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Receta Roast Chicken And Potatoes
by Global Cookbook

Roast Chicken And Potatoes
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  Raciónes: 4

Ingredientes

  • 1 1/4 lb Small thin-skinned potatoes scrubbed and halved
  •     (each about 1 1/2 to 2 inches in diameter)
  • 1 sm Onion cut in half
  • 1 sm Carrot quartered
  • 1/2 c. Garlic cloves peeled
  • 1 tsp Chopped fresh rosemary
  •     (or possibly 1/2 tsp. dry rosemary)
  • 1/4 c. Butter or possibly margarine cut in small chunks
  • 4 lb Chicken to 4 1/2 lbs, whole
  • 3/4 c. Regular-strength chicken broth to 1 c.
  •     Salt and pepper to taste

Direcciones

  1. Place potatoes (cut side down), onion, carrot, and garlic cloves in a 9- by 13-inch baking pan. Sprinkle with rosemary and dot with butter.
  2. Reserve chicken neck and giblets for other uses; pull off and throw away lumps of fat from chicken. Rinse chicken inside and out, pat dry, and place, breast side up, atop vegetables. Roast, uncovered, in a 400 degree oven for 30 min; brush chicken with pan juices. Return to oven. Continue to roast, basting often, till meat near thighbone is no longer pink; cut to test (30 to 45 min).
  3. Tilt chicken to drain juices from cavity into pan. Transfer chicken, potatoes, and half the garlic to a platter; keep hot.
  4. Scrape onion, carrot, remaining garlic, and pan juices into a food procssor or possibly blender; whirl till smoothly pureed, adding sufficient broth to make a pourable sauce. Pour sauce into a small serving bowl. Serve chicken and vegetables with sauce; add in salt and pepper to taste.
  5. This recipe serves 4.
  6. Comments: No matter how crisp and delicious the bird, a bowl of lumpy gravy can put a damper on a roast chicken dinner. But no need to worry here: just cook carrots and onions with the chicken, then blend the vegetables and pan juices to make a foolproof, flavorful sauce.