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An old specialty, Roast Chicken and Mashed Potatoes. Guaranteed to make for a happy family.
Ingredients:
- 1 whole chicken roast (I usually buy the round roasts, they are not too expensive and they are good but, if you are splurging, you could get a better roast. With meat, the more expensive it is, the better it is going to taste, for the most part.)
- One white onion
- Garlic, salt and pepper (McCormick’s makes a garlic pepper grinder
that is awesome!)
- 5 or 6 potatoes
- butter/margarine
- milk
1) Peel and slice the onion into large sections and place them on the bottom of the baking dish.
2) Heat oven to 400
3) Take the innards out of the chicken and place the chicken breast side up on top of the onions.
4) Take a handful of butter, yes, with your hand. Rub it all over the chicken liberally, coating the outside AND the inside. Sprinkle the chicken with garlic and pepper and a little salt.
5) Stick a meat thermometer in the meaty area under the thigh but make sure you don’t let it touch any bones. Pour about half a cup of water into the bottom of the pan. Put it in the oven and let it cook for 10 minutes. Then turn the oven down to 325 and let it cook until the meat thermometer gets to the “poultry” temperature. This usually takes an hour and half or so. You’ll know it’s done if the leg joint moves easily when you wiggle it.
6) Mash the potatoes: When the roast is nearly done, peel and dice the potatoes and boil them until a fork goes easily through the pieces. Drain the potatoes, dump them back in the pan, add 2-3 tablespoons of butter and a good half to full cup of milk (better to start with a little and add more as needed) and a teeny bit of salt and mash them up.
7) Gravy: (You know that “save the drippings” thing? Never works for me, I ruin it every time! So, I’ve perfected the most awesome gravy ever, sans drippings. I get compliments on this gravy every time I make it for company.)
- 2 bullion cubes (chicken or beef, depending on what you are serving)
- 2 cups water
- 4 tablespoons butter/margarine
- salt and pepper
- Wondra (you can use regular flour but Wondra is awesome. I NEVER get
lumps when I use it.)
1) Boil the water, toss in the cubes and dissolve them. Pour the broth into something else-I use my gravy boat.
2) In that pan, melt the butter over medium heat. Sprinkle in the Wondra using a whisk to stir
CONSTANTLY! You can’t stop stirring until it’s completely done and off the heat. You sprinkle it slowly, stirring, until the roux is thick and smooth then continue to cook it, stirring constantly for a few more minutes so that the flour cooks and you can’t taste it afterwards.
3) Pour the broth in-you’re still stirring, right?!-and immediately turn off the heat, continue to stir stir stir, use your other hand to dash some salt and pepper in, stir for a few more seconds then take it off the burner (if your stove is electric) and let it sit for a few minutes.
4) Stir one more time and its ready to serve.
5) Drizzle the gravy over the mashed potatoes and chicken, serve and enjoy!
Tags: Roast Chicken Potatoes Vegetables Recipe |
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