an even layer in the bottom of pan. Remove giblets & neck from chicken cavity, set aside. Wash chicken inside and out. Remove excess fat deposits and pinfeathers. Put chicken on top of potatoes. Loosen breast skin and place excess chicken fat between breast meat and skin. The breast meat tends to be dry and flavorless, and this helps prevent that. Put three of the onion quarters inside main body cavity. Put other onion quarter in neck cavity. Season chicken well with poultry seasoning (and extra rosemary, if desired). Arrange carrot and celery pieces around chicken. Add about 1 cup of water or chicken broth. Cover. Roast at 375 F until done. I don't know how long it takes, but I generally allow a couple of hours for this dish. I just check the meat thermometer and take the chicken out when the thermometer reads "Poultry".
Wash neck and giblets. Put neck and giblets, except for liver, in a small saucepan with water to cover. Simmer until done. Some people add seasoning and perhaps a chopped onion, but I don't. Use as chicken broth.
Fry chicken liver in butter. Serve to husband, who thinks it's a treat. Watch in amusement as he fights the cat (who also thinks it's a treat) for it.
This roast chicken dish makes flavorful, tender, moist chicken, without added fat. The potatoes are simply lovely, they soak up the chicken flavor. The carrots and celery add a lot of flavor, and we always fight over the carrots. Don't put more than three carrots in this dish, though, or it will be much too sweet. This is very nearly a complete meal as is. Side dishes can include a tossed green salad with oil and vinegar dressing, rolls/biscuits/cornbread, and possibly fresh fruit for dessert.
I do not season my dishes with salt and pepper as I cannot eat pepper, and my husband and daughter dislike salty foods. However, this dish would probably be improved by adding a bit of salt and pepper. The potatoes, at least, need some salt at the table.
1 whole roaster
4-6 medium white potatoes, peeled and sliced 1/2 inch thick
1 medium onion (white or yellow), peeled and quartered
2 carrots, peeled and cut into long narrow strips
1 or 2 ribs of celery, broken into 4 pieces
Poultry seasoning
Extra rosemary
Spray large roasting pan with PAM or other non-stick spray. Lay potato slices in an even layer in the bottom of pan. Remove giblets & neck from chicken cavity, set aside. Wash chicken inside and out. Remove excess fat deposits and pinfeathers. Put chicken on top of potatoes. Loosen breast skin and place excess chicken fat between breast meat and skin. The breast meat tends to be dry and flavorless, and this helps prevent that. Put three of the onion quarters inside main body cavity. Put other onion quarter in neck cavity. Season chicken well with poultry seasoning (and extra rosemary, if desired). Arrange carrot and celery pieces around chicken. Add about 1 cup of water or chicken broth. Cover. Roast at 375 F until done. I don't know how long it takes, but I generally allow a couple of hours for this dish. I just check the meat thermometer and take the chicken out when the thermometer reads "Poultry".
Wash neck and giblets. Put neck and giblets, except for liver, in a small saucepan with water to cover. Simmer until done. Some people add seasoning and perhaps a chopped onion, but I don't. Use as chicken broth.
Fry chicken liver in butter. Serve to husband, who thinks it's a treat. Watch in amusement as he fights the cat (who also thinks it's a treat) for it.
This roast chicken dish makes flavorful, tender, moist chicken, without added fat. The potatoes are simply lovely, they soak up the chicken flavor. The carrots and celery add a lot of flavor, and we always fight over the carrots. Don't put more than three carrots in this dish, though, or it will be much too sweet. This is very nearly a complete meal as is. Side dishes can include a tossed green salad with oil and vinegar dressing, rolls/biscuits/cornbread, and possibly fresh fruit for dessert.
I do not season my dishes with salt and pepper as I cannot eat pepper, and my husband and daughter dislike salty foods. However, this dish would probably be improved by adding a bit of salt and pepper. The potatoes, at least, need some salt at the table.