Upgraded to a blizzard. So I thought a roasted chicken sounded good. Roast Chicken in a Cast Iron Skillet This is more of a method than a recipe. Heat the oven to 425 degrees F. I start by layering carrots, celery, and onions in the bottom of a cast iron skillet and adding about ½ cup white wine or chicken broth, depending what I have available. Then I combine softened butter with minced garlic, salt, pepper, and whatever herbs I feel like that day. Usually an Herbs de Provence type combo. I rub the butter mixture all over the bird and under the skin. Then I stuff the inside with onions, veggies, fresh herbs like rosemary, thyme, or sage, or whatever I have on hand. I tie the legs together with twine and set the bird breast side up in the skillet on the vegetables. I bake it for about 30 mins breast side up, then flip it over and bake another 20-30 minutes, then flip it again and bake another 20-30 minutes until done. This is the secret- it ensures that all sides of the chicken get golden brown and the skin gets crisp. As soon as I take it out of the oven, I put it on a plate and tent it with foil while I make the gravy in the skillet. To make gravy: Remove veg from skillet and set them aside. (Theyre delicious on the side!) Place skillet on burner on medium heat. Add about ¼ c flour to skillet drippings and make roux using whisk. Let roux cook and thicken for a few minutes. Then I add about 2 cups of chicken broth and whisk until thickened to my liking. Sometimes I need to add more broth. (Im sensitive to gluten and Ive used gluten-free flour many times and it works just as well!) Bon Apetit!
Posted on: Sun, 04 Jan 2015 02:16:39 +0000
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