Want to make Foster’s Pint and Plates Roasted Chicken at home? Executive Chef William Mauk shows you how.
A Whole Chicken
Extra Virgin Olive Oil – about 1/4 cup
Fresh Ground Black Pepper
Olive Oil approximately 2 tables spoons
Chopped Onion 1/2 cup
Chopped Celery 1/4 cup
Chopped Carrots 1/4 cup
Flour 2 Tablespoons
Chicken Stock 2 cups
Pre-heat oven to 400 degrees.
Start with the whole chicken, and remove the wings. Place the wings to the side for to use for the stock. Tie the chicken with twine. Coat the Chicken with Extra Virgin Olive Oil and then coat generously with Kosher Salt, Fresh Ground Black Pepper, Dried Basil, Dried Oregano, and Dried Thyme.
Place Chicken on a raised rack in a pan place in the oven, reduce heat to 350 degrees and cook for 45 minutes.
Sauce in a medium sauce pan mix Olive Oil, Chopped Onion, Celery, Carrots, and Chicken Wings. Cook over medium heat. Let brown.
Add flour, once that dissolves add Chicken Stock and let simmer until Roasted Chicken is done.