PIERRE FRANEY'S ROAST CHICKEN

Pierre Franey's Roast Chicken image

Provided by Pierre Franey

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

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Ingredients

1 chicken, 3 to 3 1/2 pounds, with giblets
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried
1 clove garlic, peeled
Salt to taste
Freshly ground pepper to taste
1 tablespoon vegetable oil
1 whole onion, peeled and cut in half
2 tablespoons butter
1/2 cup chicken stock
1/4 cup water

Steps:

Preheat the oven to 425 degrees.
Stuff the chicken with the bay leaf, thyme and garlic. Sprinkle inside and out with salt and pepper to taste. Truss the chicken with string.
Place the chicken in a shallow roasting pan. Rub with the oil. Place the chicken on its side and scatter the neck, gizzard, liver and onion halves around it.
Place the chicken in the oven and roast it 20 minutes, basting occasionally. Turn the chicken on its other side. Roast for 20 minutes, basting occasionally. Remove all the fat from the roasting pan. Place the chicken on its back. Add the butter, chicken stock and water. Roast for 20 minutes longer, basting. When cooked, the chicken should be golden brown all over and no red juice should flow when the joint between the thigh and leg is pierced with a fork. Use a fork and lift the chicken up to let the cavity juices flow into the pan. Baste the chicken with the juices.
Untruss the chicken. Remove and discard the bay leaves, thyme and garlic. Carve the chicken into serving pieces. Place the roasting pan on top of the stove. Bring the pan gravy to the boil, stirring and scraping. Serve chicken with hot gravy.

Nutrition Facts : @context http, Calories 651, UnsaturatedFat 29 grams, Carbohydrate 6 grams, Fat 47 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 15 grams, Sodium 1067 milligrams, Sugar 2 grams, TransFat 1 gram