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Roast Chicken 24

A home-style Roast Chicken 24 made with Free Range Chicken, Salted Butter Softened, All Purpose Flour, and Chicken Broth. Keep it handy for the next time you cook it.

Ingredients

• 5 1/2 lb
• 1/4 lb
• 2 tbsp
• 1 1/2 cup

Method (preview)

1. 1

   Preheat oven to 425 degrees F. Rinse the chicken with cool water, inside and out.

2. 2

   Pat it dry with paper towels.

3. 3

   Divide the herbs, keeping 1/2 of them whole.

4. 4

   Finely chop the other half.

5. 5

   Rub the herbed butter under the skin, as well as all over the outside of the chicken.

6. 6

   Season the bird all over with salt and pepper.

7. 7

   Stuff the cavity with the orange, garlic, 1 onion, and the remaining herbs.

8. 8

   Tie the legs together with kitchen twine to help hold its shape.

9. 9

   Place the chicken, breast-side up, in a roasting pan.

10. 10

    Put the remaining onion into the pan, which will help color and flavor the sauce.

11. 11

    Lay the strips of bacon across the breast of the chicken and roast for 25 minutes.

12. 12

    Remove the bacon and baste the chicken with the drippings and cook for another 25 minutes to brown the skin.

13. 13

    Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving.

14. 14

    Meanwhile, remove the softened onion from the roasting pan.

15. 15

    Place the roasting pan on top of the stove over medium heat and take a wooden spoon to scrape up the flavor from the bottom of the pan.

16. 16

    Stir the flour into the drippings to make a roux-like paste.

17. 17

    Pour in the chicken broth in stages; continue to stir to dissolve the flour evenly to prevent lumps.

18. 18

    Stir in the sherry and season with salt and pepper.

19. 19

    To serve, carve the chicken tableside and squeeze the oranges from the cavity over the meat.