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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is an Amish recipe, l'm sure will please you and the family. I got this from a site a while back but not sure where. Try it and it wont be the last time you make it! Lol Ingredients:
1 stalk celery |
3 1/2 lbs roasted chicken |
1/2 teaspoon dried thyme |
1/2 teaspoon salt |
1 tablespoon butter, softened, divided |
1 onion, quartered |
Directions:
1. Preheat oven to 475°F
2. Slice celery. Sprinkle inside cavity of chicken with thyme and salt; add 1 teaspoon butter, sliced celery and onion. Rub outside of chicken with remaining butter.
3. Tuck wing tips under back of chicken. Place chicken breast side-down on rack in roasting pan.
4. Add enough water to cover bottom of pan. Roast for 10 minutes. Reduce temperature to 375°F Roast for 20 minutes longer.
5. Turn chicken breast-side up. Roast until chicken is browned, about 30 minutes longer.
6. Ps:Great Idea
7. Save washing another pan. Make gravy to accompany the chicken directly in the roasting pan. Stir 1 tablespoon flour for each cup of pan juices and a small amount of water into the roasting pan. Cook the gravy over medium-high heat, stirring continually until thickened.
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