- 6-7lb Whole Roasting chicken
- 4 Medium Sweet Onions
- 6 Large Carrots
- 1 Bunch Celery
- 2 Cups White or Blush Wine (semi-sweet)
- 3 TBSP Thyme (dry)
- 3 TBSP Rosemary (dry)
- 1 TBSP Ground Sage
- Salt & Freshly Ground Pepper
- Olive Oil
- 1 Cup White Rice
- 2 Cups Water
- ¼ Cup Milk
- 2 TBSP Flour
1.> Preheat oven to 425° F.
2.> Roughly cut Onion, Celery,Carrots into bottom of a roasting pan.
3.> Place Chicken on a roasting rack in the roasting pan. (very important! It must drain into the Pan)
4.> Rub the Thyme, Rosemary, Sage, Salt, and Pepper all over the Chicken and drizzle with Olive Oil.
5.> Add a small amount of water to the bottom of the roasting pan to prevent smoking and Roast at 425° F
for 70 -90 minutes.
6.> Put Rice and 2 Cups of water in a covered pot and simmer for 20min, remove from heat and keep covered.
7.> When Chicken is done roasting remove from the oven and drizzle the wine over the breast and into the pan. Return to oven for 5min.
8.> Remove the Chicken from the oven and let rest for 10 minutes to drain.
9.> Place Chicken on cutting board for carving, Remove vegetables from roasting pan.
10.> Pour drippings from roasting pan into a skillet and bring up to medium heat.
11.> In another smaller skillet add 2 TBSP Olive Oil and bring up to high heat, Add 2 TBSP Flour and stir vigorously until the flour just browns. (this is a Roux)
12.>Stir the Roux into the hot drippings to thicken, a small amount of milk and remove from heat. This is your Pan Gravy.
13.> Plate: Lay a bed of rice, cover with chicken and vegatables, and drizzle with the Pan Gravy.
As always, Please feel free to email or comment on this Post with feedback, suggestions, or thoughts. I always like to hear them.
Until next Time…Stay Curious!