French roast chicken (recipe)
| French roast chicken (recipe) | |
|---|---|
| Name | French roast chicken |
| Ingredients | Broiler-fryer chickens • Salt • Butter • Carrot • Onion • Butter • Salt • Salt • Shallots • Green onion • Canned chicken broth • Salt • Pepper • Butter |
| Cooktime (in hours) | 1.333333333 |
| Preptime (in hours) | 0.016666667 |
| Totaltime (in hours) | 1.35 |
| Keto friendliness | Keto friendly |
| Calories | 924 |
| Fat | 69.8 |
| Protein | 65.3 |
| Carbohydrate | 5.2 |
| Fiber | 0.7 |
| Net carbohydrates | 4.5 |
| Sugar | 2.3 |
| Saturated fat | 24.4 |
| Cholesterol (mg) | 295.3 |
| Sodium | 896.4 |
| Yield | 1 bird |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
French roast chicken (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
French roast chicken (recipe) image(external)
Recipe instructions
- Preheat oven to 425.
- Sprinkle the inside of the chicken with 1/2 teaspoon salt, and then smear in 1 tablespoon of the butter.
- Truss and dry the chicken, and rub the skin with the other half of the butter.
- Baste: Melt butter in a small saucepan with cooking oil.
- Leave on stovetop with a basting brush for later use.
- Back to the chicken: Place the chicken, breast side up, in a shallow small roasting pan.
- Scatter the veggies around it, and set it on the rack in the preheated oven.
- Allow the chicken to brown slightly for 15 minutes, turning on the left side after 5 minutes, then onto the right side for the last 5 minutes.
- Baste with butter quickly after each turn so that the oven does not lose a lot of heat.
- Reduce heat to 350.
- Leave chicken on its side, baste every 8 to 10 minutes, using the butter in the bottom of the roasting pan once you have used up all of the baste in your bowl.
- Watch and adjust oven heat so that the chicken is noisy, but fat is not burning.
- Halfway through estimated roasting time (which is 70-80 minutes; so after about 35 minutes), salt the chicken and turn it onto its other side.
- Continue to baste regularly.
- 15 minutes before end of estimated roasting time, salt again and flip chicken breast side up.
- Continue to baste regularly.
- chicken will be done when drumstick moves easily in socket and juices run a clear yellow.
- Let sit on a platter 5 to 10 minutes before carving.
- Remove all but 2 tablespoons of fat from the roasting pan.
- Stir in shallot or onion and cook slowly for 1 minute.
- Add stock and boil rapidly over high heat, scraping up bits that are stuck in the pan witha wooden spoon.
- reduce to about 1/2 cup.
- Season with salt and pepper.
- Off heat just before serving, swirl in the last 1 to 2 tablespoons butter by bits until it is absorbed.
- Pour a spoon of the sauce onto the chicken, then pour the rest into a gravy boat and serve with the chicken.
Food tags
Poultry, Meat, European, Very Low Carbs, Roast, Oven, Stove Top,
- For further details on KetoMeter, read the Free Keto Diet E-book and explore the Keto Meter Guide.
- Keto friendly foods list with over 15000 foods in color coded tables!
Time:
Prep Time in Hours and Mins:1H21M
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Contributors: Prab R. Tumpati, MD
