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      RECIPE TITLE "Down-Home Roast Chicken"
    Recipe excerpted from Chef Paul Prudhomme's Pure Magic. Copyright © by Paul Prudhomme. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved.

    ... more great recipes by Paul Prudhomme on our GREAT CHEFS page!

    yieldsMakes 4 Servings time --- difficultymoderate

    This chicken is great served with its gravy over rice or mashed potatoes. If you've never roasted poultry in a very slow oven for a very long time, you're going to be pleasantly surprised at how tender and juicy it is. And you'll be pleased at how little prep time it requires. People often ask what's the secret to my great roast chicken, and now you know!

      RECIPE INGREDIENTS

    4 tablespoons unsalted butter
    2 cups chopped onions
    1 cup chopped bell peppers
    4 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Poultry Magic, in all
    1 (3 1/2- to 4-pound) roasting chicken
    1/4 cup all-purpose flour
    2 teaspoons Chef Paul Prudhomme's Meat Magic
    2 cups chicken stock (see page 196)

      RECIPE METHOD

    Preheat an 8-inch skillet over high heat for 2 minutes. Add the butter, onions, bell peppers, and 3 tablespoons of the Poultry Magic. Cook, scraping the bottom of the skillet occasionally, until the vegetables are golden brown, about 10 minutes. Remove from the heat and let cool.

    Preheat the oven to 250°. Remove the giblets from the chicken and clean out the cavity. Stuff the cavity with the cooled vegetables, fold the skin flaps over to keep the vegetables in, and secure with poultry pins or toothpicks. Sprinkle the remaining Poultry Magic evenly over the chicken and, rub it in well.

    Place the chicken, breast side up, in a large roasting pan without a rack, and secure the drumsticks and wings close to the body with poultry pins or twine. Roast, uncovered, until tender, about 2 1/2 hours. Remove the chicken from the oven and set it aside until cool enough to handle. Be careful at this stage -- the chicken may be very hot inside, even if cool to the touch on the surface. With a long-handled spoon, remove the vegetables and place them in the pan, along with any juices from the cavity. Remove the chicken from the pan and set it aside.

    Place the pan over high heat. Add the flour and Meat Magic to the vegetables, blending until they are completely absorbed. Whisk in the stock and bring to a boil, whisking until thoroughly blended, about 1 to 2 minutes. Makes 3 cups of gravy.

     

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