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Michelle's Chicken Louie
Serves 4-6
Equipment
Large Roasting Pan with draining rack
Large pot
Ingredients
5 lb. Whole Chicken
1 slice Italian Bread
2-3 lb. Roasting Potatoes
1 dozen whole, peeled Carrots
Paste
Butter
2 cloves of Garlic
1 Tbsp. Parsley
_ tsp. Tarragon
_ tsp. Thyme
_ tsp. Oregano
_ tsp. Rose
Gravy
2 Tsp. Cornstarch
2 Cups Chicken broth
2 Tsp. Vermouth or White Wine
_ lb. Sliced raw mushrooms
Method
Clean chicken in cold water. Remove all the guts. Pat dry
so chicken will crisp up when roasted. Spread paste on the
slice of bread. Then fold bread in half and stuff into cavity
of chicken. Spread remaining paste all over the outside of
the chicken. Bake uncovered for 1-_ hours at 375. Boil potatoes
for 10 minutes. With 45 minutes remaining, place the potatoes
around the chicken. Blanche the carrots for 5 minutes. With
30 minutes of cooking time remaining, place carrots around
the chicken.
Remove chicken, potatoes and carrots from roasting pan. Scrape
the bottom of the pan. Add 2 Tbsp. cornstarch. Then slowly
add 2 cups chicken broth. Then add 2 Tbsp. Vermouth or white
wine. Continually stir to get rid of any lumps. Finally add
sliced, raw mushrooms. Salt and pepper to taste.
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