Roasted Chicken
Roasted Chicken
I was born to a Peruvian Mother and a Jewish, Canadian Father. My husband, Sam, is Jewish and from Indiana. We both had Christmas envy as children. Once we had our own children we decided to celebrate it all... Hanukkah & Christmas! Maxine & Alexis love it and it’s a great time for dinner parties at home. This year I hosted my in-laws for Christmas (I think it was their first Christmas, as they are Jewish). I made what Latins & Jews like most: roasted chicken. Crispy on the outside and deliciously moist on the inside. Cheers to multicultural families celebrating it all.
Ingredients
- 6 pounds free-range roasting chicken
- Salt/Pepper
- 1 teaspoon Herbe de Provence
- fresh thyme
- 4 lemons
- 3 heads garlic cut 1/2 crosswise
- 2 teaspoon butter melted
- 5 bacon strips
- 1 cup white wine (don't go cheap!)
- ½ cup chicken stock
Instructions
- Preheat oven to 425F. Remove the chicken giblets. Rinse the chicken inside and out. Pat dry.
- Place chicekn in a large roasting pan. Liberally salt & pepper the inside of the bird.
- Stuff the cavity with thyme, saving enough thyme to garnish the dish, 1 lemon sliced in half, and 2 halves of garlic. Brush the outside of the bird with butter and season again with salt & pepper.
- Tie the legs together with kitchen string and tuck the wing tips under the body of the bird.
- Cut 2 lemons in quarters and scatter the quarters and remaining garlic around the bird. Drape the bird with bacon slices. Roast chicken for 1 hour.
- Remove the bacon strips from the chicken. Continue roasting for 30 min.
- Move to a serving platter and cover with alum foil. Remove all but 2 tsp of the fat from the bottom of the pan.
- Add wine and chicken stock and bring to a boil.
- Reduce the heat, and simmer for 5 min, or until reduced by half.
- Slice the chicken on a platter. Garnish the platter with bacon strips, garlic thyme and lemon. Serve with gravy.
Eugenia
Now That’s the way to do it! round of applause.