ROSE CHICKEN
The rose gives this chicken a nice golden color and very flavorful sauce
Provided by barbara lentz @blentz8
Categories Chicken
Number Of Ingredients 12
Steps:
- Preheat oven 375 degrees. Rinse the chicken and pat dry. Season inside and outside with salt and pepper. Place the butter, a sprig of rosemary, and the onion halves inside the cavity of the chicken Truss the legs together with butchers twine. Place the chicken in a roaster.
- Pour the wine and chicken stock around the chicken and throw in the remaining rosemary sprig. Roast in oven 1 1/4 hours or until juices run clear. Baste occasionally during cooking
- Remove the chicken from the oven and place on a cutting board and let rest 15 minutes.
- Discard the rosemary sprig in drippings and place the drippings in a saucepan. Add the paprika and tomato paste. Bring to a boil and let boil until reduced about 15 minutes. Whisk the cornstarch into the milk and pour into the sauce. Bring to a boil again and cook until thickened. Stir in the lemon juice. Serve the sauce with the chicken
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