I know I have said it before but when your local store has a sale on whole chickens you should always buy a few. This was a six pound chicken that I paid under $6.00 for. I bought 3 more to store in the freezer.
I slow roasted this chicken today and this will be 3 meals for our family. The first was roasted chicken with all the “fixins”. I shredded the dark meat to make chicken pot pie later and diced the rest of the meat left over to make chicken soup with.
Here is how I like to roast our chicken. It always comes out juicy and full of flavor!
1 Whole chicken
Carrots (3 whole chopped or organic baby carrots)
3 chicken bouillon cubes
1/2 tsp. garlic powder
1 cup water
1 heaping Tablespoon cornstarch
3 Tablespoons water
Juice from pan
Wash the chicken first
Lay the carrots and onion on the bottom of the pan with all the seasonings and cubes
Place the chicken on top and add the water. You can sprinkle salt and pepper on the chicken. Cover and if slow cooking cook at 200 degrees for 7 hours. Remove the cover and turn heat up to 350 and bake until the skin browns (about 25-35 minutes). If you are not slow cooking, bake this at 350 degrees for an hour and remove cover and bake until skin is browned and juices run clear (about 35 – 45 minutes more)
It should look like the above picture and this is what will be in the pan when you remove it.
Drain the juice into a pot. You can use a fine strainer but I don’t care about little bits in the gravy so I use a spoon to hold the veggies and bits in and pour the juice right into the pot.
Using a small glass or cup mix 1 heaping Tablespoon cornstarch in 3 Tablespoons water
Bring the juice to a boil and add the cornstarch mixture stirring slowly until thickened. Your wonderful gravy is done
Cook the sides you are serving and open a jar or can if you don’t make your own of cranberry sauce.
Dinner number 1 is served and boy was it good!!