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William Baker’S Sunday Roast Chicken – Country Living

William Baker's Sunday Roast Chicken - Country Living recipe image
This International main features to 3-lb chicken -half crosswise, Vegetable oil 2 Stalks celery, quartered, Paprika 1 md Onion, peeled & quartered. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 137.2
Dietary: Gluten-free
Description
This International main features to 3-lb chicken -half crosswise, Vegetable oil 2 Stalks celery, quartered, Paprika 1 md Onion, peeled & quartered. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 /2 to 3-lb chicken -half crosswise
  • 1 tablespoons Vegetable oil 2 Stalks celery, quartered
  • 1/2 teaspoons Paprika 1 md Onion, peeled & quartered
  • 1/2 teaspoons Salt
  • 1/2 cups Water
  • 1/2 teaspoons Ground black pepper
  • 1 1/2 tablespoons Cornstarch dissolved in
  • 4 Carrots, peeled and cut in -2 T water
Directions
  1. 1
    Heat oven to 375'F.
  2. 2
    Remove giblets and neck from chicken and reserve; rinse chicken and pat dry.
  3. 3
    Rub vegetable oil over chicken skin;
  4. 4
    sprinkle chicken with paprika, 1/4 t salt, and 1/4 t ground black pepper.
  5. 5
    Place chicken in center of roasting pan with tight-fitting lid; surround with carrots, celery, onion, and reserved giblets and neck.
  6. 6
    Sprinkle remaining salt and ground black pepper over vegetables.
  7. 7
    Pour water in pan around chicken and roast, covered, 1 to 1 1/2 hours, or until chicken legs move easily and vegetables are fork-tender.
  8. 8
    Remove chicken and vegetables to serving platter; discard giblets and neck.
  9. 9
    To make gravy, strain pan drippings into small saucepan; stir in cornstarch mixture.
  10. 10
    Heat mixture to boiling, stirring constantly, until thickened-about 1 minute.
  11. 11
    Remove from heat and serve with chicken and vegetables.
  12. 12
    Country Living/June/92 Scanned & fixed by Di Pahl &

Nutrition Facts

Servings 4

Amount Per Serving
Calories 137.2kcal
% Daily Value *
Total Fat 7.1g11%
Saturated Fat 1.4g7%
Cholesterol 22.2mg8%
Sodium 2527.6mg106%
Total Carbohydrate 10.7g4%
Dietary Fiber 3.2g13%
Sugars 4.8g
Protein 7.8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 3lb, bakers, baking, black, boiling, carrots, celery, chicken, cornstarch, country, crosswise, cut, dissolved, ground, half, international, living, main, oil, onion
Read it online: https://www.chefs-mate.com/recipe/william-bakers-sunday-roast-chicken-country-living/