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Roast Chicken With Mushroom Gravy

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  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
  Tarragon 1⁄2 Teaspoon
  Beef stock 1 1⁄2 Cup (24 tbs), heated
  Tomato paste 1 Tablespoon
  Cornstarch 1 Tablespoon
  Cold water 3 Tablespoon
  Lemon 1 , juiced

Preheat oven to 425 °F (220 °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 °F (180 °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.

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Roast Chicken With Mushroom Gravy Recipe