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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Grandma Kay's Roast Chicken Recipe

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This recipe for Grandma Kay's Roast Chicken is from The Kathryn Walsh Family Recipie Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6-7 lb roasting chicken
1/2 stick butter softened
fresh rosemary sprigs
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp pepper
1/2 tsp garlic powder
1/2 c dry sherry
1/2 c rose or white wine
1/2 c chicken stock
Directions:
Directions:
Preheat the oven to 375º
Clean inside of all innards (yuck)!
Wash in cold water, inside and out. Pat dry with paper towels. Place breast side up in roasting pan. Stuff with your favorite stuffing. Tie legs, and tuck wings under back.
Combine the dry seasonings. Rub the outside all over with the softened butter. Tuck rosemary sprigs on wing and leg creases. Sprinkle with dry seasonings. Pour the sherry and wine in the roasting pan along with chicken stock.
Make a tent with aluminum foil and cover. Roast for 1 1/2 hours. Uncover and finish roasting, basting several times (add water to pan to keep juices from drying up) until brown and breast registers 160º.
Remove chicken, and place on serving board to rest for 20 minutes.. The internal temp will rise another 5 degrees while it rests. Heat pan juices over burner--there should be 1 1/2 cups (add water or more stock). Make a slurry with water and 2 tbsp corn starch. When juices simmer, add slurry and stir until the gravy thickens, adjust seasoning with salt, pepper and a little poultry seasoning. Serve gravy over carved chicken.
Personal Notes:
Personal Notes:
Kathryn loved making a roast chicken for her grandsons when they were out on their own. And they loved receiving one from her! Oh, how she fussed over her boys!

 

 

 

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