Teacher Check: Served dinner
Cookery Principle: Turkey dinner
Ingredients:
| Ingredients | Measurement |
| Chicken (5 lbs./ 2.2 kg) | 1 |
| Onion | |
| Garlic | 4 cloves |
| Olive oil or butter | 15 ml |
| Dried thyme | 4 ml |
| Crumbled dried rosemary | 1 ml |
| Salt | 1 ml |
| Pepper | 1 ml |
| Flour | 25 ml |
| Chicken stock | 175 ml |
Method:
- Preheat oven to 325F (160C). Remove giblets and neck, if present, from chicken. Rinse chcken inside and out; pat dry.
- Place onion and garlic in chicken cavity.
- Tuck wings under back of chicken; tie legs together with kitchen string. Brush all over with oil; sprinkle with thyme, rosemary, salt and pepper. Place, breast side up, on a rack in roasting pan. Roast, uncovered, in oven for 1 hours.
- Baste chicken with pan juices. Roast, basting occasionally, for about 1 hour longer or until juices run clear when thigh is pierced and meat thermometer inserted in thigh registers 185F (85C).
- Transfer chicken to platter and tent with foil; let stand 10 minutes before carving.
- Skim fat from juices in pan. Sprinkle flour over juices; cook over medium-high heart, whisking, for 1 minute. Drizzle in chicken stock, cook, whisking, for about 3 minutes or until thickened. Pour into warmed gravy boat.
- Cut string holding legs together; discard onion and garlic. Using poultry or kitchen shears, cut chicken into 2 breast and 2 leg portions. Cut each breast in half diagonally. Cut through each leg at joint to separate into drumsticks and thigh. Serve with gravy.