Current flyer Quality Foods - Valid from 12.09 to 18.09 - Page nb 1

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board pasta flour meat chicken whole chicken tent oven oil juice olive bowl roasted sandwiche

Here’s a quick and tasty way to get whole chickens roasting in the oven after a workday. The two roasted chickens will yield eight servings, which, depending on the size of your family, should mean you'll have leftovers to use the next day or two in such things as sandwiches, wraps, tacos and pasta dishes. 2 whole frying chickens, each about 1.25 to 1.35 kg 1. Preheat oven to 375 F. Pat chickens dry with paper towel and set in a shallow-sided 3 tbsp olive oil (divided) roasting pan. Brush each chicken with 1 1/2 tbsp of olive oil. Sprinkle and rub each 3 tsp Montreal Chicken seasoning, or to taste chicken with 1 1/2 tsp of Montreal Chicken seasoning, or to taste. (divided; see Note) 3.1/2 cups chicken stock or broth (divided) 2. Roast chickens in the middle of the oven 60 minutes, and then baste with pan juices. 1/4 cup all-purpose flour Roast chickens 25 to 30 minutes more, or until an instant-read meat thermometer inserted into the deepest part of the thigh, not touching the bone, registers 180 F (82 C). 3. Transfer chickens to a cutting board, tent with foil and rest 10 minutes. While chickens rest, make gravy by removing excess fat from the roasting pan. Set the pan over medium-high heat, pour in 3 cups of the chicken stock (or broth) and bring to simmer. In a bowl, mix the flour with remaining 1/2 cup of stock (or broth) until smooth. Whisk into the pan and simmer a few minutes, until thickened gravy forms. When rested, carve the chickens and serve with the gravy.