Monday, January 9, 2012

Simple Tasty Roast Chicken

This morning as I was reading the scriptures I felt the Lord impressing me that there are so many young women today that don't know about the old time comfort foods. Yes they know about all the pasta foods and fancy stuff but do they know any of the old time recipes that are and were a comfort to many. I first and foremost want to be a blessing to someone each and every day and as I was saying this to the Lord this Blog idea came to me. I'm not a writer like my sister and cousin, don't pretend to be, but I do know good comfort food. I learned from my Mother-in-law so many things that I have used throughout the years cooking for kids and adults alike. This recipe today is from my Aunt Marie who had 6 boys and I'm sure cooked 4 or 5 at a time. [Chickens, that is] I remember her Chicken and Gravy. So delicious.
Today I want to start with a simple Roast Chicken. I know, I've heard all the screams about handling raw Chicken. Be brave and just wash your hands real well after handling it. Ready??

Simple Tasty Roast Chicken - Oven 350

  • 1 Whole Chicken about 3 or 4 pounds
Open the package [I know but some people don't know this].   In the main cavity there will be a little pouch. Pull out the little pouch of "innards"[you can do it] and set aside. Wash the chicken in just cold water [no soap] and pat dry with a paper towel. Spray the bottom of a small roasting pan with Pam or whatever you use. Put the Chicken in the pan and sprinkle the Chicken with Onion Salt, Garlic Salt and some flaked Parsley if you have it. Put several teaspoons of Butter on the Chicken [about 5] Put in a preheated oven for about an hour.

Now the innards...Open the pouch they are in and place in a sauce pan of cold water. Sprinkle Garlic and Onion Salt in the water and bring to a boil. It will boil over if you don't watch it. Turn down and cook on low with a lid. Sometime during the cooking of the Chicken [about 30 minutes in] Add a little of the water from the pan on the stove. This will keep the chicken juices from burning on the bottom.  You will know when the Chicken is done when there will be no red juices coming from it and also the thigh will be soft to the touch. [just pinch it a little.]

Remove Chicken from pan to a plate and cover with foil for a few moments so it won't be dry.[and it won't be] Strain the water left in the innards on the stove and add to the pan you cooked the Chicken in. In a bowl, make a thickening of flour and water. I start with about a half cup flour and enough water to make a thick pourable liquid. Use a whisk to get the lumps out. SLOWLY add this thickening to the liquid in the pan, stirring constantly. Turn the burner on medium when you do this. Depending on how thick you want this gravy will depend on how much thickening you add. Taste it and add pepper or whatever you like.  If it's not thick enough take it off the heat and add more thickening to it. Put back on the heat , stirring constantly and bring to a boil so the flour cooks.  If the gravy is lumpy strain it through a sieve. Who will know? You will get the hang of it. Be positive.

If you have any questions please ask. I hope you like this Real Comfort food from my Aunt Marie.


  1. Yay! This is awesome! I love roast chicken! Will you do one for really good biscuits? Thanks for this. Gotta get back to school now.

  2. I agree with Rachelle. I can't wait to try this at home! I would definitely take a biscuit recipe too . . . and any other "sage" advice, oh wise one!