Roast Chicken

My wife and I love roasted chicken not only because it is so good and easy, but the uses for leftovers are endless. On Sunday I was going to prepare my normal lemon roasted chicken but changed my mind at the last minute and ad-libbed this one. It turned out great.

1 whole chicken, about 6 lbs., rinsed and dried.
2 yellow onions, halved and sliced.
4 garlic cloves, peeled and smashed.
garlic powder, black pepper, paprika and olive oil.
Worcestershire.
2 tbsp. flour.
2 cups rich chicken stock.
1/2 cup white wine.


Preheat oven to 400. Lightly rub chicken all over with a little olive oil, then place, breast up, in a roasting pan (no rack). Generously sprinkle the chicken with the garlic powder, pepper and paprika. Spread the onions around the chicken along with the garlic. Use several drops of Worcestershire on the onions. Place chicken in the oven and roast for 20 minutes. Reduce the oven heat and roast for 20 minutes/lb total. Include the 20 minutes at 400. So, for a 6 lb chicken that would be two hours total.

Remove chicken from pan, drain cavity back into pan then place chicken on a platter and tent with foil. Strain pan juices, saving onions and two tablespoons grease. Wrap the onions in a few paper towels and press to remove excess oil. Place your roasting pan on top of the stove, over two burners set to med high. Pour the wine into the pan and scrape everything that is stuck to the bottom. Let this cook, stirring, for a few minutes until it gets syrupy. Once this is done pour into a bowl. In a saute pan, heat the saved grease over med high and whisk in the flour to make a roux. Let this cook, stirring, for about 4 minutes. Slowly whisk in the chicken stock. Add the deglazed juices from the roasting pan and the onions. Let cook over med for 5 to ten minutes. If it's too thick, add a little wine or water. If it's too thin, turn heat to med high and reduce the sauce to your desired doneness. Serve the sauce on the side. It is very good with rice and or mashed potatoes. Enjoy!