ROAST CHICKEN - 5 RECIPES

GARLIC ROAST CHICKEN

1 (3 1/2- to 4-lb.) whole chicken 
1 garlic clove, minced 
1/2 teaspoon salt 
1 tablespoon butter, softened 
1/4 teaspoon freshly ground pepper 
1 small onion, halved 
1 (14-oz.) can reduced-sodium chicken broth, divided 
1 tablespoon cornstarch 

Heat oven to 375°F. Place chicken on rack in shallow medium roasting pan.   Mash garlic and salt together to form paste. In small bowl, stir together garlic mixture, butter and pepper. Using fingers, loosen skin over breast meat. Rub half of the butter mixture under skin and over breast meat of chicken, rub remaining butter mixture on outside of chicken. Place onion in cavity. Pour 1 cup of the broth into bottom of roasting pan (keeps drippings from burning and it makes a good base for sauce). Bake 1 hour 20 minutes to 1 hour 30 minutes or until juices run clear and internal temperature reaches 180°F. Place chicken on platter,  remove rack from pan. 

In another small bowl, stir together 2 tablespoons of the broth and cornstarch. Add remaining broth to roasting pan. Place over medium heat,  scrape up any browned bits from pan. Tilt pan,  skim off some  surface fat, bring liquid to a boil. Slowly whisk in half of the cornstarch mixture, cook 1 minute or until thickened (add more if needed). Strain sauce, if desired. Carve chicken; serve with sauce. 4 servings 

With just a few easy changes, a basic roasted chicken takes on a whole new character. These are a few ideas: 

Garlic Herb Roast Chicken - Increase butter to 2 tablespoons, and add 1 tablespoon freshly chopped sage and 1/2 teaspoon dried thyme to butter mixture. Follow rest of recipe above. 

Orange Balsamic Roast Chicken - Heat 1/4 cup orange marmalade and 1 tablespoon balsamic vinegar in small saucepan until marmalade is melted. Bake as directed, brushing half of the glaze over chicken after 1 hour of roasting. Brush remaining half of the glaze over chicken 10 minutes later.  Follow rest of recipe above.

Roast Chicken with North African Rub -  Add 1/2 teaspoon curry powder, 1/2 teaspoon ground cumin, 1/4 teaspoon ground cinnamon and a dash of cayenne pepper to butter mixture. Place half a lemon instead of an onion in cavity of chicken. Follow rest of recipe above.

Mushroom Roast Chicken  - Soak about 1/4 cup dried mushrooms in 3/4 cup of the chicken broth (make sure broth is hot); let stand 20 minutes or until soft. Drain; reserve broth for sauce. Finely chop mushrooms; stir into butter mixture. Rub entire amount under skin of chicken. Rub outside of chicken with 1 tablespoon butter. Pour remainder of broth from can into bottom of roasting pan; bake as directed. Strain reserved broth from soaking mushrooms through fine strainer lined with cheesecloth. In small bowl, dissolve cornstarch in 2 tablespoons water; stir in strained broth and pan drippings.  Follow rest of recipe above.