Chez Louis Roast Chicken Recipes

ROAST CHICKEN

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Prepare chicken by removing giblets and excess fat from cavity.
• 3. Dry thoroughly with paper towel.
• 4. Tuck the wing tips under the body.
• 5. Sprinkle cavity with Mrs. Dash® Garlic & Herb.
• 6. Lift skin from the breast by placing your hand under skin and breast and gently lifting skin.
• 7. Sprinkle breast meat with Mrs. Dash® Chicken Grilling Blend.
• 8. Place skin gently on top of seasoning.
• 9. Place onion slices on bottom of a heavy duty roasting pan. Place chicken on top of onion slices and pour orange juice over skin.
• 10. Place chicken in oven and roast until skin is a deep golden brown and crisp and the juices run clear, about 1 1/2 to 1 3/4 hours.
• 11. Remove chicken from oven and transfer to cutting board.
• 12. Skim off fat in roasting pan.
• 13. Add chicken stock and stir to remove any browned bits from the bottom of the pan.
• 14. Cook until liquid is reduced and thickened.
• 15. Press onions to extract any juices and strain gravy.
• 16. Carve chicken and serve with sauce.

ROAST CHICKEN

Steps:

• Preheat the oven to 450 degrees F.
• Place the chicken in a 12- or 14-inch cast-iron pan, breast-side up. Top with 2 tablespoons butter and generously sprinkle with salt and pepper. Roast the chicken, 5 minutes. Remove the chicken and carefully shake it to ensure that it does not stick to the bottom of the pan. Return to the oven to roast, 20 more minutes. Baste the chicken and continue to roast, basting every 5 minutes, for 30 minutes. Add the carrots, garlic and onions and continue to roast until the chicken is cooked through and an instant-read thermometer inserted in the thigh (avoiding bone) reads 155 degrees F, about 20 minutes more.
• Place the chicken on a cutting board with the vegetables. Skim the fat from the pan, leaving about 2 tablespoons. Place the pan over a burner and add the flour. Cook until browned, then add the wine. Scrape out all the pan juices and the wine-flour mixture into a small saucepan. Cook for 3 minutes, then add the cream and remaining 2 tablespoons butter, whisking. Season with salt and pepper. Slice the meat off the bird and add the cooking juices to the gravy. Place the sliced meat on a platter and sauce with the gravy. Garnish with the vegetables.