WHITE WINE ROASTED CHICKEN RECIPES

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SARASOTA'S ROASTED WHOLE CHICKEN WITH A WHITE WINE SAUCE ...



Sarasota's Roasted Whole Chicken With a White Wine Sauce ... image

I like lots of flavor to my chicken, and as with many other chefs, a high temp to start is the key for a crispy crust. I have a very simple olive oil, butter, parsley, salt and pepper rub and then lots of fruit and onions in the cavity which I feel really helps with the flavor. Rather than a rack, just use a couple of thick onion slices or a couple of celery ribs or carrots. It makes a natural rack and add tons of flavor to the drippings. Take advantage of what you have in your fridge. You can always use a traditional roasting rack if you want. But I think it is key to have it raised off the bottom of the pan.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 4 , 4-6 serving(s)

Number Of Ingredients 17

4 lbs chicken, washed inside and out and patted dry
1 orange, cut in quarters
1 lemon, cut in quarters
1 medium onion, cut in quarters
3 garlic cloves (smashed but not cut)
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon kosher salt (1 half for the skin, 1 half for the cavity)
1 teaspoon ground black pepper (1 half for the skin, 1 half for the cavity)
1 teaspoon dried parsley
1/4 teaspoon cayenne
1 cup chicken broth (optional, to add to the bottom of the pan) or 1 cup water (optional, to add to the bottom of the pan)
1 cup white wine
2 cups chicken broth
1 teaspoon butter
1 teaspoon fresh parsley
1 teaspoon cornstarch (mix with one teaspoon water, will make a slurry to thicken the drippings)

Steps:

  • Prepare -- Clean the chicken, rinse and pat dry. Add 1/2 the salt and pepper into the cavity along with the orange, lemon, onion and garlic.
  • Mix the olive oil, butter, remaining salt and pepper along with the parsley and cayenne pepper. Brush this all over the chicken.
  • I tuck the wings under the chicken and set in a roasting pan on my cut thick onion slices, or celery, or even carrots. If you don't want to use a natural vegetable rack you can use just of baking rack but I just love the flavor the vegetables give the gravy. I do not like to truss or tie my legs together. To me they get done more evenly when not tied.
  • Time to bake -- Now I like to add 1 cup chicken broth or you can just use water in the bottom of the pan. It gives a little moisture along with the dripping from the chicken. Heat the oven to 450 degrees and cook the chicken uncovered for about 20 minutes. Reduce to 375 and cook for another 40-60 minutes depending on the size of your chicken. I always remove when the internal temperature reaches 170-175 and the juices will run clear when you stick a knife or fork in the thigh.
  • Resting -- Make sure you remove from the pan to a plate and cover with foil. Let rest at least 15 minutes. Temperature will rise to 180 easily.
  • Gravy -- First remove most of the grease from the drippings, just use a tablespoon, there shouldn't be too much. Then put the pan on the stove top and on medium heat, deglaze the pan with white wine about 1 cup and scrape up all the drippings. At this point, I still keep all the vegetables I used as the rack still in the pan. Then I add 2 cups of chicken broth and let it reduce 5 or so minutes as the chicken continues to rest.
  • I finish by adding a teaspoon of butter and then thickening just a bit with corn starch mixed with just a little water (a slurry) just lightly, I don't want it too thick, and then strain the gravy. I then add a little parsley right at the end (optional). And drizzle over the cut up roasted chicken. It is perfection.

Nutrition Facts : Calories 1155.2, FatContent 76.7, SaturatedFatContent 22.8, CholesterolContent 350.4, SodiumContent 2661.1, CarbohydrateContent 11.9, FiberContent 1.9, SugarContent 5.7, ProteinContent 89.2

LEMON-ROSEMARY ROASTED CHICKEN WITH WHITE WINE SAUCE ...



Lemon-Rosemary Roasted Chicken with White Wine Sauce ... image

Tangy flavor make the chicken dish stand out, accompanied with tasty condiment.

Provided by Betty Crocker Kitchens

Total Time 1 hours 40 minutes

Prep Time 35 minutes

Yield 6

Number Of Ingredients 18

1/4 cup olive oil
1 1/2 tablespoons fresh lemon juice
2 tablespoons chopped fresh rosemary leaves
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 cloves garlic, finely chopped
1 whole broiler-fryer chicken (3 to 3 1/2 lb)
2 small lemons, each cut into quarters
1 head garlic, unpeeled and cut in half crosswise
1 cup chicken broth, more if needed
2 shallots, finely chopped
1 1/3 cups chicken broth
3/4 cup dry white wine or chicken broth
1 fresh rosemary sprig
1/4 cup cold firm butter, cut into 4 pieces
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

  • Heat oven to 425°F. (Roasting chicken at a high temperature results in moist, evenly browned chicken. Position V-shaped rack in heavy roasting pan. Spray rack with cooking spray.
  • In small bowl, mix oil, 1 1/2 tablespoons lemon juice, 2 tablespoons rosemary, 1 teaspoon salt, 1/2 teaspoon pepper and the chopped garlic.
  • Rinse cavity of chicken and pat dry with paper towels. Use your fingers to loosen connection between skin and breast meat, slowly working your way under skin. Continue over entire chicken. Generously spread oil mixture under skin, working it over the thighs, breast and drumsticks.
  • Spread thin coat of oil mixture over outside of skin. Place lemon quarters and garlic halves in cavity of chicken. Use kitchen twine to tie legs of chicken tightly together. Place chicken, breast side down, on oiled rack. Pour 1 cup broth into bottom of pan. Insert meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • Roast chicken uncovered 30 minutes. Use kitchen tongs or two long-handled wooden spoons to turn chicken breast side up. Check to see if there is still liquid in bottom of pan. If not, add 1/4 cup broth. Roast 30 to 35 minutes longer or until thermometer reads 180°F, juice is no longer pink when center of thigh is cut, and legs move easily when lifted or twisted. Remove chicken from rack and place on platter. Cover tightly with foil; set aside.
  • Remove V-shaped rack from pan. Place pan over two burners and heat to boiling over medium-high heat. Boil any remaining liquid in pan until dry. Add shallots and cook 2 minutes, stirring frequently, until soft. Pour 1 1/3 cups broth into pan and heat to boiling, scraping any browned bits from bottom of pan.
  • Add wine and rosemary sprig to pan. Heat to boiling, stirring occasionally. Boil 5 minutes, stirring occasionally, until sauce is reduced to a little less than 1 cup. Remove from heat. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted. Stir in 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Remove lemon quarters and garlic halves from cavity of chicken. Serve chicken with sauce.

Nutrition Facts : Calories 360 , CarbohydrateContent 4 g, CholesterolContent 105 mg, FatContent 1 , FiberContent 0 g, ProteinContent 28 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 660 mg, SugarContent 0 g, TransFatContent 1 g

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