William baker's sunday roast chicken - country living

4 servings

Ingredients

Quantity Ingredient
1 2 1/2 to 3-lb chicken
1 tablespoon Vegetable oil
½ teaspoon Paprika
½ teaspoon Salt
½ teaspoon Ground black pepper
4 Carrots, peeled and cut in half crosswise
2 Stalks celery, quartered
1 medium Onion, peeled & quartered
½ cup Water
1½ tablespoon Cornstarch dissolved in 2 T water

Directions

1. Heat oven to 375'F. Remove giblets and neck from chicken and reserve; rinse chicken and pat dry. Rub vegetable oil over chicken skin; sprinkle chicken with paprika, ¼ t salt, and ¼ t ground black pepper.

2. Place chicken in center of roasting pan with tight-fitting lid; surround with carrots, celery, onion, and reserved giblets and neck.

Sprinkle remaining salt and ground black pepper over vegetables. Pour water in pan around chicken and roast, covered, 1 to 1½ hours, or until chicken legs move easily and vegetables are fork-tender.

3. Remove chicken and vegetables to serving platter; discard giblets and neck. To make gravy, strain pan drippings into small saucepan; stir in cornstarch mixture. Heat mixture to boiling, stirring constantly, until thickened-about 1 minute. Remove from heat and serve with chicken and vegetables.

Country Living/June/92 Scanned & fixed by Di Pahl & <gg>

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