START WITH ONE CHICKEN (3-4 LBS) CUT INTO EIGHTS AND LAY IN A METAL ROASTER PAN. SPRINKLE WITH SALT & PEPPER. ADD TO THE PAN:
1 POUND PEELED AND CUT UP CARROTS
LARGE BUnCH THYME AND/OR ROSEMARY
1 CUT UP LEMON
6 GARLIC CLOVES
1 CUT UP ONION
GENEROUS DRIZZLING OF OLIVE OIL
ROAST AT 400 FOR 60-90 MINS, UNTIL NICE AND CRISPY!
PLACE METAL ROASTER ON STOVETOP. REMOVE CHICKEN/VEGGIES TO A PLATE. HEAT THE PAN AND ADD 2 T. BUTTER AND 2T FLOUR (GF WORKS FINE). WHISK SMOOTH AND ADD CHICKEN BROTH UNTIL GRAVY CONSISTENCY YOU LIKE. STRAIN & SERVE.
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