INGREDIENTS
1 whole chicken, packet of giblets removed\
Garlic (how much will depend on how big your chicken is; I used 2 cloves for this 6lb bird; same for Onion)
1/2 Onion
1/2 Lemon
1 Celery Hearts
1 tablespoon extra-virgin olive oil
1/2 a stick of butter (do not confuse with margarine or similar spread)
Broth (I used filtered water and Better Than Bullion Chicken base)
Use your favorite poultry spices, I used....
Freshly cracked Black Pepper
Sea Salt
Blackening Seasoning
Dan-O's
Kinders Red Jalapeno Seasoning
Thyme
Turmeric
DIRECTIONS
1. Preheat the oven to 325°F, bring the chicken to room temperature. Wash thoroughly in a bowl of clean water with vinegar or salt added, rinse with just water; pat the chicken dry with paper towels.
2. Use olive oil to cover chicken, drizzle (inside and out) with lemon juice and season well. Place (chicken(breast side up) in an oven-safe pan lined with foil.
3. Roast the chicken for 90 to 180 minutes (depending on size), or until the juices run clear. Switch to 350 for last 20 minutes of cook time or until nicely browned all around. Let the chicken rest for 20-30 minutes on a cutting board before slicing and serving.
Mushroom Onion Gravy
4. I made scratch gravy by seasoning and browning flour in oil then mixing in the drippings from the pan, if you don't know how to make it, use a package of gravy mix and comment below if you'd like ,me to create a tutorial.
5. Combine 1 can of condensed cream of mushroom soup, 1/2 your pan drippings from the chicken and Homemade onion gravy. This mixture will be thin but add it to the chicken right before returning to the oven or the last 20 minutes of cooktime.
Enjoy!
4 окт 2024
