I live in the sunny okanogan valley - I am a retired Resort Services Director, love collecting receipes and cooking but am a diabetic so some times i can only collect We are shocked and saddened by her passing and there is a thread for expressing your condolences. November 4th, 2013: Our community lost a wonderful friend when Dorothy passed away on October 24th, 2013. Gravy can also be made without the giblets, just whisk up the brown bits in the roaster and add 1 cup of hot water and make a slurry of cold water and either flour or corn starch, add the slurry and whisk, cook the same as above adding a little more water if necessary. (We like ours very thick) Whisk and pour into gravy boat and serve hot with the roast chicken.Pour off as much fat as possible from the roaster, take a whisk and move up any bits and pieces of stuffing/chicken stuck to the bottom, remove any large pieces of skin, add the giblet mix from the blender, whisk around place in 450☏ to 500☏ degree oven until bubbly, about 10 minutes add a small amount of hot water if necessary if it is too thick until it is the consistancy you want, cook another 5 minutes.Blend to liquefy level, add 3 or 4 tablespoons flour or corn starch and blend to mix well.Chop the giblets and pick any meat off neck bones, add to a blender and add the liquid.In the meantime, if you wish to make giblet gravy, take the giblets (and neck if it's there), place in a saucepan, cover with water, add salt and pepper and a little poultry seasoning if you wish, bring to boil, reduce heat and simmer for at least an hour.Once the chicken is well browned, remove to platter, cover with foil and let rest.If the juice is not yet clear, roast a little longer and check again.At about 2 hours, carefully lift the aluminum foil and poke the chicken with a fork, if the juice runs clear, remove the foil and roast a further 30 minutes to brown the skin to golden.Reduce the heat after 15 minutes to 350f degrees and roast for approximately 2 hours.Place the roaster on the middle rack of the oven and roast at 400f degrees for 15 minutes.If the bird is not completely covered (except for the underside) Use a third piece to finish covering.Tuck the foil tightly to the chicken so it is touching the bottom of the roaster but not under the bird.Take two lengths of aluminum foil, place one piece over the chicken lengthwise, take the other piece and place it sideways over the first piece.Rub the butter all over the outside of the chicken making sure to cover the whole outside surface.Take a length of kitchen string and tie the ends of the legs as close together as possible.If necessary secure the neck skin with a pick.Loosely pack the stuffing mix into the main cavity and any left into the neck cavity folding the skin over it.Sprinkle salt and fresh ground pepper inside the cavity and all over the outside.Dry thoroughly inside and out with paper towel.Rinse chicken inside and out with cold running water.Check inside the chicken for giblets, remove and set aside.Add chopped water chestnuts, onion and poultry seasoning, mix thoroughly and set aside.Empty contents of stuffing box, both the bread crumb and seasoning envelopes, into a medium bowl.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |