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  • 1 broiler-fryer chicken (3 pounds)
  • 3 tsp. dried rosemary, crushed
  • 1/4 tsp. salt
  • 1 lemon, sliced
  • 1 small onion, chopped
  • 2 cans (14 1/2 ounces each) fat-free, reduced-sodium chicken broth
  • 1 tbsp. cornstarch
  • 1/3 c. madeira or alcohol-free white wine

Directions

    1. Step 1Preheat the oven to 450°F. Coat a roasting rack and roasting pan with cooking spray.
    2. Step 2Wash the chicken and pat it dry with paper towels. (Reserve the giblets for another use.) Season the cavity with 1 teaspoon of the rosemary and the salt. Place the lemon slices inside the cavity. Place the chicken, breast side up, on a prepared roasting rack. Rub 1 teaspoon of the remaining rosemary over the breast meat under the skin of the chicken. Scatter the onion around the bottom of the pan. Pour in 1 can of broth.
    3. Step 3Roast the chicken for 20 minutes. Baste with the pan juices and lower the heat to 350°F. Roast, basting every 15 minutes, for 45 to 50 minutes, or until a thermometer inserted in a breast registers 180°F and the juices run clear. Transfer the chicken to a cutting board and loosely cover with foil.
    4. Step 4Whisk the cornstarch with 1/4 cup of the remaining broth in a small bowl until smooth. Set aside.
    5. Step 5Place the roasting pan on the stove top over medium-high heat. Add the wine. Boil for 2 to 3 minutes, scraping the bottom of the pan to remove the browned bits, or until reduced to 1/4 cup. Add the remaining broth. Bring to a boil. Skim off and discard any fat that rises to top. Pour in the reserved cornstarch mixture and the remaining 1 teaspoon rosemary. Cook, stirring constantly, for 2 to 3 minutes, or until slightly thickened.
    6. Step 6Carve the chicken. Remove and discard the skin before eating. Serve with the gravy.

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