Roasted Chicken with Rosemary
Time: 1 hour, 20 minutes
Equipment: French chef knife, Cutting Board, 8-quart Stockpot
- 1 whole chicken
- 3 sprigs fresh rosemary
- ¼ cup olive oil
Clean chicken, and place whole sprig of rosemary in cavity and one in fold of each wing, next to the breast. (Tie chicken with string to keep rosemary in place, and wings tucked). Baste chicken with olive oil.
Place chicken on its side in 8-quart Stockpot. Cover, close the vent, and roast over low-heat 30 minutes. Turn the chicken to the other side, cover, and roast an additional 30 minutes. Turn chicken upright, and roast an additional 20 minutes.
Increase to medium-high heat; deglaze the Stockpot with 2 cups chicken stock and ¼ cup white wine. Reduce by half and thicken with homemade roux (see Stocks & Sauces) or cornstarch.
Serve with Garlic Mashed Potatoes and homemade gravy.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 364; Fat Grams 25; Carbohydrate Grams 2; Protein Grams 31; Cholesterol mg 12; Sodium mg 84.
THE POINT SYSTEM: Calorie Points 5; Protein Points 4; Fat Grams 25; Sodium Points 4; Fiber Points 0; Carbohydrate Points 0; Cholesterol Points 12.