Mother nature has been playing tricks on us, glorious sunshine, giving us the impression of warmth. The reality, we have been waking to -28.... -45 with the wind chill. A hot cup of coffee and starting a fire are the only things getting me out of bed.
Days like this make my family crave a chicken or turkey dinner. Low and behold there was a whole chicken in the freezer just waiting.
Tonights dinner:
Roast chicken with garlic mashed potatoes, salad, peas &corn and of course, gravy!
Defrost your chicken the day before, in cold water, changing water frequently until thawed. Then put in refrigerator and until ready to prepare the next day.
The chicken I have prepared was quite small, 2.47 kg / or 5 and 1/2 pounds, so it fit perfectly into my cast iron dutch oven pot.
Oven preheated to 350'.
Add 1/2 cup of water, or chicken broth to pot.
*Make sure you remove the neck and pkg of organs inside the cavity of the chicken
Season bird with your favorite spices, I use red pepper and garlic shake, black pepper and a sliced whole onion inside the cavity.
Place bird in pot, cover with lid and let cook for 3 hours~ no peeking!
Cooking in a cast iron pot will result in a completely browned delicious chicken, with lots of drippings for gravy.
Remove bird, place on platter. Scrape bottom of pot to get all the flavor into the drippings. If necessary add chicken or vegetable broth to drippings in pot to make desired amount of gravy.~ Alternatively, if you are making mashed potatoes or steamed vegetables, you can use that water to increase broth for gravy.
Heat broth to boiling, slowly add sifted flour, stirring constantly until desired thickness is reached. Remove from heat. Slice bird, serve with your favorite vegetables, or sides!
* Remember, save the bones. Great for homemade soup tomorrow night, or put in a freezer bag and freeze for another cold days dinner!
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