Quote:
Originally Posted by NyGiantz
Any kind of chicken will do.
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Try this one ...
ROSEMARY CHICKEN WITH GRAVY
Ingredients:
1) One whole free range chicken -- there is too much fat in the regular ones.
2) As much garlic as you can stand -- at least 20 cloves -- we use twice that usually!
3) One half cup fresh rosemary roughly chopped.
4) Up to 1/3 cup kosher or sea salt
5) Two tablespoons coarsely ground black pepper
6) 12 oz water
7) 1.5 oz classic roasted chicken stock
8) One and a half cups dry red wine it can be cheap but it should be drinkable.
9) 3 rounded tablespoons cornstarch dissolved into 3 or 4 oz water.
Preparation:
1) Place chicken on stainless steel spiral rack. ( If you don’t have one you can use a tall beer can )inserted into the cavity. Leaving in some beer is optional. We use the spiral rack.
2) Prepare chicken by making slits in the skin for garlic slivers; slice approximately a third of the raw garlic into slivers and insert in the skin; Reserve the remaining garlic cloves for the gravy. The more the better !!
3) Rub chicken lightly with olive or grape seed oil. Sprinkle chicken with the chopped rosemary and pat on lightly as much as you can. Next to last is the coarse salt which should be gently patted on. Lastly sprinkle the bird with the coarsely ground fresh black pepper.
4) Place 12 oz water in a small saucepan and add the chicken stock. As the water heats up blend in the stock using a small whisk. Bring to a boil and remove from heat.
5) Place chicken and rack in an oven pan or dish with at least 4 inch high sides. (The pan should be wide enough to allow the bird to sit above the liquid) Pour in the wine, chicken stock, and cornstarch, then add all the remaining whole garlic cloves.
6) Pop the bird into the oven pre-heated to 350 degrees and cook for an hour to an hour and a half, depending on the size of the bird. If at the end of an hour the skin is not brown enough you can broil it for a minute or two.
BASMATI CURRIED RICE
1) One cup white Basmati rice
2) One and a quarter cups water
3) 2 - 3 heaping tablespoons Pataks mild curry paste
a) Rinse rice well and drain; pour the 10 oz water into a sauce pan add rice, cover and bring to a boil.
b) Stir in curry paste and re-cover; simmer on low heat for 15 minutes. Turn off heat and let rest for anywhere from 5 to 20 minutes. I just leave it on the burner after I turn it off and serve it when everything else is ready. The chcken gravy should reduce nicely in the oven and tastes great over the curried rice … Enjoy !! Steamed broccoli pairs well with this …
The aroma of the chicken, rosemary, garlic, and curried rice cooking defies description !!
GO RAMS 
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