chicken is baked on a griddle with handles which are oven proof. The gravy is
then made in the same pan. Once the chicken is placed on a white platter; gravy
may be poured over the entire chicken. Celery leaves make an interesting
garnish. Risotto may be made during the last 30 minutes of roasting.
1 chicken, whole or cut into pieces
Greek extra virgin
Pan drippings with most of the oil drained off
2 tablespoons butter
2 cups water
1 tablespoon chicken
½ cup fat-free milk
1. Preheat the oven to 450°.
chicken: Rinse chicken in cold water and remember to
remove the bag
left in the cavity when using a whole chicken.
Rub the skin
with salt, then rinse well in and out.
3. Place breast side up on an
oven-proof 13-inch nonstick
butcher's twine to truss the chicken.
4. Sprinkle with pepper, seasoning
salt, paprika and poultry
Drizzle with oil.
5. Place in oven, then reduce heat
to 350°. Bake 1 ¼ hours or
until a meat
thermometer reads 185°. Baste often.
6. Transfer chicken to a serving
dish. Drain off oil, keeping all
the tasty bits,
even if they look burnt.
Place the griddle over medium heat, whisk in butter
and then flour.
Whisk in water chicken base and milk until
into a heat-proof container with a handle.
8. Pour strained gravy over
chicken; garnish with celery leaves.
with Risotto with Red Bell Peppers and Truffle
Oil and Glazed
To make a roast garlic/lemon chicken, you can
use this seasoning
on one chicken or about 12 chicken legs.
Blend 2 crushed
garlic cloves, 1 teaspoon Fleur de Sel,
¼ cup lemon
juice, 1 teaspoon crushed rosemary, 1
¾ teaspoon ground cumin, 2 tablespoons
butter or olive
oil. Brush on chicken and bake at 350°
temperature is 185°. Baste with pan juices on a
regular basis for
the best flavor.
Makes 4 to 6 servings