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Roasted chicken

 

Cecesinnoel3

 7 months ago

I have replaced my great american recipe card. The recipe is either called Roasted Chicken or Roast Chicken. The ingredients are cornstarch, lemon juice, garlic cloves. If anyone has it, can you please share the recipe. I appreciate it very much. I was planning to make this dish tomorrow for my family.

Replies

Peanut Patty
Ola, United States
 7 months ago

Garlic Roasted Chicken with Gravy

Servings: 4

Prep time: 10 min | Cook time: 1 hour 30 min | Total time: 1 hour 55 min

Ingredients
•3 1/2 lb. whole chicken
•1 lemon, halved
•1 onion, halved
•4 sprigs fresh rosemary
•6 garlic cloves, peeled
•1/2 tsp. salt (kosher/sea is best)
•1/4 tsp. pepper
•1 cup chicken broth
•2 tbsp. fresh lemon juice
•1 tbsp. cornstarch or arrowroot
•3 tbsp. white wine
•1 shallot, finely chopped
•1/4 tsp. dried sage
•1/4 cup water

The Process
1.Preheat the oven to 400 degrees (F); spray a roasting pan with non-stick spray (if your roasting pan has a rack, spray that as well). Remove the giblets and neck. Rinse chicken inside and out under cold water; pat dry.
2.Place the lemon, onion, rosemary, thyme, and 5 of the garlic cloves in the body cavity. Place the chicken, breast-side up, in the roasting pan. Sprinkle with 1/4 tsp. of salt and pepper and rub it in a bit. Roast 30 minutes.
3.Pour the broth and lemon juice over the chicken. Reduce the oven temp to 325 degrees. Roast for about an hour, basting every 10-15 minutes, until cooked through and the juices run clear when the thigh is pierced in the thickest part, and a thermometer inserted in the thigh registers 180 degrees. Transfer chicken to cutting board; let stand 15 minutes.
4.Meanwhile, mince the remaining garlic clove. Pour the pan juices into a medium saucepan, skimming off any fat (there really wasn’t a lot so I didn’t bother) and reserving 1 tbsp. of the juices in a small bowl. Dissolve the cornstarch in the small bowl of reserved liquid. Add the wine, minced garlic, shallot, sage, 1/4 tsp. salt, and water to the saucepan; bring to a boil and boil for 5 minutes. Reduce the heat to low and whisk in the dissolved cornstarch; cook, stirring constantly, until the gravy thickens, about 1 minute. Remove the lemon, onion, and herbs from the cavity and discard; carve the chicken and serve with gravy.

Note: Obviously, you’ll want to remove/not eat the skin if you’re trying to cut the most calories/fat, but otherwise leave it on because it’s yummy!

Nutrition info:

Serving size: 1/4 chicken with 1/4 cup gravy
Calories: 311
Fat: 12g
Carbohydrates: 4g
Fiber: 0
Protein 45 gr

---------------

Garlic Roasted Chicken with Herb-Lemon Gravy

I hope you enjoy this as much as my husband and I do. I've done
this with turkey at Christmas and it turned out equally delicious. Dave & Cath

Makes 6 Servings

Ingredients
One 3 lb, 8 oz chicken, skinned
1 medium onion, halved
4 rosemary sprigs
1 medium lemon, halved
4 thyme sprigs
6 garlic cloves, peeled
1 cup low-sodium chicken broth
2 tablespoons lemon juice
1 tablespoon cornstarch
2 tablespoons dry white wine
1 tablespoon minced scallion
1 tablespoon reduced-sodium soy sauce
1/4 teaspoon dried sage leaves (optional)

Preheat oven to 400 degrees. Spray broiler rack in roasting pan with
nonstick cooking spray. Remove chicken giblets and neck from body cavity.
Rinse chicken with cold running water inside out; pat dry with paper towels.
Arrange lemon halves, onion, rosemary, thyme and garlic in body cavity.
With poultry string tie legs together. Transfer chicken, breast side up, to
rack in roasting pan. Roast 30 minutes. Pour broth and lemon juice over chicken.

Reduce heat to 325 degrees. Make a foil tent over chicken. Roast about
1 hour longer, basting frequently, until meat thermometer inserted into center
of inner thigh (not touching bone), reaches 180-185 degrees). Transfer chicken
to carving board. Let stand 15 minutes. Meanwhile, pour pan juices into a medium
saucepan, reserving 1 tablespoon liquid. In small bowl, with whisk, dissolve cornstarch
in reserved liquid. Add 1/4 cup water, wine, scallion, soy sauce and sage to saucepan.
Bring to a boil, boiling for 5 minutes. Reduce heat to low. Whisk in dissolved
cornstarch. Cook, stirring constantly, about 1 minute until gravy
thickens. Carve chicken and serve with gravy.

PER SERVING: 195 Calories/7 g Fat/185 mg Sodium
6 g Carbohydrate/0 g Fiber/26 g Protein