Roast Chicken with Mushroom Gravy Recipe
(serves 4)

3 1/2 lb/ 1.6kg
2 tbsp/ 30 ml
1
1/2 lb/ 250 g
1 tsp/ 5 ml
1/2 tsp/ 2 ml
1 1/2 cups/ 375 ml
1 tbsp/ 15 ml
1 tbsp/ 15 ml
3 tbsp/ 45 ml
 

chicken, cleaned and trussed
melted butter
onion, finely chopped
fresh mushrooms, cleaned and diced
chopped fresh parsley
tarragon
beef stock, heated
tomato paste
cornstarch
cold water
juice of 1 lemon
salt and pepper

Method:

1. Preheat oven to 425 ^oF (220 ^oC)

2. Place chicken in roasting pan and season with salt and pepper. Brush skin with melted butter and lemon juice. Roast 30 minutes in oven.

3. Reduce heat to 350 ^oF (180 ^oC). Continue cooking chicken 1 hour and 15 minutes.

4. Check if chicken is cooked by inserting a skewer in thickest part of leg. Juices should be clear, not pink.

5. Remove cooked chicken from roasting pan and set aside. Discard 2/3 of fat from roasting pan. Place pan on stove burner over high heat. Add onion and cook 3 minutes, stirring frequently.

6. Add mushrooms and seasonings; mix well. Cook 4 minutes over high heat.

7. Mix in beef stock and tomato paste. Continue cooking 3 minutes.

8. Dissolve cornstarch in cold water; stir into mushroom sauce and cook 1 minutes.

9. Serve roast chicken with gravy. Accompany with roasted potatoes.

1 RECIPE:     451 CALORIES     8g CARBOHYDRATE     62g PROTEIN     19g FAT     1.9g FIBER

 

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