Roasted Chicken with Vegetables

Ingredients

• Poultry 5 lbs
• Spanish onions 1 head
• Spanish onions 1 head
• Garlic 4 cloves
• Parsley 0 oz
• Carrot 1 piece
• Butter 0 oz
• Celery salt 1 stalk
• Bouquet Garni 1 bunch
• Vegetable Oil 0 fl oz

Step-by-Step Guide

Step 1

Remove the fat from the abdominal area and the breast of the chicken. To extract the fat from the breast, make an incision on the skin of the back and turn the skin inside out, as if you were taking off a sweater from the chicken. Then, pull the skin back into place and seal the incision as if nothing happened.

Step 2

Finely chop the red onion and garlic, then sauté in butter until softened. Do not cook until golden brown. Mix the sautéed onion and garlic with the finely chopped parsley.

Step 3

Stuff the chicken's cavity with this mixture (but not too tightly, just halfway, otherwise the chicken won't cook through), and place a slice of butter inside. Then, tie the chicken's legs together with kitchen twine. Cut off the tips of each wing and tightly secure the wings to the sides. These steps are necessary to ensure the chicken is juicy while keeping the meat tender.

Step 4

Sauté the chicken on all sides in vegetable oil until golden brown.

Step 5

Place the chicken on a baking tray, and in the skillet, sauté the coarsely chopped onion, carrot, and celery in the oil rendered from the chicken. Transfer the vegetables to the same baking tray, add a bouquet garni, and place it in the oven at 355°F for fifty minutes.