The general idea is to preheat an oven with a skillet to 450, prep the chicken with some oil (I used butter) and salt/pepper (I added some garlic also) and then putting the chicken in the hot pan so the dark meat will cook more being in direct contact with the skillet. Also, the pan will keep the liquid from evaporating completely for a pan sauce or in my case gravy. Cook until breast temp of 120 and then turn off the over and let it continue to cook in the hot oven. It works well.
This will become a fav in this household.
Notes: This CI recipe called for a 3 1/2 to 4-pound chicken. Mine was 5 pounds so a little bigger. Mine took 35 minutes to reach the “turn off the oven” point vs. their 20-25. CI always likes a pan sauce. I love grave and used the accumulated liquid to make a tasty gravy.
Spray an oven safe pan with PAM. Place in oven and preheat to 450 convection.
Pat dry a whole chicken, tie legs together with butcher twine and tuck wings under.
Rub surface with 1 T butter. I use a baggie here.
Sprinkle with seasoning. I’m using my 7:2:1 mix here but just salt and pepper would be OK.
Transfer to your preheated pan. Let roast until breast temp is 120 and thigh is 135. For my 5 lb. bird that was 35 minutes. For a 4 lb. bird this would be more like 25 minutes.
Turn OFF oven and let set in hot oven until breast temp is 160 and thigh is 175. About 25 minutes. Move chicken to a plate and pour any liquid in the chicken cavity into the pan.
In a Tupperware gravy shaker combine 3/8 cup AP flour with equal amount of cup cold water and shake until combined. You should be able to use a whisk and bowl if you don’t have this.
Over high heat, bring the dripping to a hard boil. If you didn’t have enough liquid, add some chicken broth. I had about 3/4 cup of liquid to start and didn’t need more volume. Slowly add the water/flour mixture while continuously stirring. In about 2-3 minutes, the mixture will thicken. Add salt to taste.
July 8, 2016