Instructions:
1) Marinate the chicken overnight
2) Preheat oven to 450F for 15 mins. Once chicken is in, lower temperature to 375F.
3) For the first 15 mins breast downwards, then turn the chicken over and bake for 1.5 hrs.
Preparation for chicken:
Clean the chicken, pat dry with kitchen paper towel. Take out the package from inside the cavity and set aside. Rub chicken with salt & pepper and brandy. Put it back into the fridge until ready for baking.
Mix 3 table spoons each of salt and pepper together.
Vegetables for roasting
2 carrots, 2 small onions, 4 stalks of celery, 4 cloves of garlic (crushed only, no need to chop!!!)
Chop all vegetables into small dice and place at the bottom of the baking pan. Put about 2 cups of water into the pan or enough to cover the vegetables.
During the baking period use melted butter to brush on the surface of the chicken (approximately every ½ hour).
For sauce
Drain all veggies & juice into a saucepan. Mix the “chicken sauce” (gravy) into the sauce pan, add red wine (approximate ¼ cup) and cook over low heat until the mixture is a little thick. Taste the sauce to see if you need to add more salt. Drain the sauce into a bowl and serve with chicken.
This recipe can be easily substituted with turkey.
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