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Recipe by: Chef John V.
1 -3 to 3' lb. fresh whole chicken
Preheat oven to 375 degrees F. Wash the chicken in cold water, towel dry. Season the cavity with salt, pepper, garlic and thyme. Truss the chicken. Rub with oil, remaining salt and pepper and grated onions.
Place on its side in a roasting pan. Roast for 45 minutes, then turn to the opposite side, add the mirepoix and continue roasting for 45 minutes. Increase heat to 400 degrees F. Turn breast side up and cook an additional 15 minutes. Remove from the pan and let it rest tented with aluminum foil while the pan juice is being made. Deglaze the pan with 1/2 cup chicken stock, veal stock or water, stir and then strain off the jus. Skin off the fat from the jus and keep it warm. Carve and disjoint the chicken and serve with the pan juices which have been strained and fat removed.