I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!



Monday, March 24, 2014

Classic Roast Chicken



This is an everyday roast chicken. Nothing fancy, just a juicy tasty bird.




1 chicken
1 or 2 cloves garlic
1 tbsp butter or olive oil
salt & pepper
1/2 cup white wine (or white wine vinegar)
1 carrot, halved
1 small onion, quartered
1 tsp thyme
sprig rosemary
1  1/2 cups chicken stock
1 tbsp flour
1 tsp beef bouillon concentrate

 Sprinkle inside the chicken with half the thyme, salt & pepper. You can tie the carrot, onion, garlic and rosemary in a piece of cheesecloth or just put them all in the cavity as I did here.

 Rub the outside of the chicken with butter or olive oil. Sprinkle with thyme, salt & pepper. Put the chicken in pan breast side up, add 1/2 the stock and all the wine.

 Bake at 325F basting every 30 minutes for 30 minutes per pound.

 Add stock if it evaporates.  When cooked remove chicken and skim fat from pan.
While the chicken rests make your gravy. It might not look so good when you start, don't worry. Sprinkle the flour in the pan and whisk 1 minute. Add the rest of the stock and 1 tsp beef bouillon concentrate scraping the brown bits off the pan.
Ready for dinner?
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