CHICKEN: Try this recipe for a very tasty roasted or BBQed chicken.

BBQ-ROAST WHOLE CHICKEN:




1 chicken 3 to 4 lbs in weight

12 cloves garlic, unpeeled

10 sprigs thyme

1 lemon, halved

1 tbsp. olive oil

2 tbsp. chopped flat-leaf parsley

1 tbsp. all purpose flour

1 cup hot chicken stock

4 tsp salt and pepper to taste




Rinse, remove giblets from cavity and any fat deposits from under the skin; and pat dry chicken inside out. Rub the cavity with 2 tsp salt and pepper to taste, and stuff it with the unpeeled garlic cloves and thyme sprigs. Rub the skin of chicken with the lemon halves, making sure that the whole bird is evenly coated; then with another 2 tsp. salt. Cut lemon halves into quarters and add them into the cavity. Brush the bird all over with 2 tsp. of olive oil. Tie the legs together, tucking in the loose flap of skin covering the open cavity.

Chicken may be roasted in a covered barbeque, preheated to medium indirect heat. Position chicken on the grill, directly over a trip tray placed underneath. Cover the hood and roast for 1 hour or until juices run clear when chicken thigh is pierced with a skewer.

Alternately, roast chicken in a preheated 350 degrees F oven, for 1 hour to 75 minutes. Check for doneness after 1 hour of roasting.

When the chicken is ready, remove from oven or BBQ and let rest for 10-15 minutes on a plate before carving.

Pour off excess fat from roasting pan and place it on the stove over medium-low heat. Alternately, if the chicken was cooked in the BBQ, pour cooking juices in the drip tray into a saucepan.

Add in flour and cook over low heat for 2-3 minutes. Gradually whisk in hot stock, whisking continuously to prevent lumps. Bring to a boil and simmer at reduced heat for 3-4 minutes, or until sauce is thickened. Taste gravy for seasoning. Strain it into gravy boat and serve with carved chicken pieces.


VARIATION:

ROAST CHICKEN WITH LEMON BUTTER: Mix ¼ cup softened butter with 1 tbsp. lemon juice. Inset 2 fingers underneath the skin and loosen the skin all over the bird. Spread bits of lemon butter all over the bird under the skin. Season and stuff bird and roast it in the same way.