Roast Chicken With Mushroom Gravy
|Chicken||3 1⁄2 Pound, cleaned and trussed|
|Melted butter||2 Tablespoon|
|Onion||1 , finely chopped|
|Fresh mushrooms||1⁄2 Pound, cleaned and diced|
|Chopped fresh parsley||1 Teaspoon|
|Beef stock||1 1⁄2 Cup (24 tbs), heated|
|Tomato paste||1 Tablespoon|
|Cold water||3 Tablespoon|
|Lemon||1 , juiced|
Preheat oven to 425 Â°F (220 Â°C).
Place chicken in roasting pan and season with salt and pepper. Brush skin with melted butter and lemon juice. Roast 30 minutes in oven.
Reduce heat to 350 Â°F (180 Â°C). Continue cooking chicken 1 hour and 15 minutes.
Check if chicken is cooked by inserting a skewer in thickest part of leg. Juices should be clear, not pink.
Remove cooked chicken from roasting pan and set aside. Discard 2/3 of fat from roasting pan. Place pan on stove burner over high heat. Add onion and cook 3 minutes, stirring frequently.
Add mushrooms and seasonings; mix well. Cook 4 minutes over high heat.
Mix in beef stock and tomato paste. Continue cooking 3 minutes.
Dissolve cornstarch in cold water; stir into mushroom sauce and cook 1 minute.
Serve roast chicken with gravy. Accompany with roasted potatoes.