Perfect Roast Chicken – Lauren Groveman

Name: Perfect Roast Chicken – Lauren Groveman
Ingredients: 2 cups assorted aromatic vegetables (thinly sliced carrot, yellow onion and celery); Vegetable spray or oil, for the roasting rack; 2 chickens (3 1/2 to 4 1/2 pounds each); Kosher or sea salt and freshly ground black pepper to taste; Poultry Seasoning Mix, as needed; Flavorless vegetable oil (or pure olive oil), as needed, for the chickens; 3/4 cup (1 1/2 sticks) unsalted butter; 8 scallions trimmed and left whole (use the white and 2 inches of the tender green), if not planning to stuff the birds; 3 to 4 cups of your favorite stuffing, at room temperature (optional); 4 cloves garlic, minced; 2 1/2 cups Chicken Stock; Necks and gizzards from the chickens (no heart or liver); 1/2 cup dry white wine (or use more chicken stock); 2 1/2 tablespoons unsalted butter; 1 large shallot, minced; 2 medium-sized button mushrooms, wiped clean and coarsely chopped; 3 tablespoons unbleached all-purpose flour; 2 teaspoons minced fresh thyme or 1/2 teaspoon dried

www.laurengroveman.com

Roast perfectly seasoned chickens with aromatic veggies and flavorful herbs. No pre-made mix needed—use pantry staples for a delicious result.

View full recipe on www.laurengroveman.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.laurengroveman.com.

Share this recipe:

Ingredients

2 cups assorted aromatic vegetables (thinly sliced carrot, yellow onion and celery)
Vegetable spray or oil, for the roasting rack
2 chickens (3 1/2 to 4 1/2 pounds each)
Kosher or sea salt and freshly ground black pepper to taste
Poultry Seasoning Mix, as needed
Flavorless vegetable oil (or pure olive oil), as needed, for the chickens
3/4 cup (1 1/2 sticks) unsalted butter
8 scallions trimmed and left whole (use the white and 2 inches of the tender green), if not planning to stuff the birds
3 to 4 cups of your favorite stuffing, at room temperature (optional)
4 cloves garlic, minced
2 1/2 cups Chicken Stock
Necks and gizzards from the chickens (no heart or liver)
1/2 cup dry white wine (or use more chicken stock)
2 1/2 tablespoons unsalted butter
1 large shallot, minced
2 medium-sized button mushrooms, wiped clean and coarsely chopped
3 tablespoons unbleached all-purpose flour
2 teaspoons minced fresh thyme or 1/2 teaspoon dried