|Easy Roast Chicken
All of the vegetables and herbs are very much whatever you prefer. Remember that what you use to flavor the bird will be the flavor of your gravy if you choose to make it with the drippings. If you want a lemony chicken, you might not be liking the sour gravy. That’s why I bring it up. Really, you can put whatever you want. A quartered apple might be very nice and add a sweet aroma. Have fun with it!
1. Preheat your oven to 350˚F/ 175˚C.
2. If you have a large bird this might be easier with two people; I’ve looked pretty funny in the past wrestling a wiggling slippery turkey into a bag!
Rinse your bird thoroughly in cold water (don’t forget to remove the pack of giblets and the neck from the cavity). If you have chosen to, put the flour in your bag and shake it around. Place the bird in the bag and start filling it with your chosen vegetables and herbs. Add them to the bad outside the bird also.
3. Brush the skin with oil or butter. With turkey I like to carefully slide my hand under the skin on the breast, rub it with butter, and place sage leaves in a pretty pattern. When the skin cooks the butter makes it crispy and the leaves show through. It makes the bird look more special. Salt and pepper the outside of the bird. Truss the legs together and tuck the wings under to allow for more even baking.
4. Zip the bag shut, poke a few holes in it, and follow baking time instructions for your size of bird. The USDA says that the thickest part of the inner thigh should be at 165˚F/75˚C. If it goes a little over there isn’t much of a problem, it won’t go dry in the bag!
5. When the bird is done cooking take it out of the oven and leave it to sit! You can ruin a perfectly cooked bird by carving it immediately, if you don’t allow the juices to seep back into the meat, you can get a dry and chewy bird. I let my turkey rest around 3 hours, but it was huge. It should still be warm but not not in any way hot. When it is done cooling you can remove it from the bag and carve it. I like to serve the vegetables that cooked with the turkey on the same platter. I think it is kind of pretty.
Strained liquid from Oven Bag after roasting, fat skimmed off
Salt and Pepper to taste
2 teaspoons (estimate) of Corn Starch/ Arrowroot Powder dissolved in a splash of cold water
1. Boil the cooking liquid with the starch liquid until it begins to thicken. Make sure the bottom of the pan doesn’t scorch and that you continue to stir it.
2. Add a splash of heavy cream until you like the flavor and consistency.
3. Add salt and pepper to taste.
Remember, as the gravy cools it will continue to thicken. Don’t get scared if it looks to thin. You don’t want stodgy solid gravy jello when it cools. Gross!
As Jacques Pepin says, “Happy Cooking!”