Chez Louis Roast Chicken Recipes

ROAST CHICKEN

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Prepare chicken by removing giblets and excess fat from cavity.
• 3. Dry thoroughly with paper towel.
• 4. Tuck the wing tips under the body.
• 5. Sprinkle cavity with Mrs. Dash® Garlic & Herb.
• 6. Lift skin from the breast by placing your hand under skin and breast and gently lifting skin.
• 7. Sprinkle breast meat with Mrs. Dash® Chicken Grilling Blend.
• 8. Place skin gently on top of seasoning.
• 9. Place onion slices on bottom of a heavy duty roasting pan. Place chicken on top of onion slices and pour orange juice over skin.
• 10. Place chicken in oven and roast until skin is a deep golden brown and crisp and the juices run clear, about 1 1/2 to 1 3/4 hours.
• 11. Remove chicken from oven and transfer to cutting board.
• 12. Skim off fat in roasting pan.
• 13. Add chicken stock and stir to remove any browned bits from the bottom of the pan.
• 14. Cook until liquid is reduced and thickened.
• 15. Press onions to extract any juices and strain gravy.
• 16. Carve chicken and serve with sauce.

JUICY ROASTED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• Bake chicken uncovered in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C). Remove from heat and baste with melted margarine and drippings. Cover with aluminum foil and allow to rest about 30 minutes before serving.

CHEZ LOUIS POTATO PIE

Steps:

• Peel the potatoes. There should be about four and one-half pounds when peeled. Drop the potatoes into cold water until ready to cook.
• Bring enough water to the boil to cover the potatoes when they are added. Add salt to taste. Add the potatoes and cook 25 minutes, or until they are slightly undercooked. They will cook later in the oven.
• Meanwhile, preheat the oven to 450 degrees.
• Drain the potatoes and put them in a large heavy skillet. Sprinkle generously with pepper and add 16 tablespoons of butter. Using a large heavy spoon, cut the potatoes haphazardly into chunks, each about two inches thick. Let them cook 12 to 15 minutes, turning the pieces over and over so that they brown evenly.
• Meanwhile, heat a large heavy skillet (preferably a 12-inch, No. 10, black-iron skillet) until it is hot and almost smoking.
• Melt the remaining eight tablespoons of butter in a saucepan and pour it into the skillet. Immediately, add the potato mixture and flatten it on top with a large, heavy metal spoon. Let cook over moderately high heat for three minutes. Place the skillet in the oven and bake 15 minutes. Remove from the oven and pour off the free butter from around the sides, taking care not to let the potatoes fall from the skillet. This butter may be recycled and put to other uses, such as scrambling eggs, etc.
• Cover the skillet with a heat-proof round dish, such as a pizza pan. Invert the skillet onto the pan, allowing the potatoes to fall evenly on the pan.
• Place the pan in the oven and bake 15 minutes longer. Pour off any free-flowing butter from the pan.
• Carefully slide the pie from the pizza or other pan onto a round serving dish. Sprinkle the garlic into a circle in the center of the pie; garnish around the circle of garlic with an outer circle of chopped parsley.