Mr. Fox is nothing less than fantastic. His forte? Wild outings of hen-heckling, turkey-stealing and cider-snatching from local farmers and big time corporations. But when he and the beautiful Mrs. Fox get caught in a fox trap, his fantastic days are over. Now there’s a baby fox on the way and it’s time for Mr. Fox to buckle down and get serious. Under his wife’s strict orders, he picks up a much safer job as a newspaper columnist.
Two years later Mr. and Mrs. Fox are living in a hole with their troubled son, Ash. To put it simply, Ash is a little “different” and his father doesn’t exactly make things any better for him. To make matters worse, Ash’s cousin, Kristofferson, comes to live with them when his father falls ill and is seemingly superior to Ash in ever way possible.
Despite their humble lifestyle, Mr. Fox is dissatisfied. His wild and rebellious ways are creeping back up on him. He just wants one more raid. And who better to steal from than the three nastiest and meanest farmers Boggis, Bunce and Bean.
Suddenly Mrs. Fox’s pantry is filled with whole hens ready to be cooked. Yes, wouldn’t it be nice if food just magically appeared? Little does she know of Mr. Fox’s side project.
Is roasted chicken on your menu? It should be! Make your dinners fantastic with this tasty recipe for roasted chicken.
Roasted Chicken Recipe
Ingredients:
- 3 carrots
- 3 ribs celery
- 3 onions
- 1 (3 1/2 to 4 pound) chicken, rinsed and patted dry
- 1 1/2 tablespoons kosher salt
- 2 teaspoons cracked white pepper
- 1 lemon, halved
- 2 fresh bay leaves
- 6 cloves garlic, roughly chopped
- 4 sprigs rosemary, roughly chopped, plus 1 tablespoon for gravy
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup chicken stock
- 2 tablespoons roasted garlic
- 1 cup dry white wine
Instructions:
- Preheat the oven to 500 degrees F.
- In a 9 by 13-inch roasting pan, add the carrots, celery and onions. Season the chicken both inside and out with the kosher salt and white pepper. Squeeze the lemon halves over the chicken and place the rinds inside the cavity. Place the bay leaves inside the cavity. In a small bowl, combine the garlic, rosemary, olive oil and butter. Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan.
- Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. To test this, insert a thermometer in the thickest part of a leg. It should register at 160 degrees internal temperature. Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving.
- Pour off excess fat from pan and return to heat. Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened.
Cooking time: 50 minutes. – Servings: 4. – Back to Top
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