Best Roast Chicken With Whole Garlic Bay White Wine Recipes

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SARASOTA'S ROASTED WHOLE CHICKEN WITH A WHITE WINE SAUCE



Sarasota's Roasted Whole Chicken With a White Wine Sauce image

I like lots of flavor to my chicken, and as with many other chefs, a high temp to start is the key for a crispy crust. I have a very simple olive oil, butter, parsley, salt and pepper rub and then lots of fruit and onions in the cavity which I feel really helps with the flavor. Rather than a rack, just use a couple of thick onion slices or a couple of celery ribs or carrots. It makes a natural rack and add tons of flavor to the drippings. Take advantage of what you have in your fridge. You can always use a traditional roasting rack if you want. But I think it is key to have it raised off the bottom of the pan.

Provided by SarasotaCook

Categories     Whole Chicken

Time 1h15m

Yield 4 , 4-6 serving(s)

Number Of Ingredients 17

4 lbs chicken, washed inside and out and patted dry
1 orange, cut in quarters
1 lemon, cut in quarters
1 medium onion, cut in quarters
3 garlic cloves (smashed but not cut)
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon kosher salt (1 half for the skin, 1 half for the cavity)
1 teaspoon ground black pepper (1 half for the skin, 1 half for the cavity)
1 teaspoon dried parsley
1/4 teaspoon cayenne
1 cup chicken broth (optional, to add to the bottom of the pan) or 1 cup water (optional, to add to the bottom of the pan)
1 cup white wine
2 cups chicken broth
1 teaspoon butter
1 teaspoon fresh parsley
1 teaspoon cornstarch (mix with one teaspoon water, will make a slurry to thicken the drippings)

Steps:

  • Prepare -- Clean the chicken, rinse and pat dry. Add 1/2 the salt and pepper into the cavity along with the orange, lemon, onion and garlic.
  • Mix the olive oil, butter, remaining salt and pepper along with the parsley and cayenne pepper. Brush this all over the chicken.
  • I tuck the wings under the chicken and set in a roasting pan on my cut thick onion slices, or celery, or even carrots. If you don't want to use a natural vegetable rack you can use just of baking rack but I just love the flavor the vegetables give the gravy. I do not like to truss or tie my legs together. To me they get done more evenly when not tied.
  • Time to bake -- Now I like to add 1 cup chicken broth or you can just use water in the bottom of the pan. It gives a little moisture along with the dripping from the chicken. Heat the oven to 450 degrees and cook the chicken uncovered for about 20 minutes. Reduce to 375 and cook for another 40-60 minutes depending on the size of your chicken. I always remove when the internal temperature reaches 170-175 and the juices will run clear when you stick a knife or fork in the thigh.
  • Resting -- Make sure you remove from the pan to a plate and cover with foil. Let rest at least 15 minutes. Temperature will rise to 180 easily.
  • Gravy -- First remove most of the grease from the drippings, just use a tablespoon, there shouldn't be too much. Then put the pan on the stove top and on medium heat, deglaze the pan with white wine about 1 cup and scrape up all the drippings. At this point, I still keep all the vegetables I used as the rack still in the pan. Then I add 2 cups of chicken broth and let it reduce 5 or so minutes as the chicken continues to rest.
  • I finish by adding a teaspoon of butter and then thickening just a bit with corn starch mixed with just a little water (a slurry) just lightly, I don't want it too thick, and then strain the gravy. I then add a little parsley right at the end (optional). And drizzle over the cut up roasted chicken. It is perfection.

PAN ROASTED CHICKEN WITH ROSEMARY, GARLIC, AND WHITE WINE



Pan Roasted Chicken With Rosemary, Garlic, and White Wine image

Make and share this Pan Roasted Chicken With Rosemary, Garlic, and White Wine recipe from Food.com.

Provided by Ilysse

Categories     Chicken

Time 2h

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon butter
2 tablespoons olive oil
1 (3 -4 lb) roasting chickens
2 -3 garlic cloves, peeled & crushed
1 sprig fresh rosemary or 1/2 teaspoon dried rosemary
salt & pepper
1/2 cup dry white wine

Steps:

  • Put butter and oil in a saute pan, turn on the heat to medium high. When butter is melted and begins to brown put in chicken skin side down.
  • Brown both sides of the chicken and then add the garlic and rosemary.
  • Cook until garlic begins to color, add salt, pepper and the wine.
  • Let simmer for 30 seconds then lower heat to cook at a slow simmer.
  • Partially cover pan.
  • Cook until the meat begins to pull away from the bone.
  • Transfer chicken to a warm serving platter.
  • Remove garlic from the pan.
  • Turn heat to high and boil while loosening the cooking residue. Pour pan juices over the chicken and serve.

Nutrition Facts : Calories 586.1, Fat 44.5, SaturatedFat 12.7, Cholesterol 168.1, Sodium 176.6, Carbohydrate 1.3, Sugar 0.3, Protein 37.8

POT ROAST CHICKEN IN GARLIC, WHITE WINE & PARSLEY



Pot Roast Chicken in Garlic, White Wine & Parsley image

Make and share this Pot Roast Chicken in Garlic, White Wine & Parsley recipe from Food.com.

Provided by English_Rose

Categories     Whole Chicken

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 11

5 ounces shallots, finely chopped
2 heads garlic, peeled but cloves left whole
2 tablespoons butter
5 ounces pancetta or 5 ounces streaky bacon, cut into strips
1 chicken, about 3lbs
1/2 cup brandy
1 1/4 cups white wine
2 cups chicken stock
1 bouquet garni, a sprig of thyme, parsley stems and a bay leaf tied together
2/3 cup heavy cream
2 tablespoons parsley, leaves chopped

Steps:

  • Heat the oven to 300°F Cook the shallots and garlic in a large casserole with 1 tbsp butter until softened. Add the pancetta and cook until the shallots begin to caramelize.
  • Meanwhile, melt 1 tbsp of butter in a large deep frying pan and brown the chicken on all sides, then put it into the casserole, on top of the shallots. Pour the brandy into the hot frying pan and allow to bubble up, stirring and scraping. Put a lighted match to the brandy and stand back while it flames up.
  • When the flames have subsided, add the wine and bring to the boil, then pour the liquid over the chicken.
  • Add the stock and tuck in the bouquet garni. Cover and cook for 1 hour, or until cooked through.
  • Remove the chicken from the casserole, cut into 8 portions and keep warm.
  • Simmer the cooking liquor until reduced by two thirds, then add the cream and parsley.
  • Return the chicken to the pan to heat through. Serve in deep bowls with mashed potato.

Nutrition Facts : Calories 939.4, Fat 56.7, SaturatedFat 23.1, Cholesterol 245.7, Sodium 402.9, Carbohydrate 23.2, Fiber 0.7, Sugar 3, Protein 49.6

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