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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425 degrees. | 2. Sprinkle the inside of the chicken with 1/4 teaspoons salt and 1 Tb. butter. | 3. Truss the chicken and dry it thoroughly. | 4. Rub the skin with 1 Tb. butter. | 5. In a small saucepan melt 2 tb. butter, and 1 tb. cooking oil. Set aside for basting. | 6. Place the chicken, breast up, in a shallow roasting pan. Strew the vegetables around it and set it on the rack in the middle of a preheated oven. | 7. Allow the chicken to brown lightly for 15 minutes, turning it on the left side after 5 minutes, and the right side for the remaining 5 minutes. Baste after each turn with the butter and oil mixture. | 8. Reduce oven to 350 degrees. | 9. Leave the chicken on its side and baste every 8 to 10 minutes using the fat in the roasting pan when the butter and oil are exhausted. | 10. Halfway through estimated roasting time (about 40 minutes in) salt the chicken with 1/4 teaspoons of salt and turn it on its other side. Continue basting. | 11. Fifteen minutes before the end of estimated roasting time (about 1 hour and 5 minutes in) salt again and turn the chicken breast up. Continue basting. | 12. When done, discard trussing strings and set on a hot platter. Chicken should sit at room temperature for 5 to 10 minutes before being carved so the juices are absorbed by the meat. Chicken is done when it registers between 175 and 190 degrees, depending on your preferred doneness. | 13. While the chicken is sitting, remove all but two tablespoons of fat from the pan. | 14. Stir in the minced shallot and cook slowly for 1 minute. Add the stock and boil rapidly over high heat, letting it reduce to about 1/2 cup. | 15. Season with salt and pepper and swirl in the last 1-2 tablespoons butter. | 16. Pour a spoonful over chicken and serve the rest at the table as gravy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roasting chicken	3			2896.8066	1.224	232.4245	210.2565
salt	3/4	teaspoon		-	-	-	-
butter	6	tablespoons	softened	513.0	23.570999999999998	16.029	43.2
carrot	1		sliced	20.5	4.79	0.465	0.12
onion	1		sliced	28.0	6.537999999999999	0.77	0.07
cooking oil	1	tablespoon		-	-	-	-
shallot	1/2	tablespoon	minced	3.6	0.84	0.125	0.005
brown chicken stock broth beef bouillon	1	cup	canned	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.