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Source: Cookbook Sampler

Casserole-Roasted Chicken
A roasted chicken is one of life's simple pleasures. Roast it in a pan large enough so that it can be turned several times for extra moist, succulent meat. 
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Serves: 4 to 5
Prep Time: 15 minutes
Cook Time: 1 1/23 hours
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1 4 1/2 to 5 pound roasting chicken
salt
pepper
3 tablespoons unsalted butter
1 tablespoon Crisco® Vegetable Oil
5 large shallots, thinly sliced
1/2 cup dry white wine
2 bay leaves
1/2 teaspoon dried thyme




Preheat oven to 475 degrees.

Rinse the chicken, pat dry, and season inside and out with salt and pepper. Turn the wings under the bird and tie the legs together.

Melt 1 tablespoon of butter in the oil in a Dutch oven (or on a stove top) over medium-high heat. Lay the bird on its side, cover, and transfer the casserole to the oven. Reduce the oven temperature to 375 degrees and roast for 30 minutes. Carefully turn the chicken onto its other breast, cover, and roast for another 20 minutes. Turn the bird on its back, cover and roast for another 20 to 30 minutes, or until the juices run clear when a thigh is pierced.

Transfer the chicken to a platter, cover, and keep warm. Skim the fat from the juices in the casserole. Place the casserole over medium heat and cook the shallots, stirring, until soft but not browned, about 2 minutes. Add the wine, broth, bay leaves and thyme. Boil the liquid until reduced by half, then remove from the heat and pour in any collected chicken juices. Stir in the remaining 2 tablespoons butter.

Pour the sauce into a sauceboat and serve on the side.





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