Canadian Living Comfort Food - - Roasts & Mains -

Hands-on time: 30 min­utes To­tal time: 1¾ hours Makes: 4 serv­ings

Our fool­proof take on the clas­sic Sun­day sup­per is so easy you might be tempted to make it on week­nights.

Gar­lic But­ter:

4 tsp but­ter, soft­ened

2 cloves gar­lic, finely grated

2 tsp chopped fresh thyme

1 tsp chopped fresh rose­mary

¼ tsp each salt and pep­per


1 whole chicken (about 1.5 kg)

¼ tsp each salt and pep­per

1 small onion, quar­tered

4 sprigs fresh thyme

1 sprig fresh rose­mary


or pressed

4 tsp but­ter, soft­ened

2 tbsp all-pur­pose flour

¼ cup dry white wine

1 cup sodium-re­duced chicken broth

pinch pep­per

Gar­lic But­ter: In small bowl, stir to­gether

but­ter, gar­lic, thyme, rose­mary, salt

and pep­per.

Chicken: Sprin­kle cav­ity of chicken with salt and pep­per; fill with onion, thyme and rose­mary. Rub chicken all over with Gar­lic But­ter. Place, breast side up, on greased rack in roast­ing pan. Roast in 375°F oven for 45 min­utes; baste and con­tinue to roast, bast­ing oc­ca­sion­ally, un­til in­stantread ther­mome­ter in­serted in thick­est part of thigh reads 185°F, about 30 more min­utes. Dis­card con­tents of cav­ity. Us­ing tongs, tip chicken to pour juices into pan. Re­move chicken to plat­ter; tent with foil. Let rest for 20 min­utes be­fore carv­ing.

Gravy: Mean­while, tilt pan so juices col­lect at 1 end. Skim fat from sur­face, re­serv­ing 1 tbsp. In small bowl, stir to­gether but­ter, flour and re­served fat; set aside. Place pan over medium heat; whisk in wine. Cook, whisk­ing and scrap­ing up browned bits, un­til re­duced by half, about 1 minute.

Whisk in broth; bring to boil. Grad­u­ally whisk in but­ter mix­ture, 2 tsp at a time, un­til smooth. Cook, whisk­ing con­stantly, un­til thick­ened, about 2 min­utes. Strain through fine-mesh sieve; stir in pep­per. If nec­es­sary, stir in enough boil­ing wa­ter to loosen and yield 1 cup gravy. Serve with chicken.

PER SERV­ING: about 435 cal, 37 g pro, 29 g to­tal fat (11 g sat. fat), 4 g carb (trace di­etary fi­bre, trace sugar), 152 mg chol, 601 mg sodium, 431 mg potas­sium. % RDI : 2% cal­cium, 11% iron, 13% vit A, 2% vit C, 6% fo­late.

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