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Recipe #1: Roast Chicken
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Short Description: Recipe #1:. Roast Chicken. 3 roasting chicken (about 3-4 pounds). Salt and pepper, to taste. 1 lemon, halved. 2 tablespoons butter. 2 tablespoons olive oil ...
Content Inside: Note: You cook recipe #1 and recipe #2. You will use these two recipes to make the four meals listed on page four. Recipe #1: Roast Chicken 3 roasting chicken (about 3-4 pounds) Salt and pepper, to taste 1 lemon, halved 2 tablespoons butter 2 tablespoons olive oil 2 cups of water Flour Preparation 1. Preheat oven to 425°F. 2. Rinse chicken inside and out, then pat dry. Remove excess fat from the cavities and season with salt and pepper. Place half of the lemon inside. Tie legs together with kitchen string and place in a roasting pan. 3. In a saucepan, melt the butter with the olive oil over low heat. Squeeze the remaining lemon half into the mixture. Brush over the chicken. Season with salt and pepper. Bake in the center of the oven, basting often with the drippings, until juices run clear when the thigh is pierced with a sharp knife, about 45 minutes or the temperature should be 165°F when a meat thermometer is placed in the thickest part of the thigh. 4. Remove chicken from the oven and transfer to a carving board; let rest for 10 minutes. Remove the lemon from the cavity and squeeze it into the pan juices. Stir in the water. Bring the pan juices to a low boil, scraping up the brown bits, and cook until the sauce is reduced, about 2 minutes. Remove fat from the sauce and place in small pot. Add flour to make a paste ( like peanut butter) . Now add back slowly to chicken broth to thicken and make gravy. Let simmer for a few minutes and the cool for later use
