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Full Online Book HomeLearning KitchenPoultry - Roast Chicken With Citrus And Thyme
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Poultry - Roast Chicken With Citrus And Thyme Post by :neil_stelling Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3530

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Poultry - Roast Chicken With Citrus And Thyme

1 orange, scrubbed and halved
1 lemon, scrubbed and halved
1 (7 lb) roasting chicken, giblets and neck removed and reservedsalt & freshly ground black pepper, to taste
Only In New Orleans Herb Spice Blend®, * see note
8 cloves garlic, peeled and halved lengthwise
8 sprigs fresh thyme
2 onions, coarsely chopped
2 carrots, coarsely chopped
1/2 cup dry white wine
1 1/2 cups defatted reduced sodium chicken broth
1 tsp Dijon mustard
1 tbsp cornstarch mixed with 2 tbsp water


Position oven rack in lowest position; preheat to 425°F.

Cut 1 orange half and 1 lemon half into wedges. Squeeze juice from remaining halves into a small bowl and set aside.

Remove any excess fat from chicken. Rinse chicken with cold water and pat dry. Season cavity with salt and pepper and stuff it with orange wedges, lemon wedges, 4 pieces of garlic and 2 thyme sprigs. (The fruits flavor chicken; they are not served.)

Tie legs together with butcher's twine and tuck wing tips under back.

Working from edge of cavity, gently lift skin covering breast and place a thyme sprig between flesh and skin on either side of breastbone.

Scatter onions, carrots and remaining garlic cloves and thyme sprigs in bottom of roasting pan.

Chop giblets and add to pan; place neck in pan as well.

Set chicken on vegetables in roasting pan and season with salt, pepper and Only In New Orleans seasoning mix.

Roast for 20 minutes.

Lower oven temperature to 325°F degrees and roast for 1-1/2 hours longer, basting occasionally with reserved citrus juices.

Chicken is done when a meat thermometer inserted into thickest part of thigh registers 180°F.

Top bird and let juices run into roasting pan.

Transfer chicken and vegetables to a platter and tent with aluminum foil to keep warm.

To make gravy, place roasting pan on stove. Pour in white wine and bring to a boil over high heat. Cook, stirring constantly, for 5 minutes. Add chicken broth and simmer for 5 minutes more. Strain mixture through a fine sieve into a bowl. Let stand 5 minutes to allow fat to rise to top.

Using a bulb baster, transfer juices to a saucepan (leaving fat behind) and bring to a boil.

Add mustard and cornstarch mixture; whisk until thickened. Season with salt and pepper.

Carve chicken, discarding skin.

Serve with gravy.

Serves 6 (with leftovers)

Nutritional information: 241 calories, 27g protein, 7g fat, 15g carbo,
322mg sodium, 77mg cholesterol.

NOTES : * By internet, http://www. spice-o-life. com, Maker of severalCreole Seasonings.




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