Curry
Rubbed Roast Chicken Recipe
Ingredients
:
4
tablespoons coconut oil, divided
2-1/2
teaspoons salt, divided
2
teaspoons Madras curry powder
1/2
teaspoon granulated garlic
1
roasting chicken (5 to 6 pounds)
1/4
teaspoon pepper
1
cup chopped leeks (white portion only)
1
celery rib, coarsely chopped
3
green onions, chopped
1
medium lemon, quartered
1
cup reduced-sodium chicken broth
GRAVY:
1
cup reduced-sodium chicken broth
1/2
cup white wine
1
tablespoon unsalted butter
1
tablespoon all-purpose flour
Lemon
slices, minced fresh parsley and minced chives, optional
How
To Make Curry Rubbed Roast Chicken :
Preheat
oven to 350°. Mix 2 tablespoons coconut oil and 2 teaspoons salt with curry
powder and garlic. With fingers, carefully loosen skin from chicken breast and
upper legs; rub coconut oil mixture under skin. Remove giblets from cavity and
save for another use. Sprinkle cavity with pepper and remaining salt; rub
inside and outside of chicken with remaining coconut oil.
Combine
leek, celery, green onions and lemon and toss lightly; loosely stuff cavity.
Tuck wings under chicken; tie drumsticks together. Place breast side up on a
rack in a shallow roasting pan.
Roast
45 minutes; add broth to pan. Roast until a thermometer reads 165° when
inserted in center of stuffing and at least 170° in the thigh, 45-60 minutes.
(Cover loosely with foil if chicken browns too quickly.)
Pour
juices from cavity into pan. Remove chicken to a serving platter; tent with
foil. Let stand 15-20 minutes before removing stuffing and slicing.
For
gravy, pour pan juices into a large saucepan; skim off fat. Bring juices to a
boil over medium heat. Add butter and flour; cook and stir until slightly
thickened. Add broth and wine; cook and stir until thickened, 2-3 minutes.
Serve with chicken and, if desired, lemon slices, parsley and chives.
Nutrition
Facts :
1
serving: 580 calories, 38g fat (17g saturated fat), 154mg cholesterol, 1328mg
sodium, 6g carbohydrate (2g sugars, 1g fiber), 49g protein.
