Barbara Chisholm’s Awesome Roast Chicken with “One-Woman-Show” Sauce


Serves 4


Barbara Chisholm’s Awesome Roast Chicken with “One-Woman-Show” Sauce


For 1 Batch(es)


  • 1 organic chicken, about 5 lbs.
  • 1/2 lemon
  • salt and pepper
  • 1 tablespoons whole black peppercorns
  • 1 celery stalk with leaves, chopped
  • 1 bay leaf
  • 1 garlic clove, minced
  • 2 shallots, minced
  • parsley, a few sprigs
  • 1/2 cups butter, melted
  • 2 carrots
  • 1 onion
  • 2 celery stalks
  • 3/4 cups white wine, divided
  • 1/2 cups chicken broth

Barbara Chisholm’s Awesome Roast Chicken with “One-Woman-Show” Sauce Directions

  1. Heat the oven to 450°.
  2. Remove the liver, gizzard and other loose parts from the chicken.
  3. Rinse chicken in cold water, pat dry and rub inside and out with the half lemon. Squeeze the lemon juice over the chicken and throw the rind in the cavity.
  4. Generously salt and pepper, inside and out.
  5. Place the black peppercorns, celery stalk with leaves, bay leaf, garlic, shallots and parsley inside the cavity. Tie the chicken’s legs together “so it doesn’t look slutty.” Tuck the wings under.
  6. “Slather that bad boy” with about half the melted butter.
  7. Place into a roasting pan—it should fit fairly snugly—breast-side down. Roast 15 minutes. Flip the chicken onto its back. Roast another 15 minutes.
  8. While the chicken roasts, cut the carrots, onion and celery stalks into a medium dice.
  9. Remove the chicken from the oven, then remove from the roasting pan, temporarily. Put the diced carrots, onions and celery into the roasting pan. Mix together.
  10. Place the chicken on top of the diced vegetables, breast-side up. Pour the remaining melted butter over the chicken.
  11. Pour ½ cup of the white wine and all of the chicken broth into the pan. Return the pan to the oven and roast for an hour—basting every 15 minutes.
  12. Remove the chicken to a cutting board and place the roasting pan, with its cooked vegetables and juices, over high heat. Skim off some of the fat.
  13. Deglaze—adding the remaining wine and scraping up the browned bits. Make the sauce by “pureeing the whole beautiful slop in a blender.”
  14. Serve with the roasted chicken, but there will be leftovers, which you can slather on bread.

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