Goodness, I have been gone a long time. I really haven’t been cooking much and in between feeling crappy, I haven’t done much at all. BUT I am feeling better so on with the recipes 🙂
Roast chicken is one of my very favorite meals so I make it all kinds of ways. This one I found in an ad in a magazine and it turned out great. If you don’t like using canned cream of whatever soups, you can always make your own.
Roast Chicken with Pan Gravy
1 can cream of chicken soup (I used 98% fat free but you can use regular)
1 tbsp chopped fresh rosemary (or 1 tsp dried)
1 tbsp chopped fresh thyme (or 1 tsp dried)
3 cloves of garlic, minced
1 (5 to 7 lb) roasting chicken
1/4 cup white wine
1/4 cup water
Heat oven to 375º. Grate 1 1/2 tsp zest from the lemon and then squeeze 1 tbsp juice.
Stir together the zest, juice, soup, rosemary, thyme and garlic in a small bowl. Set aside one cup of this mixture for the gravy (I stuck mine in the fridge).
Place cleaned and dried roaster in a roasting pan. Roast for 20 minutes then brush with 1/4 cup soup mixture (NOT the cup that you set aside). Continue roasting the chicken for 1 hour and 15 minutes or until the chicken is completely cooked through and no pick remains. Remove to a platter and keep warm.
Spoon off fat from juices (I put it through a gravy separator). Stir wine into the roasting pan and heat over medium-high heat to boil, scraping up the browned bits form the bottom of the pan. Stir in reserved soup mixture and water and cook until hot and bubbly.
Serve gravy with chicken.
Makes 6 servings.