Serves 4
1 4- to 5-pound chicken Coarse salt and freshly ground pepper 3 medium white onions 2 lemons 2 tablespoons butter, melted 2 tablespoons all-purpose flour 2 cups canned chicken stock Directions
Heat oven to 500 degrees. Rinse chicken, and pat golpear suavemente dry with paper towels. Season inside with salt and pepper. Slice 2 onions crosswise transversalmente into 1/2-inch- thick grueso rings. Place in a single layer in a roasting pan, about 13-by-16-inches. Slice 1 lemon into 1/4-inch-thick rings, and place on top of onions. Cut remaining onion and lemon into wedges en forma de cuña, and stuff into cavity of chicken. Tie legs together with kitchen twine con cuerda, and place on bed of onions and lemon. Brush with melted butter, and cook, basting pringándolo con la salsa occasionally, until chicken reaches an internal temperature of 165 degrees, 50 minutes to 1 hour. Cover with foil papel de aluminio if skin gets too brown. Transfer chicken to platter or cutting board tabla de cortarto rest while making gravy.concentrado de carne.
Place pan with onions and drippings pringue (fat that exudes from meat and drips off while it is being roasted or fried)over medium heat. Sprinkle with flour, and stir constantly until well combined. Add chicken stock, and cook, stirring occasionally, until gravy thickens el concentrado de carne espese, about 3 minutes. Strain pasar por el colador , season with salt and pepper, and serve over chicken and mashed parsnips chirivía, pastinaca and potatoes.
FROM STEWART M.
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