PERFECT ROAST CHICKEN

I must give Ina Garten credit for this recipe. I've tried it many times and each time it comes out "perfect," just as she predicted. If you want to include roasted vegetables - making this almost a one dish meal -  place 8 whole new potatoes and 4 carrots, cut diagonally into quarters, along with the onions underneath the chicken. I served this as recently as last night, with broccoli, par boiled briefly and then sauteed in olive oil with flavored with garlic and red pepper flakes. If the gravy seems like too much trouble, scratch it. But do leave the chicken under foil for about ten minutes, to let the juices redistribute. This turns out moist and delicious.

I always cut the breasts off whole and then slice them across the grain into chunks. It makes for a  more festive presentation and you don't have to worry so much about those slices being thin and dry.

INA GARTEN'S PERFECT ROAST CHICKEN

serves 3-4



1 5-6 lb roasting chicken

kosher salt

freshly ground black pepper

1 large bunch fresh thyme

1 lemon, halved

1 head garlic, cut in half crosswise

2 T butter, melted

1 Spanish onion, thickly sliced

1 C chicken stock

2 T flour

1. Preheat oven to 425.

2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry with paper towels. Place the chicken in a roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken.

3. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.

4. Remove all the fat from the bottom of the pan, reserving 2 tablesppons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes,until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.

5. Slice the chicken onto a platter and serve immediately with the warm gravy.

If you buy an oven stuffer roaster, with the little white pin that comes out when the chicken is done, check it at about 1 1/4 hours, just to be sure you don't over cook the chicken.