I didn't get a photo of this one but the pictures at Dinners for a Year and Beyond where I found the recipe are pretty good so you can check there to see what it should look like. I halve the recipe to make one chicken. The spice rub was pretty good, not too overwhelming. I didn't have any mashed potatoes so I skipped making the gravy. The chicken was tender, especially the dark meat. The breast meat seemed really moist and tender while I was cutting but seemed a tiny bit dry by the time I ate it and after rereading the recipe I realized it said to cover with foil after it came out of the oven, maybe that would have helped the breast meat stay juicier.
Here is the halved recipe
Spicy Slow Roasted Chicken and Gravy
for chicken
1 (5-7 pound) whole chicken
2 teaspoon salt
2 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1/2 teaspoon pepper
1/4 teaspoon garlic powder
for gravy - (full recipe, I didn't try this)
1/4 cup of pan drippings from chickens
1/4 cup flour
2 cups chicken stock
1 cup milk
salt and lots of pepper to taste
Preheat oven to 250 degrees. Wash chicken and remove giblets. Place chicken in a roasting pan.
(I used a 9x13 glass pan lined with heavy duty aluminum foil.) Set aside.
Combine all the spices in a small bowl. Rub the spice mixture on the chicken, both inside and out.
Roast the chicken, uncovered, at 250°F for 4 - 4 1/2 hours or until the internal temperature is about 170 degrees. After the second hour, baste the chicken occasionally (about every 30 minutes or so) with pan juices. The pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown. Remove the chicken from the oven and cover with foil. Let the chickens rest about 10 minutes while you make the gravy.
Meanwhile, for the gravy, add the drippings to a saucepan over medium high heat. When heated, whisk in the flour and cook for about 1 minute. Gradually add the stock and milk and whisk to combine. Bring to a boil, then reduce heat and simmer until gravy thickens. Season to taste with salt if necessary.
To serve, carve chicken and place on a large platter. Pass gravy with chicken.
Here is the halved recipe
Spicy Slow Roasted Chicken and Gravy
for chicken
1 (5-7 pound) whole chicken
2 teaspoon salt
2 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1/2 teaspoon pepper
1/4 teaspoon garlic powder
for gravy - (full recipe, I didn't try this)
1/4 cup of pan drippings from chickens
1/4 cup flour
2 cups chicken stock
1 cup milk
salt and lots of pepper to taste
Preheat oven to 250 degrees. Wash chicken and remove giblets. Place chicken in a roasting pan.
(I used a 9x13 glass pan lined with heavy duty aluminum foil.) Set aside.
Combine all the spices in a small bowl. Rub the spice mixture on the chicken, both inside and out.
Roast the chicken, uncovered, at 250°F for 4 - 4 1/2 hours or until the internal temperature is about 170 degrees. After the second hour, baste the chicken occasionally (about every 30 minutes or so) with pan juices. The pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown. Remove the chicken from the oven and cover with foil. Let the chickens rest about 10 minutes while you make the gravy.
Meanwhile, for the gravy, add the drippings to a saucepan over medium high heat. When heated, whisk in the flour and cook for about 1 minute. Gradually add the stock and milk and whisk to combine. Bring to a boil, then reduce heat and simmer until gravy thickens. Season to taste with salt if necessary.
To serve, carve chicken and place on a large platter. Pass gravy with chicken.
No comments:
Post a Comment