I love to play with my food. One of the ways I indulge that passion is by constantly tweaking recipes. Although sometimes we end up with a nasty surprise and have to order a pizza for dinner, for the most part, I end up with great results. This is a variation on the theme of Roast Chicken, one which you’ll see often at Feeding the Famished.
Garlic Rosemary Roast Chicken Recipe
1 3.5-4 lb roasting chicken
1 lemon, quartered
4 large sprigs rosemary
1/2 head garlic, cloves separated but not peeled, cut in half
4 T. Olive oil
1 tsp Italian Seasoning
2 T. flour
1/4 c. very dry Sherry
Heat oven to 425°F. Wash and pat chicken dry, removing the heart and gizzards if present. Place on rack in roasting pan. Stuff with lemon quarters, rosemary and garlic.
Drizzle olive oil over chicken, rubbing over all areas. Sprinkle with Italian Seasoning.
Roast chicken for 30 minutes. Pour water into roasting pan until it just touches the underside of the chicken. Reduce oven temp to 375°F. Roast for another 45 minutes. Typically, a stuffed chicken requires 15 minutes per pound. Insert thermometer into thigh; it should register 170º, or if you cut into it, the juices run clear. Continue roasting until you get there. Every chicken has its own personality and times may vary. Remove chicken, place on grooved cutting board and cover with foil somewhere between a tight wrap and a warm cuddle for 15 minutes.
Pour accumulated broth from pan into small sauce pan or Windsor pan. Bring to boil. Strain herbs and garlic out into medium pot and return to Windsor pan. Add Sherry. Combine flour with 4 tablespoons sauce, or more as needed, in small bowl, whisking until smooth. Return mixture to sauce pan, whisking and smoothing. Simmer until ready to serve.
(As always, save the carcass to make chicken broth. The rosemary-garlic combination makes a particularly good one! You may find that recipe on this site.)