| 1 (5 - 7 lb.) roasting chicken
3 TBS. Dijon mustard
1 celery stalk
1 medium carrot
1/2 large onion
salt and pepper to taste
Pre-heat oven to 375°.
Prepare a roasting pan by lining bottom with aluminum foil
and spraying the rack with cooking spray. Remove chicken
from packaging making sure to remove the giblets. Rinse chicken
with cold water and place on rack. Cut the carrot and celery
into 1-inch strips and chop the onion into 1- inch chunks.
Fill the inside cavity with vegetables. Sprinkle a little
salt and pepper over the chicken and cover the skin with
the Dijon mustard. (Make sure you do not touch the chicken
with a utensil and then put the utensil in the mustard jar!) Add
a bit more salt and pepper and place it in the oven. It should
take from 1 to 1-1/2 hours. Check the temperature
of the chicken, which should be between 155° - 160°.
Allow chicken to sit for a few minutes out of oven. Remove
skin and cut slices of meat – serve.
Gravy
2 c. chicken stock, broth, or diluted Minor’s Chicken
Base
2 TBS. butter
2 TBS. all-purpose flour
_ c. heavy cream - warmed
1 TBS. Gravy Master
salt and pepper to taste
Place a large frying pan over medium heat and wait until it is warm. Add butter
and allow it to melt. Add the flour and stir. Allow the mixture to foam a bit.
Whisk in the 2 cups of chicken liquid and bring to a boil. Continue to boil for
2 minutes until mixture thickens. Whisk in the warm heavy cream and the Gravy
Master. Season with salt and pepper and then taste. Make any necessary adjustments.
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