• 1 broiler-fryer chicken (3 pounds) ADD TO SHOPPING LIST
  • 3 teaspoons dried rosemary, crushed
  • 1 lemon, sliced
  • 1/4 teaspoon salt
  • 1 small onion, chopped
  • 4 cups chicken broth
  • 1 tablespoon cornstarch
  • 1/3 cup madeira wine


Preheat the oven to 450°F. Coat a roasting rack and roasting pan with cooking spray.
Season the cavity of the chicken with 1 teaspoon of the rosemary. Place the lemon inside the cavity. Place the chicken, breast side up, on the prepared rack. Rub 1 teaspoon of the remaining rosemary and the salt over the breast meat under the skin of the chicken. Scatter the onion around the bottom of the pan. Add 2 cups of the broth.
Roast the chicken for 20 minutes, basting with the pan juices occasionally. Reduce the heat to 350°F. Roast, basting every 15 minutes, for 55 minutes longer, or until a thermometer inserted in a breast registers 180°F and the juices run clear. Place the chicken on a cutting board and keep warm. Skim the fat from the pan juices.
In a small bowl, whisk together the cornstarch and 1/4 cup of the remaining broth until smooth.
Place the roasting pan on the stove top over medium-high heat. Add the wine. Boil for 3 minutes, stirring to loosen browned bits from the pan, or until reduced to 1/4 cup. Add the remaining 1 3/4 cups broth and bring to a boil. Add the reserved cornstarch mixture and the remaining 1 teaspoon rosemary. Cook, stirring constantly, for 2 minutes, or until slightly thickened.
Carve the chicken, removing and discarding the skin before eating. Serve with the gravy.


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