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?