Easy roast chicken, rice, and a béchamel aka white gravy.
Chicken quarters in the oven at 425 for 45-60 minutes, internal temperature needs to be at least 165 F. I like to cook it covered for the first 30, and then uncovered to crisp up the skin. Chicken can go in a well-oiled pan with 1/2″ of stock/broth (or water). Washed (optionally peeled), and quartered potato wedges between the chicken pieces is great to add.
I’m going to put the chicken on a bed of chopped-up celery, carrots, and if I find some onions, that will round this out. The celery will end up having no flavour left, but the carrots might be okay to serve on the side.
The chicken will be served on a bed of rice.
Wash the rice until the water runs clear, I’m going to be cooking it with a few cups of the liquid from my last batch of chicken, stock/broth would work just fine, and good old water is fine. The rice gets enough liquid to cover + 1 knuckle of water. Bring to a boil, stir, reduce to low, and let cook for 25-30 minutes.
The liquid from the roast chicken will be strained, and used later. I’m using the stock from the chicken I made last night, but if you have the spare 25 minutes, you can make it fresh with the strained liquid from t
What I’m making tonight:
1/4 cup butter on medium heat
1/4 cup flour, whisked in until smooth
Cook until light golden sandy colour, 7-10 min
Raise heat to medium-high, and slowly whisk in
2 cups of stock
When it comes to a gentle simmer, reduce heat to med-low, and keep simmering until perfectly smooth (no grit from the flour at all) 10-20 minutes
1 tsp salt (to taste)
1/4 tsp nutmeg (to taste)
This is a velouté. Béchamel uses milk instead of stock.