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.
Provided by SarasotaCook
Categories Whole Chicken
Time 1h15m
Yield 4 , 4-6 serving(s)
Number Of Ingredients 17
Steps:
- 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.
- Mix the olive oil, butter, remaining salt and pepper along with the parsley and cayenne pepper. Brush this all over the chicken.
- 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.
- 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.
- 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.
- 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 I 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.
- 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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sergio tee
[email protected]I'm not sure what went wrong with this recipe. I followed the instructions carefully, but the chicken turned out dry and rubbery. The white wine sauce was also very bland.
Muhammad Mansha
[email protected]This recipe was a disaster. The chicken was dry and overcooked, and the sauce was burnt. I would not recommend this recipe to anyone.
Emon Kabir
[email protected]I found this recipe to be a bit bland. The chicken was cooked well, but it lacked flavor. The white wine sauce was also a bit too thin.
Sahil Thakur
[email protected]This recipe was a bit too complicated for me. I had trouble getting the chicken to cook evenly and the sauce was a bit too thick. However, the flavors were good.
Bradley Middaugh
[email protected]This was my first time making a whole chicken and it turned out great! The chicken was juicy and flavorful, and the skin was crispy. The white wine sauce was also very good. I served it with roasted vegetables and mashed potatoes, and it was a delici
Khem Thapa
[email protected]I love this recipe! It's so easy to make and the chicken always turns out perfectly. The white wine sauce is also very good. I usually serve it with roasted vegetables and mashed potatoes.
Naima Dahir
[email protected]This chicken recipe is a keeper! It's easy to make and the results are always delicious. The chicken is always moist and tender, and the sauce is rich and flavorful. I've made this recipe several times and it's always a hit with my family and friends
Mohamed Fayed
[email protected]I made this recipe for a dinner party last night and it was a huge hit. The chicken was so moist and flavorful, and the sauce was incredible. I served it with roasted vegetables and mashed potatoes, and it was a perfect meal. I will definitely be mak
Md Hannan
[email protected]This recipe was easy to follow and the results were amazing. The chicken was cooked to perfection and the sauce was delicious. I served it with roasted potatoes and green beans, and it was a perfect meal. I will definitely be making this recipe again
Ganesh Satyal
[email protected]I'm not usually a fan of chicken with skin, but this recipe changed my mind. The skin was crispy and flavorful, and the meat was juicy and tender. The white wine sauce was also very good, and I used it to spoon over the chicken and vegetables.
Qurban Jani
[email protected]This dish was a bit more work than I normally put into a weeknight meal, but it was worth it. The chicken was perfectly cooked and the sauce was divine. I will definitely be making this again for special occasions.
Sandy Ayala
[email protected]I made this recipe last night and it was absolutely delicious! The chicken was moist and tender, and the sauce was rich and flavorful. I served it with mashed potatoes and roasted carrots, and it was a perfect meal. I will definitely be making this r
Adriana Adriana
[email protected]This chicken dish was incredibly flavorful and juicy. The white wine sauce added a delightful touch of elegance, and the roasted vegetables were perfectly caramelized. This dish was a hit with my family, and I will definitely be making it again.