Make the Most of Mom’s Best Baked Chicken

We don’t have cable but I’m grateful for the Food Network!

Baked Chook

My mom is constantly getting ideas from it for great recipes and then fixing them for our Bible study luncheons! Lucky me, huh? Her latest was a roast chicken recipe from the Tyler Florence show. This isn’t the exact recipe used on Tyler’s Ultimate, but I can’t imagine it being any better. The white meat was so flavorful and tender…it was the best chicken I’ve ever had and would give roast turkey a run for its money!

Roast Chicken Mom-style

  • 1 3-lb chicken
  • salt and pepper
  • 1 yellow onion, cut in fourths
  • 4-6 cloves garlic, left whole
  • several sticks of celery, cut in thirds
  • half lemon, cut into 4 slices
  • 1/2 bunch fresh thyme
  • 1 lb whole mushrooms, washed and wiped dry

Heat oven to 400 degrees F. Pat the chicken dry with paper towels. Season the cavity with salt and pepper. In a bowl, combine all the other ingredients except mushrooms with 1 1/2 TB olive oil. Stuff it all in the bird.

Place the chicken, breast side up in a roasting pan, drizzle with olive oil and rub with a cut clove of garlic. Sprinkle with more thyme if desired.  Season again with salt and pepper.

Roast the chicken for 1 1/2 hours; arrange the mushrooms around chicken 45 minutes into the roasting time. Baste with pan juices 3 or 4 times during roasting process. The chicken is done when an instant-read thermometer registers 165 degrees F when inserted in the thickest part of the thigh (the legs should wiggle easily in their sockets).

Remove the chicken from the pan, cover with foil and let stand for ten minutes. Serve the chicken with the roasted mushrooms and pan juices.

We couldn’t believe the flavor and juiciness of this chicken! My mom left the remainders with me, and I put it all in a large kettle (chicken carcass, pan juices and all the veggies that were in the cavity) covered it with water and stewed it for supper. Before adding potatoes and carrots, I lifted out the bones and chunks of onion, etc and discarded what needed discarded and chopped what needed chopped. I thickened the broth with 2.5 TB cornstarch dissolved in 1/2 cup cold water and topped the stew off with dumplings!

The next day, I took that night’s leftovers and stretched them further by adding more water to the soup, about 5 more potatoes, two boullion cubes and another batch of dumplings. It was even thicker and tastier than it had been originally!

That’s a lot of goodie from one 3-lb chicken!

2 thoughts on “Make the Most of Mom’s Best Baked Chicken”

  1. That would be a great recipe to try out on our new rotisserie oven my in-laws bought us for Christmas. Yummy! I just finished, thank goodness, making homemade chicken & Dumplings.

  2. We must have been craving the same thing!

    Yum, rotisserie chicken! Have you tried that McKormick seasoning for chicken…it’s called rotisserie seasoning? It’s soooo good.

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