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Monday, March 8, 2010

Recipe: Classic Roast Chicken with Gravy

I first tried roasting a chicken back in January with the Roast Chicken with Two Lemons recipe. That one was very good, but I liked this one more. It was delicious. An ongoing issue that I have, though, is that when roasting a chicken I have found that my oven will smoke. In January, I thought it was because my oven was dirty after the Monkey Bread nonsense, but we cleaned the oven a few weeks ago, so I knew it wasn't the case this time. I did some research and found that my oven is too hot. I have a convection oven, and I use it on the Convection Roast setting (because otherwise, why even have it?). This makes the temperature of the juices at the bottom of the pan above their smoke point, and they start to smoke. I have to keep the oven temperature cooler on the convection setting in order to keep it from smoking. And, as it turns out, it will still cook in the same amount of time.

More experimenting on roasting a chicken later, as I'm certain that I want to make this one again. It was that good! I served it with stuffing and steamed green beans. Yum!


Photo Credit: Lee Harrelson, Cooking Light

2 comments:

Mary said...

that does sound good.

this is going to sound really white trash, but mayonnaise works really well for coating the chicken while roasting to keep it moist and to help it brown up. I'll stuff the cavity with some combination of lemon, garlic, onion, and fresh herbs, then coat the whole bird with mayo, and then add some salt and pepper on top. Makes an awesome bird.

Kim said...

Not white trash! I used butter for this one, so that is really not that far off. Mmmm... roasted chicken.

I've always done the crockpot up to now, and the oven is proving to be more difficult, but more yummy.

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