Chicken Entrees
Classic Roast Chicken
1 stalk celery
1 Roasting chicken about 3 1/2 pounds
1/2 teaspoon dried thyme
1/2 teaspoon salt
1 tablespoon butter, softened and divided
1 onion, quartered
Preheat oven to 475 degrees.
Slice celery.
Sprinkle inside cavity of chicken with thyme and salt;
add 1 teaspoon butter.
sliced celery and onion.
Rub outside of chicken with remaining butter.
Tuck wings tips under back of chicken.
Place chicken breast side down
on rack in roasting pan.
Add enough water to cover bottom of pan.
Roast for 10 minutes.
Reduce temperature to 375 degrees.
Roast for 20 minutes or longer.
Turn chicken breast-side up.
Roast until chicken is browned,
about 30 minutes longer.
Variation
Substitute a whole boned turkey breast
for the roasting chicken
if your family prefers white meat.
Make Ahead
Buy the largest chicken available.
Though the initial cooking time will be longer,
you'll save time in the end
because you'll have leftovers for another meal or two.
Xpress
Save washing another pan.
Make gravy to accompany the chicken
directly in the roasting pan.
Stir 1 tablespoon flour for each cup of pan juices
and small amount of water into the roasting pan.
Cook the gravy over medium-high heat,
stirring continually until thicken.
