Chicken Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 whole uncut chicken.
20 carrots.
1 stock of celery.
1 yellow onion
3 potatoes, 4 potatoes, 5 potatoes, more. What ever room you have left. red or white is fine.
1 carton of 32 oz. chicken broth. (Vegetable broth works too)
1 cup of brown or wild rice.
Optional items, pending room in roaster. Add a 1/4 cabbage or squash or brussel sprouts. Add one or more depending on the room you have. Just set them on top.
Seasonings of choice.
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Directions: |
Directions:1. Take whole chicken breast and carefully separate skin away from the breast meat without removing skin. This allows you to add salt and pepper or seasoning right on the breast meat and allows the skin to hold in steam.
2. Place whole chicken into a roaster.
3. Add chicken broth.
4. Add rice to one end of the roaster so that it is covered by the broth.
5. Peel carrots and potatoes and place them around chicken without covering chicken.
6. Dice celery and onions and distribute on potatoes and carrots as you place them around chicken.
7. I like to add a little seasoning as I add carrots and potatoes so that every thing has a bit of seasoning. Adding a bit of chipotle pepper under the skin & on the vegetables is a way to get some heat. I recommend about 1 oz. (McCormick Chipotle Pepper Marinade).
8. If you have the room, you can add a 1/4 cabbage, squash or brussels too.
9. Cook covered at 325 for 1 and 3/4 hours.
10. If you have the room, add some bow tie pasta on the other side opposite the rice. The grand kids really like this as does Sharri! Make sure to add about an extra cup of water or broth if adding the pasta.
11. Most Evans' have a 1940',50's enamelware or granite roasters. Usually oblong with a well fitting lid. I have made hundreds of roasts in mine and they are always cooked fully and evenly. You can find them on Ebay for $25-30 and highly recommended. Floral aprons are optional but handy and fashionable when cooking with vintage roasters.
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Number Of
Servings: |
Number Of
Servings:6 to 8 |
Preparation
Time: |
Preparation
Time:25 minutes |
Personal
Notes: |
Personal
Notes: Left overs, no matter how much or how little, will create a great starter for chicken soup. Save all the bones and peels and boil them down for several hours to create additional healthy soup stock. This stock can be added to all the left overs from the night before. I always add more carrots and potatoes at the time I make the soup. Do this about 20 minutes before you serve and they won't be mushy. Making the roast always gives you ingredients for soup. It's like making two meals in one. dada da dada da da!
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