Make it for Mom’s (Big) Day: 3 Ingredients, No Salt = The Best Roast Chicken She’s Ever Tasted!

A couple iPhone snapshots of Natasha’s Ultimate Roast Chicken, made just last weekend.

Plucked from the small, but mighty new “The Little Big Cookbook for Moms: 250 of the Best Family Recipes” by two busy working mothers comes what we think is the best roast chicken recipe she’ll ever taste. Authors and serious foodies, Alice Wong and Natasha Tabori Fried’s “Ultimate Roast Chicken” has only 3 ingredients and best of all, no salt! Make this delicious, super easy recipe for Mom this Mothers Day. (Just keep the recipe handy, you’re sure to be making it again next weekend!) Here’s the recipe:Ultimate Roast Chicken
Serves 4

One 4- to 5-pound roasting chicken, preferably organic
1 large lemon, peeled and cut in half
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
1 cup white wine
1 heaping tablespoon all-purpose flour

1 Preheat the oven to 425°F. Remove the liver and giblets from the cavity of the chicken. Rinse thoroughly and put them in a small saucepan. Cover with cold water and simmer for 1 hour.

2 Squeeze the lemon juice all over the chicken, including the cavity, leaving the lemon halves inside the cavity. Cut 8 tablespoons (1 stick) of the butter into thin slices. Put the slices all over the outside of the bird—like little solar panels.

3 Put the chicken into the oven. After 15 minutes, reduce the oven temperature to 350°F and baste the chicken with the melted butter from the bottom of the pan. Continue to baste every 15 minutes. When the chicken has been in the oven for 1 hour, add the white wine to the pan. Roast for another 30 minutes, basting once or twice, for a total of 1½ hours in the oven.

4 Meanwhile, remove the liver and giblets from the saucepan after they have simmered for 1 hour, and discard. Chill the broth so that you can easily skim the fat from the surface; the broth will be used to make the gravy.

5 Just before removing the chicken from the oven, melt the remaining 2 tablespoons butter in a saucepan over medium heat. Slowly whisk in the flour. As the mixture thickens, start adding some of the liver-giblet broth until you have a reasonable amount of gravy.

6 When the chicken has finished roasting, remove it from the oven and transfer it to a platter. Cover the chicken with aluminum foil and let it rest for a few minutes to allow the juices to redistribute. Pour off as much of the fat from the pan as you can, and add the remaining roasting juices to your gravy. Whisk to combine. Carve the chicken and serve.

“This was my most favorite meal growing up. From my Swedish grandmother,” says Natasha Tabori Fried. “My mother made it often and it’s a staple in my and my sister’s houses. We serve it with Swedish lingonberries (the smaller and juicier distant cousin of the cranberry, but cranberry sauce works well, too.”

Alice Wong and Natasha Tabori Fried, authors of “The Little Big Cookbook for Moms.”

For more information and a peek inside “The Little Big Cookbook for Moms” please visit www.welcomebooks.com/littlebigcookbookformoms and click the LOOK INSIDE button. And pick up Alice and Natasha’s previous and perfect companion book, the bestselling ‘Little Big Book for Moms.” More parenting and children’s books, including the play-with-your-food sensation, “Funny Food,” can be found at www.WelcomeBooks.com

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