Sunday, September 11, 2011

Saturday Night Supper

Charles came home with a beautiful roaster chicken from Whole Foods so I took this as a hint that he wanted it for our Saturday Night Supper!    A lot of people are scared to roast a whole chicken but over the years, I have honed my skills to do it in a simple, easy and delicious way!  I typically use my Le Crueset dutch oven pot as it's easiest to clean up and you can throw everything in there and you're done. 

Here is my recipe for Easy Roast Chicken...  enjoy!  

Roaster Chicken
1/2 Stick Butter - cubed
Button Mushrooms (or any of your liking) - chopped
1 cup orange juice
1/2 cup good drinking sherry

Preheat oven to 300 degrees.  Wash & dry your chicken thoroughly.  Put cubed butter and mushrooms in bottom of pan.  Place chicken directly on top of butter & mushrooms.  Pour orange juice and sherry over chicken.  It is also mandatory to enjoy a glass of sherry while preparing - it makes the chicken taste better! 
Chicken - before! 
Cover & roast for 2 hours.  Add some chicken broth if pan is looking dry. Increase oven temp to 350 degrees, remove lid and continue to cook until done.    Drain off any oil from bottom of pan but don't remove the good bits.  Thicken with 2 tablespoons of tomato paste for your gravy.  
Chicken - After! 
I then mixed cooked Basmati rice with the mushroom gravy and we had some lovely peas to accompany our meal!  
Our Saturday Night Supper

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