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Ingredients
- 3 lb FRYING CHICKEN
- 1/4 tsp Grnd PAPRIKA
- 20 sprg FRESH PARSLEY
- 2 Tbsp. BUTTER
- 4 x RIBS CELERY CUT INTO THIRDS
- 2 c. UNSALTED CHICKEN BROTH
- 1 med YELLOW ONION HALVED
- 1/2 x LEMON JUICE
- Â Â SALT AND FRESH PEPPER TO TA
- 1/4 c. DRY WHITE WINE
Directions
- PREHEAT OVEN TO 375 DEGREES.PLACE THE CHICKEN ON IT'S BREAST ON A FLAT WORK SURFACE.USING POULTRY SHEARS,CUT ALONG THE ENTIRE LENGTH OF THE BACKBONE.SPREAD THE CHICKEN OPEN AND RINSE WITH Cool WATER.DRY WITH PAPER TOWELS.CUT OFF EXCESS FAT AT NECK AND TAIL,AND Throw away FAT. OPEN THE BIRD OUT AS MUCH AS POSSIBLE.USE THE HEEL OF YOUR HAND AND STRIKE THE BREAST FIRMLY TO BREAK THE BREAST BONE,COLLAR BONES,RIB CAGE,AN WISHBONE.PLACE THE PARSLEY,CELERY,ONION INTO A 10 TO 12 INCH OVEN PROOF SKILLET Or possibly BAKING DISH,AND LAY THE CHICKEN,BREAST SIDE UP,ON TOP,ARRANGING THE BIRD SO IT RESTS NEATLY IN THE SKILLET.SPRINKLE CHICKEN WITH SAlt,AND PEPPER AND PAPRIKA,AND DOT WITH BUTTER. ROAST UNCOVERED FOR 35 Min Or possibly Till CHICKEN HAS BEGUN TO BROWN.IN A TWO C. MEASURING C.,COMBINE BROTH,LEMON JUICE,AND WINE.RESERVE 1/4 C. O THE LIQUID,AND Add in THE REST TO THE SKILLET.BASTE THE CHICKEN,AND CONTINUE ROAST UNCOVERED,BASTING EVERY 15 Min,FOR 50 TO 60 Min LONGER,Or possibly Till THE SKIN IS A DEEP Golden AND JUICES RUN CLEAR WHEN CHICKEN IS PIERCED IN THE THIICKEST PART OF THE THIGH AND INTERAL TEMPERATURE REGISTE 180 DEGREES.
- TRANSFER CHICKEN TO A Hot PLATTER Or possibly GROOVED CARVIONG BOARD AND KEEP Hot BY COVERING WITH A TENT OF FOIL.Throw away THE VEGETABLES.TILT THE SKILLET,AND SPOON OFF THE FAT.STRAIN THE DEFATTED COOKING JUICES IF DESIRE AND RETURN JUICES TO THE SKILLET.
- STIR CORNSTARCH INTO THE RESERVED 1/4 C. BROTH WINE Mix.Add in THE DISSOLVED CORNSTARCH Mix TO THE BROTH IN THE SKILLET.BRINNG TO A SIMMER,AND STIR FREQUENTLY Till THHICKENED.SERVE GRAVY ALONG SIDE CHICKEN....................
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 960g | |
| Recipe makes 2 servings | |
| Calories 1195 | |
| Calories from Fat 737 | 62% |
| Total Fat 82.0g | 102% |
| Saturated Fat 27.44g | 110% |
| Trans Fat 0.0g | |
| Cholesterol 378mg | 126% |
| Sodium 862mg | 36% |
| Potassium 1660mg | 47% |
| Total Carbs 14.21g | 4% |
| Dietary Fiber 5.1g | 17% |
| Sugars 5.43g | 4% |
| Protein 91.17g | 146% |
