Roast Chicken with Bananas
|Butter/Chicken fat||1 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄4 Teaspoon|
Sprinkle the inside of a 3 1/2 to 4-pound roasting chicken with salt and pepper.
Place 1 large onion, halved, inside the bird.
Tie legs together.
Rub outside of chicken with softened butter.
Sprinkle outside with salt and pepper.
Place, uncovered, in preheated moderate oven (350°F.).
Every 15 minutes (for a total of 45 minutes to 1 hour, depending on size of chicken), baste with chicken drippings.
Examine the color of chicken carefully 15 minutes before bird is done; if it isn't a rich brown, turn oven to extremely hot (500°F.) for remaining time.
Remove chicken to hot platter and keep warm while making gravy.
This is best done by turning off oven heat and putting chicken back in oven with oven door left open.
Tip roaster over a mixing bowl and pour off some of fat but not all.
Place roasting pan on top of stove over medium heat.
Add a little boiling water, approximately 1/4 to 1/2 cup, and with a large metal spoon scrape and stir chicken drippings sticking to bottom of pan until well blended with water.
Add a few drops of gravy coloring.
The gravy must be dark in color, rich in texture.
If necessary, a little more water may be added, but be careful not to add too much.
Cut 4 bananas into halves crosswise.
Melt 1/4 cup butter in a skillet.
Sprinkle bananas with ginger and fry gently in butter until soft, turning several times.
Place around chicken.