Roasted Chicken

After many failures finally figured out how to roast a chicken to perfection. After I thought I couldn't make it any better, I stumbled across a blog called She wears many hats and found a roasted turkey with mayo that knocked me off my chair. I decided to try this fabulous idea on my chicken that I had planned to make for dinner. She used fresh herbs on hers but I didn't have any so I used dried Italian seasoning. Basically what I learned from her was to add mayo and herbs to the skin along with butter in the cavity. But the rest is my old method. I have to say thank you to Amy because my roasted chicken is now PERFECT. What I love about cooking is that I constantly learn new tricks from other cooks. Looking forward to try it with fresh herbs.  

Ingredients

1 whole chicken
3 tbs mayo
2 tsp Italian seasoning
salt and pepper
1/4 stick of butter
5 cloves garlic

Directions

Heat oven to 375 degrees. slather mayo all over the entire chicken. sprinkle dried herbs and salt and pepper. Don't be stingy make sure the whole bird gets a little something. Put the 1/4 stick of butter and garlic cloves in the cavity. Bake for 1 1/2 hours. Don't forget to let the chicken sit for at least 20 minutes. I have mine stand for 30 because I feel it keeps all the juices in and taste much better. I have made the mistake of cutting into it too early because I can't wait and all the juice runs out and the chicken is too dry. 

If you want to make a pan gravy and I highly recommend you do, follow these easy steps.

Ingredients

2 tbs butter
4 tbs flour
1 can of chicken broth

Directions

Add butter to the pan that you roasted the chicken in. Let it melt on medium heat. Add flour and blend together until it is bubbling. Add chicken broth slowly while scraping all the yummy bits of chicken off the bottom. Let it simmer and it will slowly thicken. Let me know if you think it is delish.

Pan Gravy