Elegant Roast Chicken
|Roasting chicken||1 Large|
|Stuffing||1⁄2 Cup (8 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Flour||1⁄4 Cup (4 tbs)|
|Chicken stock||2 Cup (32 tbs)|
Wash chicken and dry with paper towels; lightly rub cavities with salt.
Spoon about 1/2 cup of the stuffing into breast cavity.
Fasten neck skin to back with skewer.
Spoon remaining stuffing lightly into back cavity; do not pack.
Close by placing skewers across opening; lace together with cord.
Tie drumsticks to tail.
Tuck wings under body and secure by tying with cord or pinning to body of the chicken.
Place chicken on a rack in a shallow pan, breast down.
Brush with 1 tablespoon of the butter.
Roast in a moderate oven (350°) for about 1 hour and 30 minutes.
Turn chicken breast up; brush with remaining butter and cut the band of string between drum-sticks and tail.
Continue roasting about 40 minutes, or until breast meat near wing is tender when you test it with a fork.
If you choose to flame the chicken, carefully lift it off the rack.
Pour drippings into a small pan.
Set the chicken back on the rack, breast up.
Heat brandy until warm; light and pour flaming over the chicken.
Place chicken on serving platter or cutting board; garnish as you wish.
Add brandy flavored drippings to the drippings in the pan.
To make the gravy, bring the pan drippings to a boil; add the flour and cook, stirring, over medium heat until smooth and bubbly.
Remove from heat and gradually stir in the two cups of chicken stock or broth; cook, stirring, until the gravy is thickened.