 Summary
Over the years I have always skinned a chicken prior to cooking, because we have Kitchen Craft in our own kitchen it does not dry out the chicken. So happy skinnin!!Your heart will thank you for it.
Cookware used in Recipe
 12 inch Large Skillet with Cover View
 Paella/Jumbo Skillet with Cover 14 inch View
Prep Time
15 Minutes
Servings
2 - 4
Ingredients: 1 chicken, 3½ to 4 pounds, any giblets and skin removed 1 Tbl. grape seed oil or olive oil 1 Tbl. gluten-free soy sauce 1 tsp. white sugar
Directions: Adjust the oven rack to the middle position. Set the 12 '' Large Skillet on the rack, and heat the oven to 450° F.
Rinse the chicken inside and out, discard any pads of fat and the tail, pat dry with paper towels. Set on a plate or turn the lid over and set the chicken on it. Whisk together the grape seed oil, soy sauce and sugar in a small bowl. Spoon the mixture over the chicken and rub it in with your hands, turning the bird over a few times. Twist the wingtips under.
Using oven mitts, remove the 12'' Large Skillet from the oven and lay the bird in it breast side up. Roast for 30 minutes, then turn off the heat. Do not open the oven door. Leave the chicken in the oven for another 30 to 35 minutes, where it will continue to cook in the residual heat. The breast meat temperature should rise to about 155° F and the thighs to about 170° F. (If not, you can turn the heat back on for a few minutes.) Transfer the chicken to a warmed platter. Let rest, uncovered, for 10 minutes before carving.
Optional Golden Gravy: Pour the fat off the drippings in the skillet and set it over medium heat. Stir in 2 tablespoons white wine. Add about ¾ cup gluten free chicken broth and bring to a boil, scraping up the browned bits in the pan. Mix 1 tsp. cornstarch with 2 tsps. of cold water and stir into the broth mixture until the gravy clears, about 10 seconds. Cook until it coats the back of a spoon and thickens. Taste for seasoning, and pour into a warmed bowl. |
