Tuesday, October 11, 2011

Roasted Chicken w/Cranberry-Rosemary Gravy

Roasted Chicken w/veggies & Rosemary/Cranberry Gravy
By Ted Slee

Prep Time: 10-15 mins
Cook Time: 90-120 mins (depends on size of chicken)

Serves 4-8 ppl

Roaster Chicken 5-7 pounds
Med Butternut Squash peeled and cut in 1 to 2” cubes
Vidalia onion peeled quartered
3 apples cored and quartered
8-10 small red potatoes halved
2 cups Cranberry Juice
Half a stick of softened butter
Kosher Salt
Ground Black Pepper
4 Sprigs of Rosemary
Chicken Stock Paste
Flour or Wonder Flour

Preheat Oven to 400 degrees.  Rinse chicken and pat dry with paper towels.  Place in roasting pan large enough to fit chicken and have at least 2 inches of space around each side.  Stuff cavity with a mixture of the vegetables, sprig of rosemary & apple.  Coat outside of chicken liberally with soft butter and sprinkle with kosher salt and pepper.  Add remaining vegetables to pan and add cranberry juice until it fills the bottom ½” of the pan.  Cook the chicken for 30 mins and then turn temperature down to 365 degrees until breast reaches internal temp of 170-175 degrees.  When chicken is done remove from oven and let chicken rest.  Gravy: Remove chicken stock to a separate sauce pan and add 2 tbsp of butter and whisk in cranberry, flour, salt & pepper, chicken paste to taste.  Carve chicken and serve combination of vegetables and gravy.  Enjoy!