Perfect Roast Chicken

Recipe Ingredients

3		Carrots - peeled, and
		Cut into thirds
3		Celery ribs - peeled, and
		Cut into thirds
3		Onions - peeled, quartered
1		Chicken - (3 1/2 to 4 lbs) - rinsed, patted dry
1 1/2 tablespoons	22ml	Kosher salt
2 teaspoons	10ml	Cracked white pepper
1		Lemon - halved
2		Fresh bay leaves
6		Garlic cloves - roughly chopped
4 sections		Rosemary - roughly chopped,
		Plus
1 tablespoon	15ml	Chopped rosemary - for gravy
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Unsalted butter - room temperature
1 cup	237ml	Chicken stock
2 tablespoons	30ml	Roasted garlic
1 cup	237ml	Dry white wine

Recipe Instructions

Preheat the oven to 500 degrees.

In a 9- by 13-inch roasting pan, add the carrots, celery and onions. Season the chicken both inside and out with the kosher salt and white pepper. Squeeze the lemon halves over the chicken and place the rinds inside the cavity. Place the bay leaves inside the cavity. In a small bowl, combine the garlic, rosemary, olive oil and butter. Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan.

Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. To test this, insert a thermometer in the thickest part of a leg. It should register at 160 degrees internal temperature. Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving.

Pour off excess fat from pan and return to heat. Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened.

Serve chicken with gravy on the side.

This recipe yields 3 to 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2D18) - from the TV FOOD NETWORK

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