← Back to Search Results
roasting
Bobbie’s Chicken

Photo by: Joseph De Leo
Comments: 0
 

Recipe

From one of our dearest friends, a chicken dish that brings back childhood memories. Julee and Bert would love to be served this every night, if only Bobbie would stop sculpting and keep basting. That is the magic … lots and lots of basting. It’s terrific with warmed applesauce or chutney, rice or egg noodles, and a simple green salad. We especially like to follow it with vanilla ice cream and Three-Ginger Cookies.

Yield: 4 portions

Ingredients

  • 1 roasting chicken (about 4½ pounds),
  • Giblets from 4 1/2 pound roasting chicken
  • 1 lemon, cut in half
  • 2 tablespoons dry mustard
  • 2 tablespoons ground ginger
  • Salt and freshly ground black pepper, to taste
  • 6 medium-size yellow onions, quartered
  • 2 packages George Washington golden bouillon powder or 2 chicken bouillon cubes
  • 2¾ cups water

Directions

1. Preheat oven to 425°F.

2. Rinse the chicken and pat dry. Squeeze the juice of the lemon all over the chicken and in the cavity.

3. Rub the chicken all over with the mustard, ginger, and salt and pepper to taste. Place in a metal roasting pan and scatter 4 of the onions in the pan. Roast undisturbed for 30 minutes.

4. Meanwhile, simmer the giblets, the remaining 2 onions, the bouillon powder, and 2 cups of the water in a small saucepan over medium heat for 25 to 30 minutes. Set aside.

5. Reduce the oven heat to 375°F and pour the remaining 2 cup water into the pan. Roast the chicken 30 minutes more, basting occasionally with the pan juices.

6. Strain the giblet stock and pour ¾ cup of the stock into the roasting pan. Roast, basting occasionally, for 30 minutes more.

7. Remove the chicken from the oven and cut into serving pieces with a knife and fork (the chicken should be falling off the bone). Mix the chicken with the onions and juices in the pan and pour in the remaining giblet stock. Cover the pan with aluminum foil and bake for 15 minutes. Serve on a large platter surrounded by the juices.


© 1984, 1985 Julee Rosso and Sheila Lukins
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

1210kcal (61%)
129mg (13%)
45mg (75%)
1018mcg RAE (34%)
1351mg
137mg
102g
7g
5g
21g
445mg (148%)
1135mg (47%)
22g (112%)
78g (120%)
7mg (39%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
big-fat-cookies Big Fat Cookies
by Elinor Klivans
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
flavor Flavor
by Rocco DiSpirito
spice Spice
by Ana Sortun
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
food-to-live-by Food to Live By
by Myra Goodman
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?