4-5 pound roaster Chicken, defrosted, washed and gizzards removed
1 head of garlic
1 whole lemon cut in 1/2
Gluten Free seasonings of choice
butter or olive oil
salt and pepper
Carrots, onion or any fresh vegetables you like for pot or pan.
Veggies or salad
Preheat oven to 350 degrees
- Place clean defrosted chicken in a large ovenproof baking dish
- Rub with olive oil or butter
- Rub in seasonings
- Place garlic and lemons in the cavity
- Bake in preheated oven basting often for apx 1 1/2 hours or until juices run clear.
- I put a meat thermometer into the thickest part of the thigh at the end to check for doneness. It should read 190/poultry.
- Take out the lemons and discard, and pull out the garlic. We squeeze out the roasted bulbs and mix them into the mashed potatoes, with a tiny bit of butter and some milk!
- Then remove the chicken to a platter and cover with foil.
Boiling Instructions: and how to make Homemade Chicken Stock
- Place whole cleaned chicken in a very large soup pot.
- Fill the pot with water to cover the chicken
- Add chopped carrots, celery, onions, garlic as you prefer for flavor
- Season with salt and pepper
- Boil gently for 1-2 hours or until done and falling apart
- Remove from pot and debone the chicken
- Now I strain and chill the broth. The next day I remove the fat and you have Homemade chicken stock.
- I freeze and label some and keep one in the fridge for soup or gravy
To make Gravy from a Roasted Chicken and Gluten Free Roux
Turn your heat on medium low, skim the fat from the roasting pan, add some water, scrape up all the browned bits and simmer for a few minutes. ( I use the same pan or you can transfer drippings to a sauce pan)
Mix 2 Tablespoons of cornstarch in a small bowl with a cup of water until smooth. Add cornstarch mixture to your drippings and whisk on a low simmer until smooth and thickened, adding water as needed.
Or you can make a Roux by adding 2-3 tablespoons of sweet rice (glutinous) flour to your drippings and whisk until smooth. Simmer for a minute or two. Add milk or water a little at a time and keep whisking over low heat until thick and smooth.
Season with salt and pepper.