Anyway, I made this almost exactly as directed in the recipe, and the taste was out of this world. Never has Kevin so quickly exclaimed, "THIS IS DELICIOUS! 5 Bowls!!!" This roast chicken has the most amazing herbal flavor, and it extremely juicy and tender. I put lemon wedges and rosemary inside the bird, which supposedly contributes to the moisture content. The gravy, which I also made exactly as the recipe stated, was truly delicious. I served this with roasted taters, and also added a recipe for Julienne Glazed Carrots, to which I added peas, to up the veggie content. In the end, I wished I had done ONE thing differently - I wished I'd gotten a bigger chicken, so we could have had more leftovers. Honestly, this recipe is just so good. I want to try other roast chicken recipes, but I can't imagine liking another one any more than this one. It was that good...
Yield: 8 servings (serving size: 1/2 cup)
2 tablespoons reduced-calorie margarine (I used a lot less)
1/4 cup firmly packed brown sugar (I used a couple of tablespoons)
4 cups (2-inch) julienne-cut carrot
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh parsley
*1 Cup of Frozen Peas (Just throw them in with the carrots)
Melt margarine in a large nonstick skillet over medium heat; add sugar, stirring until melted.
Add carrots, salt, and pepper and cook 10 minutes, or until carrots are crisp-tender, stirring occasionally. Remove from heat. Stir in parsley.
CALORIES 57 (30% from fat); FAT 1.9g (sat 0.4g,mono 0.8g,poly 0.6g); IRON 0.5mg; CHOLESTEROL 0.0mg; CALCIUM 22mg; CARBOHYDRATE 10.1g; SODIUM 123mg; PROTEIN 0.6g; FIBER 1.9g
Cooking Light, NOVEMBER 1996
Make this. It is a perfect go-to recipe for roast chicken. 5 Bowls. No question.
Classic Roast Chicken with Gravy
Be sure the butter is softened so it combines thoroughly with the herbs.
Yield: 4 servings (serving size: 5 ounces meat and about 1/4 cup gravy)
1 (3 3/4-pound) whole roasting chicken
1 tablespoon butter, softened
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried rubbed sage
1/8 teaspoon freshly ground black pepper
2 carrots, peeled and halved
4 stalks celery, halved
1 onion, quartered
1/2 cup dry white wine
1 1/2 cups fat-free, less-sodium chicken broth
2 tablespoons all-purpose flour
3 tablespoons water
1/4 teaspoon salt
Preheat oven to 375°.
To prepare chicken, remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine butter and next 5 ingredients (through pepper) in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place carrots, celery, and onion in a single layer in a roasting pan. Place chicken, breast side up, on top of vegetables.
Bake at 375° for 40 minutes.
Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170°. Using tongs or insulated rubber gloves, remove chicken from pan, tilting slightly to drain juices. Let stand 15 minutes. Remove vegetables from pan with a slotted spoon; reserve.
To prepare gravy, place a zip-top plastic bag in a 2-cup glass measure. Pour wine into bag; add drippings from pan. Let stand 2 minutes (fat will rise to the top). Seal bag; carefully snip off bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat.
Return vegetables to pan. Add wine mixture and broth to pan; cook 10 minutes over medium heat, scraping pan to loosen browned bits. Remove vegetables from pan using a slotted spoon; discard. Combine flour and water in a small bowl, stirring with a whisk to form a slurry; add slurry and 1/4 teaspoon salt to pan, stirring constantly. Simmer 1 minute or until slightly thick.
Remove skin from chicken; discard. Carve chicken, and serve with gravy.
CALORIES 287 (39% from fat); FAT 12.4g (sat 4.4g,mono 4.3g,poly 2.3g); IRON 2.4mg; CHOLESTEROL 114mg; CALCIUM 35mg; CARBOHYDRATE 4.4g; SODIUM 721mg; PROTEIN 37g; FIBER 0.9g
Cooking Light, MAY 2006