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Sarasotas Roasted Whole Chicken With A

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Ingredients

Adjust Servings:
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

Nutritional information

1155.2
Calories
690 g
Calories From Fat
76.7 g
Total Fat
22.8 g
Saturated Fat
350.4 mg
Cholesterol
2661.1 mg
Sodium
11.9 g
Carbs
1.9 g
Dietary Fiber
5.7 g
Sugars
89.2 g
Protein
524g
Serving Size

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Sarasotas Roasted Whole Chicken With A

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    Although I never like to veer from Sarasota's instructions, I made a few minor alterations, based on what I had on hand. used a 7-lb. chicken and, even so, I had a hard time squeezing in the onion, lemon, and oranges. I stuffed the cavity (and actually tore the skin a little in doing so) and also managed to cram some into the neck cavity! I also includes some fresh sage and thyme in the cavity, since I happened to have them in my refrigerator. I did use thick-sliced onions for the "rack" which was a great idea and added so much flavor. Obviously, being a larger bird, it took longer to cook but still came out juicy and moist. The white wine sauce was light but tasty. I would imagine you could thicken this up to a gravy-like consistency if you preferred, but this worked very well for us. Made in memory of Kim for Cook-a-thon for SarasotaCook.

    • 95 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Sarasota’s Roasted Whole Chicken With a White Wine Sauce, 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 , Although I never like to veer from Sarasota’s instructions, I made a few minor alterations, based on what I had on hand used a 7-lb chicken and, even so, I had a hard time squeezing in the onion, lemon, and oranges I stuffed the cavity (and actually tore the skin a little in doing so) and also managed to cram some into the neck cavity! I also includes some fresh sage and thyme in the cavity, since I happened to have them in my refrigerator I did use thick-sliced onions for the rack which was a great idea and added so much flavor Obviously, being a larger bird, it took longer to cook but still came out juicy and moist The white wine sauce was light but tasty I would imagine you could thicken this up to a gravy-like consistency if you preferred, but this worked very well for us Made in memory of Kim for Cook-a-thon for SarasotaCook


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    Steps

    1
    Done

    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.

    2
    Done

    Mix the Olive Oil, Butter, Remaining Salt and Pepper Along With the Parsley and Cayenne Pepper. Brush This All Over the Chicken.

    3
    Done

    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.

    4
    Done

    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.

    5
    Done

    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.

    6
    Done

    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 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.

    7
    Done

    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.

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    Elise Stewart

    Spice savant creating dishes that pack a flavorful punch with each bite.

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