Roast Chicken with Pan Gravy

Roast Chicken with Pan Gravy 


Servings: 10 
Categories: Main Dish 
Source: Culinary Fundamentals Copyright: Prentice Hall


5 each Chickens
Salt, as needed
Black pepper, as needed, freshly ground
5 each Thyme sprigs
5 each Rosemary sprigs
Vegetable oil or butter, as needed

Mirepoix
4 ounces Onion, diced
2 ounces Carrot, diced
8 ounces Celery, diced

Pan gravy
2 ounces Flour
1/2 ounce Tomato paste (optional)
1 pint Chicken Stock, hot

1. Remove the wing tips from the chickens and reserves. Season the exterior and the cavity of the chickens with salt and pepper and place one sprig of thyme and rosemary in each cavity. Rub the skin with oil and truss each chicken with twine.

2. Place the chickens, breast side up, on a rack in a roasting pan. Scatter the wing tips in the pan.

3. Roast at 400°F for 40 minutes, basting from time to time. Scatter the mirepoix around the chicken and continue to roast another 30 to 40 minutes or until the thigh meat registers 180°F. Transfer the chickens to a holding pan, cover loosely, and allow them to rest while preparing the pan gravy.

4. Place the roasting pan on the stovetop and cook until the mirepoix on the stovetop and cook until the mirepoix is browned and the fat is clear. Pour off all but 1 once of the fat. Add the flour and cook out the roux for 4 to 5 minutes. (Optional: Add the tomato paste to the roux and cook out 2 minutes more,) Whisk in the stock until completely smooth. Simmer the gravy for 20 to 30 minutes, or until it reaches the proper consistency and flavor. Degrease and adjust seasoning. Strain through a fine mesh sieve and keep warm for service. Cut the chickens into portions and serve with pan gravy. 

My favorite Birthday Cake... with 7 Minute Icing

I took this from my mother's family cookbook. This is what at 42, I still ask for every year on my birthday!


CHOCOLATE SUNDAE CAKE
(Lillian Ross from Antioch Church of Christ)
4 large eggs separated
1 tsp. vanilla
1/4 cup water
1 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1 cup pastry flour (1 rounded cup)
1/3 cup sugar

Beat egg whites moderately stiff, add 1/3 cup of sugar, set egg whites aside while beating yolks and water. Beat yolks and water till light, add 1 cup of sugar and beat more (about 10 minutes in all). Add vanilla and fold in flour sifted with baking powder and salt. Then fold in egg whites. Put mixture in pans that have been greased and floured only on the bottom. Bake 350 degrees oven for 20-25 minutes in 2 (9 inch) pans. Invert on cookie racks to cool. When cool remove from pans by cutting around the edges. Split layers with a large knife.

Beat a 1 pint of whipping cream, add 2/3 cup powdered sugar and 1 tsp. vanilla. Spread cream mixture between stacked cake layers. Refrigerate while making the next step.

Make 7 minute icing (See icing) and cover outside of cake. Melt 3 T. or 3 squares of chocolate, 1 T. butter and a little wax. Pat on cake with a pastry brush until cake is completely covered with a layer of bitter chocolate. Refrigerate until served.

7-MINUTE ICING
2 unbeaten egg whites
1 1/2 cup sugar
1/3 cup cold water
dash of salt
1/4 tsp. cream of tarter or 2 tsp. light corn syrup

Put ingredients in a double boiler that the water is boiling. Beat with a electric mixer for 8 minutes. (I have found I have better results going the full eight minutes. Use a timer also.) Then add 1 tsp. vanilla and mix. It is ready to put on a cooled cake.