Satisfying a Multi Choice Gluten Free Appetite

Gluten-Free Roast Chicken

Comment: For an economical roast, chicken would top the list and for an all-time family favorite, it runs a tie with beef. Usually we have leftovers to be used for chicken sandwiches, chicken pot pie or for adding to a vegetable soup which then becomes a hearty vegetable/chicken soup. In addition, the leftover bones of the roast are used by us to make our HomeMade GF Chicken Stock so without a doubt, a roast chicken around here is a worthwhile investment.

Cooking time:
It depends on the size of your chicken but the roast size we most often use takes a solid 2 hours at 365 degrees F. If you are measuring by degrees: Internal heat should be not less than 165 degrees.

Serves:
4

Ingredients:
3-4 pound roasting chicken, cleaned out and washed under cold water
4 large baking potatoes or 4 large white potatoes for boiling (mashed)
1 11 oz can Whole Kernel Sweet Corn, heated, drained w/1 tbl butter
1 12 oz can Fresh Cut sliced beets, heated, drained w/1 tbl butter
1 4oz can Whole Sliced Mushrooms, drained (for gravy)
1 whole peeled onion, cut into quarters
1 whole green pepper w/stem end and seeds removed
1 tbl olive oil
1 12 oz can jellied Cranberry

Preparation:

  1. Preheat oven to 365 degrees.
  2. Stuff the onion into the green pepper and slide the pepper into the chicken cavity.
  3. Sprinkle oil over chicken, salt, pepper and Garlic Powder then roast chicken in a typical roasting pan, uncovered until cooked (One way to tell if chicken is cooked is by taking a fork and prying away a wing or leg. There should be little or no resistance and the chicken skin should have a crispy texture to it.)
  4. Prepare potatoes by baking 20 minutes (more or less depending on the degree of heat your micro produces or, put potatoes in the oven and bake with the roast. If you prefer mashed, peel, slice and boil potatoes adding a splash of butter and salt just before mashing.
  5. Empty vegetables into two separate small pans, heat, drain, bowl and add 1tbl butter to each.
  6. To your individual plates add slices of chicken, potato, gravy, cranberry and vegetable. (The stuffed onion & pepper can be removed and served as a side dish.)

Make your HomeMade Gravy:

  1. Drain off excess fatty oils from pan used to cook roast but save (sticking to the bottom and sides of the pan) the meat residue. (Its assumed you have removed the meat)
  2. Take the pan and put it over medium-high cook top heat until the residue begins to brown and nearly burn. This will cause smoke so if you have an exhaust fan, use it; if not, minimize the burning to minimize the smoke but the residue has to brown.
  3. Pour 8 oz hot tap water into the pan but be careful of spattering fat which can cause flames. Our suggestion is that you turn off the heat until you have added the water and then immediately turn the heat on and resume cooking. (No flames, no fire).
  4. With a wooden spoon begin to scrape the liquefied residue stirring it to mix to a combined liquid form.
  5. In a separate 1 cup plastic measuring cup, add 4 ozs cold water and 1 tbls Corn Starch and mix to a slurry and pour that into the now-boiling gravy to thicken it. It will first appear to color the gravy milky but after mixing it will blend in and become brown.
  6. After well mixed and boiled, strain the gravy into a heat proof glass bowl and its ready to serve.
  7. If desired, cook mushrooms in a seperate pan and add before serving gravy.

Condiments: Sour Cream, HomeMade Applesauce

Sides: Fresh Green Salad

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