Roasted Chicken

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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)

1 onion

3 chicken bouillon cubes

1/2 tsp. garlic powder

1 cup water

For Gravy

1 heaping Tablespoon cornstarch

3 Tablespoons water

Juice from pan

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Wash the chicken first

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Lay the carrots and onion on the bottom of the pan with all the seasonings and cubes

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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)

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It should look like the above picture and this is what will be in the pan when you remove it.

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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.

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Using a small glass or cup mix 1 heaping Tablespoon cornstarch in 3 Tablespoons water

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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.

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Dinner number 1 is served and boy was it good!!

 

 

 

 

 

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One thought on “Roasted Chicken

  1. Pingback: Cooking Roast Chicken | jovinacooksitalian

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