Preheat oven to 450.
1 ~5 pound chicken (bigger than the normal fryer size)
2 cans broth or so
some white wine
fresh herb twigs of choice par, sage, rose, thyme especially (any of them or basil or chives might work too)
couple carrots, onion pieces and celery pieces
the neck from the chicken
1 lemon or another onion
some cornstarch
little soy sauce
couple cloves garlic (whole) if desired
Wash chicken and cram some herbs and lemon or onion (quartered) inside it. Season chicken with salt and pepper first.
In roasting pan with rack (a must) put in chunks of carrot, onion, celery, some herbs and the chicken neck and pour over broth and some wine. You can start with as much as needed to cover and add more as it evaporates. DO NOT LET IT GET DRY AS THE VEGGIES WILL BURN. Tie up chicken legs and place on rack. Roast for about 2 hours or until juices run clear and thigh registers 173-177. Let chicken sit (covered in foil) and immediately put the pan drippings in the fridge. Chill for 15 minutes and then skim the fat from the drippings. Mix a good couple spoons cornstarch with a tidbit of soy sauce and more wine or broth. Stir this into gravy in a pan and stir until thickened. Carve chicken after it rests about 15 minutes. If you heat a platter in the oven the chicken and gravy will stay hot longer and this is nice for company.
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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Weekday roast chicken and gravy
