I prepare a whole roasted chicken most Sunday afternoons. It's a classic comforting recipe that has the added benefits of being both nutritious and cheap. I stretch it into at least two meals and as many lunches to get the most bang for the buck. A roasted chicken in a cast iron pan ensures super crispy skin and tender meat.
2tbspall-purpose flouror cornstarch for gluten free
1/2c.dry white wine
2c.chicken bone broth or stock
fresh cracked pepper
Whole Roasted Chicken
Truss your chicken, then place in a cast iron pan breast-side up. Sprinkle all over with 1 tbsp seat salt and allow the chicken to come to room temperature.
Preheat the oven to 450. Rub the chicken all over with 2-3 tbsp butter and dust with additional sea salt.
Roast for 20 minutes at 450, then reduce the oven temperature to 325 and roast until an instant read thermometer reads 160 when inserted into the thigh, 60 -90 minutes more depending on the size of the chicken.
Move the chicken to a cutting board, reserving the pan drippings, tent loosely with foil and allow to rest at least 15 minutes, and up to 30.
Pour out all but 2 tbsp - 1/4 c. pan juices from the cast iron and heat over medium. Add the butter and heat until it melts. Add the flour and whisk continually until smooth and thickened and the color is a deep golden brown.
Deglaze with white wine, scraping up the browned bits from the bottom of the pan. Add the broth/stock and simmer 4-5 minutes until the sauce is thick. Add a tablespoon or two of cream if desired and cracked black pepper to taste. Taste for seasoning and adjust as needed.
Cast Iron Skillet Whole Roasted Chicken https://oursaltykitchen.com/whole-roasted-chicken/